Instant Pot Chicken Tinga Tacos
These Instant Pot Chicken Tinga Tacos are smoky, flavorful and incredibly tender, with shredded chicken simmered in a rich chipotle tomato sauce that has just the right bit of heat. The sauce is smooth and bold, coating every piece of chicken for a taco filling that's both juicy and packed with flavor.
They're perfect for busy weeknights or taco night when you want something quick but still homemade. Using a pressure cooker keeps the cooking time short while still delivering that deep, slow-cooked flavor you expect from a classic Tinga de pollo.
If you love recipes like our Chicken Tinga Rice Bowl or Tostadas de Tinga, this version turns that same delicious chicken into an easy, handheld option.
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Ingredients
This chicken Tinga recipe uses simple ingredients that come together into a rich, smoky taco filling.
See the recipe card below for the exact quantities of each ingredient.
- Chicken Breasts: Cook down into tender shredded chicken that absorbs all the flavor of the sauce.
- Adobo Sauce and Chipotle Chiles: Creates that signature smoky flavor with a bit of heat.
- Diced Tomatoes: Form the rich, slightly tangy base of the blended sauce.
- Garlic Cloves: Adds depth and a savory foundation to the dish.
- Mexican Oregano: Brings a slightly citrusy, herbal note.
- Chili Powder: Enhances the overall flavor with a mild warmth.
- Corn Tortillas: The perfect base for building classic chicken tacos.
- Cilantro: Adds a fresh, bright finish.
- Avocado Slices: Brings a creamy balance to the smoky chicken.
- Red Onions: Adds a crisp, sharp contrast.
- Cotija Cheese: Adds a salty, crumbly topping that ties everything together.
To make this recipe, you'll need a 6-quart Instant Pot, measuring spoons and a high-powered blender.
Variations
- Chicken Thigh Option: Use boneless skinless chicken thighs for a richer, more tender result.
- Slow Cooker Version: Make this in a slow cooker for a more hands-off approach with a longer cooking cycle. Our Tostadas de Tinga includes the slow cooker instructions.
- Milder Version: Reduce the amount of chipotle chiles for less heat.
- Serving Style: Turn this into a burrito bowl or taco salad instead of using corn tortillas.
How to Make Instant Pot Chicken Tinga Tacos
This recipe could not be simpler, just add everything to the pressure cooker, cook on high pressure and blend the sauce.
Add all ingredients (except for the cilantro, if using, and the corn tortillas) to an instant pot, lightly greased with non-stick spray, leaving the chicken on the bottom.
Place the lid on, seal the valve and cook on MANUAL (high) or MEAT about 8 minutes for thawed, or 10 minutes from frozen, and immediately release the pressure (see notes**). Check with an instant read thermometer for an internal of 165F. If you need to cook it for longer you can set it for another minute and test again.
When the chicken is cooked, place it in a bowl and shred into smaller pieces. Set aside.
Working in two batches if needed, add the sauce (and cilantro) to a high-powered blender and blend until smooth.
Either add the chicken and sauce back to Instant Pot base or to your serving dish and mix well to combine.
Serve on a corn tortillas with your desired toppings; we like avocado, red onion, fresh cilantro, Cojita cheese and our Cilantro Lime Dressing.
Hint: Don't skip the blender, the sauce creates a smooth, even coating for the chicken.
Recipe Tips
- Cooking Tips: Depending on their size, you may need another minute or two.
- Fresh vs. Frozen: I usually use about 8 ounce frozen breasts and 10 minutes is perfect, just ensure you keep them on the bottom. Fresh often works well with only 8 minutes.
- Shred While Warm: The chicken is easier to shred right after cooking.
- Adjust the Heat: Taste the sauce before combining and adjust spice if needed.
- Use Fresh Tortillas: Warm corn tortillas on the stove, it will make a big difference in texture and flavor.
Another Instant Pot recipe that's always a hit is our Mac and Cheese with Velveeta.
More Cinco De Mayo Ideas
Storage Instructions
- Refrigerator: Once the chicken is cooled, store in an airtight container for up to 3-4 days.
- Freezer: Freeze the shredded chicken in a freezer-safe container for up to 3 months, then thaw in the fridge overnight before rewarming.
- Reheating: Warm on the stove top over medium heat or in the microwave until heated through.
Serving Suggestions
- Mexican-Inspired Mains: Instant Pot Pork Carnitas, Asado de Puerco, Mini Taco Cups, Tacos Gobernador, Cheesy Chicken Enchiladas or Southwest Chicken Casserole.
Instant Pot Chicken Tinga Tacos Recipe FAQs
Yes, just increase the cooking time by 1 or 2 minutes (depending on size) and check that the internal temperature reaches 165F.
It has heat from the chipotle chiles, but you can reduce the amount to make it milder.
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Instant Pot Chicken Tinga Tacos
Equipment
- 6-Quart Instant Pot
- Measuring Spoons
- High-Powered Blender
Ingredients
- 4 boneless skinless chicken breasts frozen or thawed (about 2 pounds)
- 1 28- ounce can diced tomato no salt added
- 2 6.5- ounce cans chipotle peppers in adobo sauce
- 1 large yellow onion roughly chopped
- ½ tablespoon ancho chili powder optional
- ½ tablespoon sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ½-1 cup cilantro stems and leaves, optional
- 14 corn tortillas
Instructions
- Add all ingredients (except for the cilantro, if using, and the corn tortillas) to an instant pot, lightly greased with non-stick spray, leaving the chicken on the bottom.
- Place the lid on, seal the valve and cook on MANUAL (high) or MEAT about 8 minutes for thawed, or 10 minutes from frozen, and immediately release the pressure (see notes**). Check with an instant read thermometer for an internal of 165F. If you need to cook it for longer you can set it for another minute and test again.
- When the chicken is cooked, place it in a bowl and shred into smaller pieces. Set aside.
- Working in two batches if needed, add the sauce (and cilantro) to a high-powered blender and blend until smooth.
- Either add the chicken and sauce back to Instant Pot base or to your serving dish and mix well to combine.
- Serve on a corn tortillas with your desired toppings; we like avocado, red onion, fresh cilantro, Cojita cheese and our Cilantro Lime Dressing.
Notes
- Cooking Tips: Depending on their size, you may need another minute or two.
- Fresh vs. Frozen: I usually use about 8 ounce frozen breasts and 10 minutes is perfect, just ensure you keep them on the bottom. Fresh often works well with only 8 minutes.
- Shred While Warm: The chicken is easier to shred right after cooking.
- Adjust the Heat: Taste the sauce before combining and adjust spice if needed.
- Use Fresh Tortillas: Warm corn tortillas on the stove, it will make a big difference in texture and flavor.
- Blend Well: Create a smooth sauce for evenly cover the chicken.
- Nutrition information is calculated based on 14 servings.
Nutrition
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