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Instant Pot Chicken Tinga

August 26, 2019 By msmart 5 Comments

Easy Instant Pot Chicken Tinga (Whole30, Keto and Paleo)

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instant pot chicken tinga

Every once in a while, there’s a runaway recipe hit in my cooking classes. This Instant Pot Chicken Tinga was the star of the show recently. Full of flavor from dried chipotle chilies, it’s clean and healthy and Whole30 (if you don’t stuff it in a tortilla).

What is Tinga Anyway?

Chicken tinga (tinga de pollo in Spanish) is a Mexican dish made with shredded chicken in a sauce of tomatoes, chipotle chilies and onions. It can be used on tostadas, in soft tacos, in taco bowls with Mexican rice or cauliflower rice or in roasted poblano peppers or half an avocado. It’s also delicious in a taco salad drizzled with buttermilk jalapeño ranch or super simple salad dressing if you want to keep things Whole30.

Instant Pot Chicken Tinga Tacos

What Are Dried Chipotle Chilies?

Chipotle chilies are just smoked jalapeños. You can buy them canned in adobo sauce or dried. Usually I find the dried variety in the produce department or spice aisle. In Texas, I’ve bought the dried chilies at farmer’s markets, Whole Foods and Central Market. You can also buy them online. I prefer the dried chilies because they are just one ingredient without added sodium and adobo ingredients. But if you can’t find a bag of the dried chilies, substitute the same amount of chipotle chiles from a can and the outcome will be just as delicious! Just be sure to check ingredients if you’re doing a round of Whole30 and make sure everything is compliant.

Instant Pot Chicken Tinga

Why the Instant Pot?

You can definitely cook this in the oven in a covered Dutch oven or heavy Le Creuset or Staub braiser, it’s just so fast and easy to make this in an Instant Pot. If you cook it on the stove top, simmer the chicken in the ingredients for about 25 minutes, then remove the chicken and shred it. Puree the sauce with a handheld immersion blender or carefully transfer it to a Vitamix to puree, and return the chicken and sauce to the pan and stir to combine. You can also add all the ingredients to a slow cooker and cook on high for 2-3 hours or on low for 4-5 hours.

chicken tinga

How to Serve Chicken Tinga

You definitely want all your favorite taco fixings here. Pickled red onions are the perfect tangy topping to the slightly smokey shredded chicken. Avocado slices or guacamole would never be wrong. And a spicy green salsa, like La Taqueria sauce or roasted tomatillo salsa, are pretty mandatory.

Chicken Thighs vs. Chicken Breasts

Even if you think you don’t like chicken thighs, please give them a try. Chicken thighs don’t dry out like chicken breasts and have more flavor. If you absolutely must use chicken breasts, decrease the cooking time on your Instant Pot by 5 minutes (15 minutes on poultry setting).

Mexican Oregano vs. Italian

Mexican oregano has a more mellow, almost citrus, flavor and is more closely related to the lemon verbena family. You can find Mexican oregano at many grocery stores or order it online. If you substitute regular Italian oregano, the chicken is just as good.

Freezer Friendly

Make a double batch and freeze half for another dinner down the road. You can thank me later. Or invite me over for dinner!

chicken tinga
Print Recipe
5 from 2 votes

Instant Pot Chicken Tinga

To keep this flavorful shredded chicken Whole30, serve it stuffed in roasted poblanos or over cauliflower rice or salad greens.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken tinga, instant pot, tacos, whole30, whole30recipe
Servings: 6 servings

Ingredients

  • 1/2 onion, sliced white, yellow or red
  • 1 cup tomato puree
  • 1 teaspoon dried oregano preferably Mexican
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice about half a lime
  • 1 bay leaf
  • 6-8 boneless, skinless chicken thighs
  • 3 dried chipotle chilies
  • 1/4 teaspoon kosher or sea salt

Instructions

  • Add all the ingredients to the Instant Pot and stir to combine. Seal the vent and set to the poultry setting for 20 minutes. Once the Instant Pot has finished cooking, quick release the vent by covering it with a kitchen towel and rotating it with tongs to release the steam.
  • Open the lid and transfer the cooked chicken to a plate. Puree the base with a handheld immersion blender or carefully transfer the contents to a Vitamix or blender and puree.
  • Use two forks to shred the chicken and return it to the pureed base. Stir to combine and taste for seasoning. Add more salt or lime juice if you prefer. Serve in tacos, bowls or salad.
chicken tinga

Filed Under: All Recipes, Dairy-Free, Dinner, Freezer Friendly, Gluten-free/Gluten-free adaptable, Grain-free, Poultry, Uncategorised Tagged With: chicken tinga tacos, instant pot chicken tinga

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Comments

  1. Rob McCeney

    March 1, 2020 at 5:23 pm

    5 stars
    Incredibly easy and very flavorful; a great filling for empanadas

    Reply
    • msmart

      March 4, 2020 at 3:09 pm

      Hi Rob!! Love hearing that you made this AND used it for empanadas. A+ work!!

      Marcia

      Reply
  2. Melissa

    May 6, 2020 at 12:45 am

    5 stars
    Chicken Tinga pleased everyone on this Taco Tuesday/Cinco de Mayo—especially me because it is so easy! Love this recipe!

    Reply
  3. nicole eidman

    August 2, 2020 at 1:08 am

    5 stars
    Marcia, How do I modify for the crock pot?

    Thank you!
    Nicole Eidman

    Reply
    • msmart

      August 5, 2020 at 3:26 am

      So sorry I missed this Nicole! I need to put crock pot directions on all my IP recipes. I’d just add everything to the base of your crock pot and cook on low for 5-6 hours or high for 3-4. Then when you remove the chicken to shred it, puree the base. Then add the chicken back to the pot and stir to combine. Hope you try it!! Let me know how it goes in the slow cooker…

      Reply

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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