Experience the vibrant and rich flavors of Mexico with this irresistible Instant Pot Chicken Tinga recipe. This updated version delivers even bolder, more authentic tastes and the perfect consistency of smoky, savory sauce. Whether you’re loading it into soft tacos, piling it high on nachos, stuffing quesadillas, or enjoying it as a hearty main with your favorite Southwestern sides, this classic dish is sure to become a family favorite. Dust off your Instant Pot and prepare to create a culinary masterpiece that tastes like it simmered all day, in just a fraction of the time!
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The Instant Pot has revolutionized home cooking, especially when it comes to quick and flavorful chicken dishes. This Instant Pot Chicken Tinga recipe exemplifies how you can achieve slow-cooked depth of flavor in a fraction of the time. Every bite is infused with a rich, smoky, and slightly spicy sauce that will transport your taste buds straight to a Mexican fiesta.
This recipe is not only incredibly flavorful but also remarkably easy to prepare and incredibly versatile. You’ll find yourself making it again and again, not just for its taste but also for its convenience. It’s perfect for weeknight dinners, feeding a crowd, or meal prepping for the week ahead. Plus, it freezes beautifully, making it an ideal candidate for future quick and delicious meals. Let’s dive into what makes this Instant Pot Chicken Tinga an absolute must-try!
What is Chicken Tinga? A Taste of Authentic Mexico
Chicken Tinga, or “Tinga de Pollo” as it’s known in Mexico, is a traditional and beloved dish originating from the state of Puebla. It typically features shredded chicken simmered in a rich, smoky, and slightly spicy tomato-chipotle sauce. The distinctive smoky flavor comes from chipotle peppers in adobo sauce, which are smoked and dried jalapeños. While traditional methods involve simmering for hours, our Instant Pot version captures that authentic taste and tender texture in significantly less time, making it accessible for any home cook.
This dish is celebrated for its balance of savory chicken, vibrant tomato, and the unique heat and depth from chipotle, often enhanced with aromatic ingredients like onions and garlic. It’s a staple in Mexican cuisine, commonly used as a filling for tacos, tostadas, and quesadillas, or served simply with rice and beans. Our Instant Pot adaptation retains the soul of this classic, ensuring every spoonful is bursting with complex, satisfying flavors.
Why You’ll Love This Instant Pot Chicken Tinga Recipe
- Effortlessly Easy & Exceptionally Flavorful: The Instant Pot transforms this classic Mexican dish into a simple weeknight meal without compromising on taste. With minimal hands-on time, you’ll achieve a robust, smoky, and savory chicken tinga that tastes like it slow-cooked all day.
- Ideal for Meal Prepping & Freezing: This recipe yields a generous amount, making it perfect for meal prepping. The leftovers store incredibly well and freeze fabulously for up to a year, providing quick, convenient, and healthy meals on busy days. Just thaw and reheat!
- Unbelievably Versatile: Chicken Tinga is a culinary chameleon! Enjoy it in countless ways – from classic tacos and nachos to hearty quesadillas, burritos, or sophisticated burrito bowls. It’s also fantastic on tostadas or simply alongside your favorite Mexican-inspired sides.
- Dietary Friendly: This recipe is naturally dairy-free and gluten-free, catering to various dietary needs without sacrificing flavor. Additionally, with its low carb count, it’s a fantastic option for those following a keto lifestyle.
- Faster than Traditional Methods: While traditional tinga can take hours to achieve perfect tenderness and deep flavor, the Instant Pot significantly cuts down cooking time, delivering delicious results in under an hour.
Ingredients To Make Flavorful Instant Pot Chicken Tinga
Crafting authentic Chicken Tinga starts with a careful selection of fresh and pantry-staple ingredients. Each component plays a vital role in building the layered flavors that make this dish so special.
- Chicken Breast: We recommend boneless, skinless chicken breasts for a leaner protein source that shreds beautifully. You can also use chicken thighs for an even juicier result.
- Cooking Oil (Olive Oil): A good quality olive oil is perfect for sautéing the aromatics, creating the foundational flavors of the sauce.
