Easy Instant Pot Chicken Tinga

You’ll love this Instant Pot chicken tinga recipe – tender shredded chicken in a smoky and spicy tomato chipotle sauce that’s finger-licking good! In less than 30 minutes, you’ll have a delicious dinner for taco Tuesday or anytime!

Have you ever started a recipe and you knew right away that your family would love it?

I had that feeling about this Instant Pot Chicken Tinga, and I was right.

Not only does my family love this dish, but they ask for it ALL THE TIME!

I’m happy to add it to the meal plan because when you cook with the Instant Pot, dinner practically makes itself.

If you’re looking for something different to make on Taco Tuesday, or just something quick and easy on a busy weeknight, look no further!

INSTANT POT CHICKEN TINGA

This Instant Pot chicken tinga recipe is:

• So easy: Just dump and go!
• Freezer-friendly: Make a batch for tonight, and another for the freezer for later.
• Versatile: Any cut of chicken will work, even if it’s frozen!
• Excellent as leftovers: Make more tinga tacos, or change it up with burrito bowls, nachos, quesadillas, or even chicken Enchiladas (use tinga chicken instead).
• Naturally gluten-free and low-carb, plus it’s flavorful and delicious!

CHICKEN TINGA RECIPE INGREDIENTS

Aside from the chicken itself, you can make this quick and easy chicken tinga recipe with pantry staples.

• Boneless skinless chicken thighs: You can use whatever cut of chicken you have on hand (see notes below for cooking times).
• Onion: Yellow or red work well with this chicken tinga recipe.
• Garlic: Fresh garlic cloves are best here.
• Canned fire-roasted tomatoes: The fire-roasted version adds a smoky depth to the flavor of the sauce here, so try not to skip it!
• Spices: Salt, oregano, cumin, clove, bay leaf – all spices you likely already have in your pantry.
• Chipotle peppers in adobo sauce: Two chipotle peppers give just enough kick to the tinga sauce. It’s not super spicy, but if it’s too hot for you, just use one. Want to kick it up a notch? Use three. Note that this is two SINGLE peppers, not two cans (unless you want it super spicy)!
• Apple cider vinegar: Here’s how to make your own. White vinegar would work in a pinch.

Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).

HOW TO MAKE THE BEST MEXICAN CHICKEN TINGA

Step 1: Combine all the ingredients except the chicken in a blender and puree until smooth.

Step 2: Pour the tinga sauce mixture into the Instant Pot and add the chicken, trying to submerge as much of the chicken as possible.

Step 3: Place the lid on the Instant Pot, turn the pressure valve to “sealing” and cook on high pressure for 9 minutes (*see notes below for cooking times for different cuts of chicken). Do a quick pressure release after the cooking time is complete.

Step 4: Shred chicken tinga using two forks (or you can use this KitchenAid stand mixer hack!), stir the shredded cooked chicken into the sauce, and serve!

CHICKEN TINGA RECIPE COOKING TIMES

The cooking time will depend on the type of chicken you use, and whether it’s raw or frozen.

• Fresh boneless skinless chicken breasts: 9 minutes
• Fresh boneless skinless chicken thighs: 9 minutes
• Fresh chicken drumsticks or bone-in chicken thighs: 10 minutes

For any bone-in chicken, wait 5 minutes for the pressure to naturally release before venting to release the rest of the pressure.

If you start with frozen chicken, add 5 minutes to the listed cooking time.​​ For example, frozen chicken drumsticks would cook for 15 minutes, followed by a 5-minute natural pressure release.

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CHICKEN TINGA TACOS RECIPE TIPS

Different cuts of chicken: I like to use boneless skinless chicken thighs for chicken tinga, but you can use chicken breasts or chicken cutlets. Chicken drumsticks and bone-in skin-on thighs would work too, but personally, I’d remove the skin from both cuts of chicken before cooking and remove the bones from the chicken pieces after cooking and before shredding the meat.

Fresh chicken vs. frozen chicken: Both fresh chicken and frozen chicken work for this recipe, but you’ll need a longer cooking time if you use frozen chicken. Since you’re using pieces instead of a whole frozen chicken, add 5 minutes to the cooking time.

Instant Pot vs. Slow Cooker: If your Instant Pot is busy making Instant Pot Spanish Rice or Fajita Veggies, you can use a slow cooker for this Mexican chicken tinga recipe. Cook the chicken tinga on high for 2 hours or low for 4 hours.

Cook a double batch: This chicken tinga recipe easily makes enough for dinner plus a few lunches, but it’s the perfect recipe to double in the Instant Pot! The cooking time will stay the same, but it will take longer to come to pressure and for the pressure to release. Store leftovers in an airtight container in the fridge if you’ll use them that week or store them in the freezer for a crazy fast dinner in the future!

Prep a double batch: You can also prep a double batch and put half in a resealable bag in the freezer before cooking for an easy dump-and-go dinner in the future.

Stovetop: If you want to make chicken tinga on the stovetop, you’ll still blend the sauce in the blender, but from there you’ll combine the sauce and chicken in a medium pan. Bring it to medium-high heat, then turn the heat down to a simmer and cover it with a lid until the chicken is fully cooked and tender.

THE BEST WAY TO SERVE CHICKEN TINGA

This recipe makes yummy authentic chicken tinga tacos: Simply tuck it into a Corn Tortilla, top it with Lime Crema (or sour cream) and Guacamole, and serve Citrus Black Beans or Refried Beans on the side. That’s a delicious, frugal meal that will probably give you plenty of leftovers too!

But to really take this chicken tinga tacos recipe over the top, I recommend making your own chicken tinga tostadas! Not only is it AMAZING, but it’s a fun variation for taco night that your family will be asking for over and over again!

Follow these instructions:

1. Cook Corn Tortillas on a griddle until they’re crispy like tostada shells.
2. Top each tortilla with a smear of Homemade Guacamole or smashed avocado.
3. Place a small scoop of Cilantro Lime Coleslaw on the guacamole.
4. Top the coleslaw with chicken tinga and a pinch of cotija cheese and serve with more cilantro lime coleslaw on the side!

CHICKEN TINGA FAQS

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