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.

• Preparation Time: 5 mins
• Cooking Time: 27 mins
• Total Time: 32 mins
• Calories: 380 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 (28 ounce) can crushed tomatoes
• 3 pounds skinless, boneless chicken breast halves
• 1 teaspoon dried Mexican oregano
• 1 large onion, sliced into petals
• 6 canned chipotle chile peppers in adobo sauce, finely chopped
• 6 tostada shells

Recipe Instructions

Step 1

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.

Step 2

Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.

Step 4

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.