- Onion (Yellow Onion): Fresh yellow onion provides a sweet and pungent base. When sautéed until translucent, it softens and releases its natural sugars, adding depth to the sauce.
- Garlic: Fresh garlic cloves are non-negotiable for that essential aromatic kick. Minced garlic infuses the sauce with a warm, savory flavor.
- Diced Tomatoes (Canned): Canned diced tomatoes form the bulk of the rich, tangy sauce. Their slight acidity balances the smoky heat of the chipotles.
- Chipotle Powder: This is where the magic happens! Chipotle powder, made from dried and ground smoked jalapeños, imparts that signature smoky flavor and a moderate heat level to the tinga sauce. It’s a convenient alternative to chipotles in adobo while still delivering the authentic taste.
- Tomato Paste: A concentrated burst of tomato flavor, tomato paste adds a rich umami depth and helps to thicken the sauce, intensifying its overall deliciousness.
- Ground Cumin: An earthy and warm spice, cumin is a cornerstone of Mexican cuisine and provides an essential layer of aromatic complexity to the tinga.
- Chicken Broth: Essential for pressure cooking, chicken broth provides the liquid required for the Instant Pot and adds another layer of savory chicken flavor to the sauce.
- Salt and Pepper: Basic seasonings that are crucial for enhancing all the other flavors. Seasoning generously to taste is key to a perfectly balanced dish.
Tools You’ll Need to Master Instant Pot Chicken Tinga
- Instant Pot: The star of this recipe! Any model will work perfectly to pressure cook the chicken to tender perfection and build the flavorful sauce.
- Food Processor or Immersion Blender: Essential for pureeing the sautéed onions, garlic, and diced tomatoes into a smooth, consistent sauce base. An immersion blender can be used directly in the Instant Pot liner for less cleanup.
- Meat Shredding Claws (or two forks): These make quick and easy work of shredding the cooked chicken breasts, ensuring a perfectly textured tinga. (Recommended Meat Claws)
- Trivet: A standard Instant Pot accessory, the trivet keeps the chicken elevated above the liquid, allowing it to steam and cook evenly without scorching. (Recommended Trivet)
- Vacuum Sealer: Highly recommended for long-term storage of leftovers. A vacuum sealer preserves the freshness and flavor of your Chicken Tinga, making it perfect for future meals. (Recommended Vacuum Sealer)
How To Make This Easy Instant Pot Chicken Tinga Recipe
For a full list of ingredients with precise measurements and detailed instructions to make this easy Instant Pot Chicken Tinga recipe, please scroll down to the comprehensive recipe card at the bottom of this page.
- Sauté Aromatics: Begin by setting your Instant Pot to the “Sauté: High” setting. Add cooking oil, then sauté the diced yellow onion until it becomes translucent and fragrant. Stir in the minced fresh garlic and cook for another minute until aromatic, being careful not to burn it. This step builds the flavor foundation for your tinga sauce.
- Prepare the Sauce Base: Carefully transfer the sautéed onion and garlic to a food processor along with the canned diced tomatoes. Pulse until the mixture is well blended and forms a smooth puree. Alternatively, you can add the diced tomatoes directly to the Instant Pot with the sautéed onions and garlic, then use an immersion blender to puree the mixture right in the pot, saving on cleanup.
- Build the Sauce: Return the pureed tomato-onion mixture (if using a food processor) to the Instant Pot. Stir in the chipotle powder, tomato paste, ground cumin, and chicken broth. Mix these ingredients thoroughly until everything is well combined and the spices are evenly distributed throughout the liquid. This creates the vibrant, smoky, and spicy sauce base.
- Add Chicken: Place the trivet into the Instant Pot. Liberally season the boneless, skinless chicken breasts on both sides with salt and pepper. Carefully place the seasoned chicken breasts on top of the trivet. This prevents the chicken from resting directly in the sauce, allowing it to cook evenly and remain tender.
