Instant Pot Chicken Tinga Tacos
Discover how to make Instant Pot Chicken Tinga Tacos, featuring tender chicken in a rich chipotle tomato sauce perfect for busy nights.
Servings: 14
Calories: 120kcal
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
Calories: 120kcal | Carbohydrates: 18g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 21mg | Sodium: 310mg | Potassium: 301mg | Fiber: 4g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg
