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instant pot shredded chicken tings in a small white bowl topped with cilantro and cotija cheese from above

Instant Pot Chicken Tinga

Course Main Course
Cuisine Mexican
Keyword chicken tinga, instant pot chicken thighs, instant pot chicken tinga
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 6
Calories 218 kcal
Author Tessa the Domestic Diva

Ingredients

  • 2 pounds chicken thighs boneless or bone in, doesn't matter
  • 14 ounce can tomatoes stewed, diced, whatever!
  • 1/2 cup broth
  • 1 chipotle pepper in adobo sauce could add more if you like spicy heat
  • 1 small onion chunked
  • 4 cloves garlic or 2 teaspoons garlic powder
  • 1 1/2 tablespoons apple cider vinegar
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon sea salt

Fixing options:

  • shredded cabbage chopped cilantro (could be blended into the sauce too), onion, avocado, pickled jalapeño, tomato, cotija or feta (IF ALLOWED), hot sauce.

Instructions

  1. Preheat your Instant Pot on the 'sauté' feature.

  2. Once it says 'hot,' salt and pepper your thighs, then place in a single layer in the pot insert to brown, do not overcrowd. Leave alone for 3-5 minutes to really crisp up and brown the sides, then flip and brown the other.

  3. Meanwhile, place all the remaining ingredients into your blender and puree.
  4. When thighs are done browning, place the remaining thighs right in over the top (could elect to brown all thighs in a few batches, but I just wanted to develop the flavor a bit and bypassed browning all of them). and pour the pureed sauce over the top.

  5. Lock on your lid, set your manual setting to 10 minutes.

  6. When it is complete, turn Instant Pot off, and natural release.

  7. Remove thighs and set aside to shred.

  8. With the remaining sauce, use the 'saute' feature to reduce the liquid by at least half.
  9. While the sauce reduces, shred the chicken with two forks or your fingers.
  10. Toss the chicken with the reduced sauce.
  11. Ready to serve in any style tacos, nachos, or atop a taco salad!
Nutrition Facts
Instant Pot Chicken Tinga
Amount Per Serving
Calories 218 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 144mg48%
Sodium 732mg32%
Potassium 627mg18%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Protein 31g62%
Vitamin A 283IU6%
Vitamin C 8mg10%
Calcium 62mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.