- Pressure Cook: Secure the lid on your Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) setting and set the cooking time to “High” pressure for 15 minutes. Press “Start.” The Instant Pot will take some time to come to pressure before the cooking cycle begins.
- Shred the Chicken: Once the cooking cycle is complete, perform a manual (quick) release of the pressure by carefully turning the sealing valve to “Venting.” Once the float valve drops, open the lid. Remove the cooked chicken breasts from the Instant Pot and transfer them to a shallow dish or cutting board. Using two forks or a pair of meat shredding claws (my personal favorite!), shred the tender chicken into bite-sized pieces.
- Finish the Sauce & Combine: Remove the trivet from the Instant Pot. Set the Instant Pot back to “Sauté: High” for 10 minutes. Allow the sauce to come to a gentle simmer. Let it simmer for 3-4 minutes, stirring occasionally, until it has slightly reduced and the flavors have intensified. Taste the sauce and adjust the seasoning (salt, pepper, or more chipotle powder for extra heat) as needed. Finally, stir the shredded chicken back into the rich, simmering sauce until it is fully coated and heated through.
- Serve & Savor: Your delicious Instant Pot Chicken Tinga is now ready to be enjoyed! Serve it warm and get ready to experience a burst of authentic Mexican flavors.
Maximizing Your Instant Pot: The Trivet Explained
The Instant Pot trivet is one of my favorite, most underrated accessories, and mastering its use is key to many successful Instant Pot recipes, including this Chicken Tinga. It’s a simple, usually metal, rack that elevates ingredients about an inch above the bottom of the Instant Pot liner. This clever design prevents food from directly touching the heating element, effectively eliminating “burn” warnings and ensuring even cooking.
In recipes like this Instant Pot Chicken Tinga, placing the chicken on the trivet allows it to cook through steam, resulting in incredibly tender and moist shredded chicken. Meanwhile, the sauce ingredients can cook below without the risk of scorching. Beyond Chicken Tinga, I frequently use the trivet for pot-in-pot cooking, steaming vegetables, making hard-boiled eggs, or cooking delicate items that I don’t want to overcook in the liquid. Its handles make it easy to lift food in and out of the pot safely. It’s truly a versatile and indispensable tool for any Instant Pot owner!
Chef Jenn’s Pro Tips for the Perfect Instant Pot Chicken Tinga
- Chicken Choice Matters: While I used boneless, skinless chicken breasts for this recipe, you have options! Chicken thighs will yield an even juicier and richer result due to their higher fat content. If using chicken thighs, you might reduce the cooking time by a few minutes. If you opt for bone-in chicken, ensure you meticulously remove all bones before shredding. Skin-on chicken can be used, but be aware it will make your sauce fattier.
- Adjusting Sauce Consistency: Sometimes, chicken can release more liquid during pressure cooking, resulting in a thinner sauce. If your sauce is runnier than desired after shredding the chicken back in, simply continue to simmer it on the “Sauté: High” setting (with the lid off) until it reduces to your preferred thickness. This also helps to concentrate the flavors even further.
- Cooking from Frozen: Forgot to thaw your chicken? No problem! Frozen boneless, skinless chicken breasts can be used directly in the Instant Pot. However, you’ll need to increase the pressure cooking time by approximately 10 minutes (so, 25 minutes total). Always double-check that the internal temperature of the chicken reaches 165°F (74°C) before shredding to ensure it’s fully cooked.
- Personalize Your Spice Level: The beauty of homemade tinga is that you can tailor the heat to your preference. If you prefer a milder dish, start with 1 teaspoon of chipotle powder and add more to taste after the sauce has reduced. For those who love extra heat, feel free to increase the chipotle powder or add a pinch of cayenne pepper.
- Don’t Skip the Sauté: Sautéing the onions and garlic is a crucial step that builds the foundational flavor of your tinga sauce. Don’t rush this process; allow the onions to become genuinely translucent and fragrant for the best results.
How To Serve This Versatile Chicken Tinga Instant Pot Recipe
The versatility of Instant Pot Chicken Tinga is one of its greatest assets. This low-carb, flavorful chicken can be the star of countless meals!
