Instant Pot Chicken Tinga

Instant Pot Chicken Tinga is Mexican shredded chicken in a smoky tomato-chipotle sauce that is super easy to make and is used in chicken tacos, tostadas, nachos, chalupas, burritos, and enchiladas.

Ingredients:

  • ½ cup chicken broth (recommend low salt broth)

  • 2 pounds boneless, skinless chicken breast (or boneless, skinless chicken thighs)

  • 1½ cups chipotle salsa

  • 1 teaspoon cumin

  • 1 teaspoon Mexican oregano (can use regular oregano or Italian Seasoning)

Preparation:

  1. Pour a 1/2 cup of chicken broth into bottom of the Instant Pot.

  2. Place about 2 pounds of boneless, skinless chicken breasts (or chicken thighs) in the inner liner pan of the Instant Pot. Try to place the chicken breasts in one layer in the Instant Pot.

  3. Pour 1½ cups of chipotle salsa on top of the chicken. Add one teaspoon cumin. Add one teaspoon Mexican oregano. (You can substitute regular oregano or Italian Seasoning.)

  4. Close the lid, and move the venting knob on top of the Instant Pot to the sealing position. Pressure cook on high for 10 minutes. Let fully release pressure until the pin drops on the Instant Pot (about 20 minutes)

  5. Move the chicken breasts to a cutting board or a plate. Using two forks, shred the chicken breasts.

  6. Add the shredded chicken back into the Instant Pot with the liquid. Saute the liquid and the chicken until the sauce is thickened.