Instant Pot Chicken Tinga Tacos
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).
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.