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

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Serves :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

Method

• 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.

Nutrition