Instant Pot Chicken Tinga Recipes
INSTANT POT CHICKEN TINGA
This Instant Pot Chicken Tinga is perfect for those busy weeknights! Tangy flavorful tender chicken, cooked to perfection in a delicious homemade Tinga sauce, ready to be added to your favorite tacos, tostadas or even burritos. Best of all it's made in your Instant Pot and ready in just 30 minutes!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Make the sauce: In a blender, add all the sauce ingredients together and blend until smooth.
- Saute the onion: Turn your Instant Pot to the sauté setting and heat the olive oil. Add the sliced onion and cook for 2 to 3 minutes or until the onion has softened.
- Cook the chicken: Add the chicken and sauce to the Instant Pot and stir everything together. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set valve to sealing and set the Instant Pot to the manual setting and the timer to 8 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Carefully unlock and remove the lid from the instant pot.
- Shred the chicken: Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken thighs to a bowl and shred with 2 forks. Add the shredded chicken back to the instant pot and continue cooking on Saute mode for another 5 minutes. Taste for seasoning and adjust with salt and pepper as needed.
- Assemble tacos: Assemble tacos by topping the tortillas with mashed avocados, chicken tinga, red onion, cilantro, cotija cheese and a drizzle of lime juice.
Nutrition Facts : ServingSize 1 taco, Calories 357 kcal, Carbohydrate 24 g, Protein 16 g, Fat 22 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 74 mg, Sodium 453 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 15 g
INSTANT POT CHICKEN TINGA
Easy Instant Pot Chicken Tinga - shredded chicken mixed into a smokey, chipotle tomato sauce. Serve in in tacos, burritos or enjoy as it. Made entirely in the instant pot in about 30 minutes for easy prep and easy clean up! | Gluten Free + Whole30 + Dairy Free
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 25m
Number Of Ingredients 10
Steps:
- Add the oil to the Instant Pot and press the "Sauté" button. Once the oil is warm, add the onion and garlic to the pot and sauté about 4 minutes until tender.
- Stir in the chipotle paste, tomatoes, oregano and chicken stock and salt.
- Add the chicken.
- Press the "Keep Warm/Cancel" button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press 'Manual' or 'Pressure Cook' and set the timer to 10 minutes.After the time is up the Instant Pot will automatically switch the keep warm. Switch the valve immediately to allow for venting.
- Once the steam has been fully released remove the lid of the instant pot. Remove the chicken breasts and set aside on a chopping board.
- Turn the Instant Pot to 'Sauté' and bring the sauce to a boil. Let the sauce simmer/boil and thicken for about 10 minutes. Make sure to stir occasionally.
- While the sauce is simmering shred the chicken breasts with a couple of forks.
- Once the sauce has thickened, taste and season with more salt and pepper if needed. Stir the shredded chicken back into the sauce. Enjoy serve with your favourite toppings or in tacos, burritos, bowls or straight out of the pot.
Nutrition Facts : Calories 320 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 497 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
INSTANT POT® CHICKEN TINGA
Heat is something you cannot take shortcuts with when it comes to tinga. Classic tinga is spicy and that is a fact. Where you can take shortcuts is in the cooking of the chicken. Let your multi-functional pressure cooker take the fuss out of things for you while you kick back and enjoy this classic! Garnish with sliced avocado, cilantro, and cotija cheese if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 6
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.
- Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.
- Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 19.6 g, Cholesterol 129.3 mg, Fat 10.6 g, Fiber 3.8 g, Protein 50.3 g, SaturatedFat 2.4 g, Sodium 782 mg, Sugar 1.1 g
INSTANT POT® CHICKEN TINGA TOSTADAS
This chicken tinga is a weeknight-worthy meal because of how fast it is to make. Serve on top of tostadas with toppings of your choice like cotija cheese, onions, cilantro, avocado, etc.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.
Nutrition Facts : Calories 762.6 calories, Carbohydrate 69.1 g, Cholesterol 136.8 mg, Fat 28.2 g, Fiber 7.4 g, Protein 55 g, SaturatedFat 7.4 g, Sodium 1175.8 mg, Sugar 6.9 g
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