- Classic Tacos: Our absolute favorite way to enjoy Chicken Tinga! Serve it in warm corn or flour tortillas, topped with crisp shredded lettuce, crumbled cotija cheese (or your favorite shredded cheese), a dollop of sour cream or crema, and a sprinkle of fresh cilantro. Add some pickled red onions for an extra tangy kick.
- Loaded Nachos: Pile generously over crispy tortilla chips. Top with melted cheese, black beans, corn, diced jalapeños, and a drizzle of lime crema. Bake until bubbly and golden for the ultimate party snack or casual dinner.
- Hearty Quesadillas: Layer Chicken Tinga between two tortillas with plenty of shredded cheese. Cook until golden brown and the cheese is melted and gooey. Serve with salsa, guacamole, and sour cream.
- Flavorful Burritos or Burrito Bowls: Wrap it up in large flour tortillas with rice, beans, corn, cheese, and salsa for a satisfying burrito. For a lighter, low-carb option, skip the tortilla and serve it over a bed of cilantro-lime rice or cauliflower rice as a burrito bowl, topped with avocado slices, pico de gallo, and a squeeze of fresh lime juice.
- Tostadas: Spread a thin layer of refried beans on a crispy tostada shell, then top with a generous serving of Chicken Tinga, shredded lettuce, and a sprinkle of cotija cheese.
- Empanadas: Use the flavorful chicken tinga as a savory filling for homemade or store-bought empanada dough. Bake or fry until golden brown for a delicious appetizer or light meal.
- Standalone Meal: Enjoy this tasty dish simply on its own, garnished with creamy avocado slices, a generous sprinkle of cotija cheese, and fresh cilantro. It’s delicious enough to shine without elaborate accompaniments.
- Pair with Sides: For a complete meal, serve alongside Baked Spanish Rice, Texas Corn Succotash, or simple black beans and rice.
Can You Freeze Chicken Tinga? Yes, for Effortless Future Meals!
Absolutely! Chicken Tinga is an excellent candidate for freezing, making it perfect for meal prep and ensuring you always have a delicious, homemade meal ready to go. Its rich sauce and tender chicken hold up beautifully in the freezer, tasting just as fresh when reheated.
To freeze, allow the cooked chicken tinga to cool completely. Then, transfer individual portions or larger batches into freezer-safe containers or heavy-duty freezer bags. For optimal freshness and to prevent freezer burn, I highly recommend using a vacuum sealer. Vacuum-sealed portions can keep in the freezer for up to a year without any compromise in quality. Just make sure to include plenty of that flavorful sauce along with the shredded chicken!
When you’re ready to enjoy, simply thaw the frozen tinga in the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop over medium-low heat until warmed through, or microwave in short intervals, stirring occasionally. This convenience makes chicken tinga a meal prep superstar, saving you time and effort on busy weeknights.
Frequently Asked Questions About Chicken Tinga
This particular Instant Pot Chicken Tinga recipe is designed to have a low to medium level of spice, offering a pleasant warmth rather than an overpowering heat. The spice primarily comes from the chipotle powder. You can easily adjust the heat level to your personal preference by increasing or decreasing the amount of chipotle powder used. For a milder version, start with less; for more fire, add a bit extra!
Yes, this Instant Pot Chicken Tinga recipe is naturally dairy-free, making it suitable for those with dairy sensitivities or allergies. Furthermore, it is a gluten-free dish, perfect for individuals following a gluten-free diet. As a bonus, with its low carbohydrate content, this Chicken Tinga is also a fantastic option for those adhering to a keto lifestyle!
Chicken Tinga is incredibly versatile! It’s famously delicious in tacos, topped with cotija cheese, fresh cilantro, and a squeeze of lime. You can also use it as a flavorful filling for enchiladas, burritos, or quesadillas. Pile it high on nachos for an epic snack or meal. For a different twist, try making savory chicken tinga empanadas, or simply enjoy it by the forkful as a hearty, standalone dish. The possibilities are endless!
