Instant Pot Chicken Tinga Tacos

by | Recipes

We have been having some serious *FUN* tasting some of California’s most popular dishes, and I knew there was ONE that I just had to recreate – Chicken Tinga Tacos! As soon as we left Guisado’s Restaurant in Los Angeles, I began brainstorming ways to recreate this popular Mexican taco made with shredded chicken cooked in a smoky and slightly spicy tomato-based sauce. Here’s my take, and I promise, it does not disappoint.

How is this a Method Meal?

  • Tortillas – Fiber-rich carbs
  • Chicken – Protein
  • Avocado & cooking oil – healthy fats
  • Cauliflower rice (or whatever non-starchy veggies of choice) – half your plate veggies.

Instant Pot Chicken Tinga Tacos

Vivian Schemper, RDN, LDN
Instant Pot Chicken Tinga Tacos are DELICIOUS and SIMPLE! To make this into a method meal, I recommend eating 3 - 4 tacos and pairing them with a side of cilantro-lime cauliflower rice (this is your half plate of veggies). 
Servings 6 people

Ingredients
  

Ingredients

  • 1 tbsp cooking oil
  • 1 cup white onion roughly chopped
  • 3-4 garlic cloves minced
  • 2-4 chipotle peppers + 1 tbsp of adobe sauce use 4 peppers if you like the heat!
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 3/4 cup canned crushed tomatoes I love to use fire-roasted ones
  • 1/4 cup no-salt-added chicken stock
  • 1/2 tsp salt
  • 1 1/2 lbs chicken breasts

For Serving

  • Corn Tortillas I like Mission Street taco white corn tortillas
  • Avocados sliced
  • Fresh Cilantro chopped
  • red onion diced
  • 1 lime cut into wedges

Instructions
 

  • Press the [Sauté] button on your Instant Pot. Once hot, add the oil, onion, and garlic. Sauté for 3-4 minutes, occasionally stirring, until onion and garlic are fragrant. Add the chipotles, oregano, and cumin and stir. Add in the tomatoes, stock, and salt, and stir. Sautee/simmer for about 3 minutes. Press [Cancel] on the instant pot.
  • Transfer the tomato-onion-chipotle mixture to a high-powered blender, and blend until smooth.
  • Place raw chicken breasts in the instant pot and pour the blended sauce over them. Secure the lid. Set the pressure release valve to “sealing.” Select [Manual] or [high pressure] and cook on high pressure for 10 minutes. Use a quick release.
  • Once the steam has been completely removed, remove the lid. In the pot, shred the chicken using two forks (or however you like to shred chicken).
  • To assemble, top the tortillas with chicken and preferred toppings, such as chopped avocado, cilantro, and red onion. Serve with a lime wedge for squeezing.
  • If you have any chicken left over, as I did, you can use it to make burrito bowls, tacos, sandwiches, wraps, etc.

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