10 Minutes of prep time is all you need for this easy Instant Pot Chicken Tinga! Flavorful shredded chicken that tastes delicious in a taco, wrap, or over a bed of rice.
Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Toss in onion and garlic. Saute for 3-4 minutes, or until fragrant. Select cancel. Transfer the onion and garlic mixture to a high powered blender or food processor. Clean the bottom of the pot (this will help to prevent a burn message when you bring the chicken to pressure).
Now add the diced tomatoes, chipotle peppers, adobo sauce, ground cumin, salt, and chicken broth to the onion/garlic in the blender. Pulse until smooth.
Pour the sauce into the Instant Pot. Add the chicken, and secure the lid. Select manual (or high pressure) and cook on high pressure for 9 minutes. Use a quick release.
Once steam has been completely removed, remove the lid and take out the chicken. Dice or shred using a fork and knife. Return the chicken back to the pot. At this point you can select cancel, and let the sauce cool and thicken. Or serve immediately.
Serve with rice or cauliflower rice, or tortillas. Top with tomatoes, avocado, onion, or fresh cilantro.
*If following a Whole30 or strict Paleo diet, you can use 2 tsp chipotle spice powder in place of the chipotle peppers and adobo sauce.
**You can quickly saute the cauliflower rice to cook, or buy frozen rice and heat in the microwave.