Absolutely! While the recipe specifies chicken breasts for a leaner option, boneless, skinless chicken thighs can be used for an even juicier and richer flavor. If you opt for thighs, you might consider reducing the pressure cooking time by about 2-3 minutes as they tend to cook slightly faster and remain incredibly tender.
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Step-By-Step Visual Process
Gather all fresh and pantry ingredients. Place seasoned chicken breasts on the Instant Pot trivet. Sauté onions, then blend with tomatoes and add to the pot with other sauce ingredients. Pressure cook until chicken is perfectly tender. Shred the chicken and mix it back into the reduced, flavorful sauce.
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Instant Pot Chicken Tinga
Course
Main Course, Dinner
Cuisine
Mexican, Tex-Mex, Southwestern
Keyword
chicken, chicken recipes, chicken tinga, instant pot chicken tinga, instant pot, pressure cooker chicken recipe, tex-mex, mexican chicken
Prep Time
15 minutes
Cook Time
15 minutes
Servings
8 servings
Calories
179kcal
Equipment
- Instant Pot (any model)
- Food Processor or Immersion Blender
- Meat Shredding Claws or two forks
Ingredients
- 2 pounds chicken breast boneless, skinless
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 2 cloves garlic minced
- 1 15 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 2 teaspoons chipotle powder
- 1.5 cups chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Set the Instant Pot to “Sauté: High” for 20 minutes (this is usually plenty of time for this step).
- Add the olive oil to the Instant Pot. Once hot, sauté the diced yellow onion until it becomes translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Carefully transfer the sautéed onion and garlic to a food processor along with the canned diced tomatoes. Pulse until the mixture is well blended and smooth. Alternatively, add the diced tomatoes directly to the Instant Pot with the onions and garlic, and use an immersion blender to puree the mixture in the pot.
- Add the chipotle powder, tomato paste, ground cumin, and chicken broth to the Instant Pot with the pureed tomato-onion mixture. Stir well to combine all the ingredients thoroughly, ensuring no lumps of tomato paste remain.
- Place the trivet into the Instant Pot. Season the chicken breasts generously on both sides with salt and pepper. Carefully set the seasoned chicken breasts on top of the trivet.
- Secure the Instant Pot lid and make sure the sealing valve is set to the “Sealing” position. Set the Instant Pot to “Pressure Cook” (or “Manual”) on “High” pressure for 15 minutes. Press “Start.”
- Once the cooking time is complete, perform a manual quick release of the pressure. When the float valve drops, carefully remove the lid. Transfer the cooked chicken to a cutting board or shallow dish. Using two forks or shredding claws, shred the chicken into desired pieces.
- Remove the trivet from the Instant Pot. Set the Instant Pot back to “Sauté: High” for 10 minutes. Let the sauce come to a simmer and continue to simmer for 3-4 minutes, or until it has reduced slightly and the flavors have become more concentrated. Taste and adjust seasoning as needed. Stir the shredded chicken back into the sauce until it is fully incorporated and heated through.
- Serve your delicious Instant Pot Chicken Tinga immediately and enjoy!
Notes
Chef Jenn’s Cooking Tips
- For this recipe, boneless, skinless chicken breast was used. If you prefer, you can use chicken thighs for a juicier result, but consider reducing the pressure cooking time by a few minutes. If using bone-in chicken, ensure all bones are removed during shredding. Skin-on chicken will add more fat to the sauce.
- If your sauce appears too thin after adding the shredded chicken, simply continue to simmer it on the “Sauté” setting (with the lid off) until it reaches your desired consistency. This also helps to further concentrate the rich flavors.
- Frozen chicken breasts are perfectly fine to use! Just increase the pressure cooking time by approximately 10 minutes (to 25 minutes total). Always verify that the internal temperature reaches 165°F (74°C) before shredding.
- Adjust the spice level by modifying the amount of chipotle powder. For a milder tinga, use less; for a spicier kick, add more to taste.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed, as actual values may vary depending on specific brands, preparation methods, and ingredient variations.
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