Instant Pot Chicken Tinga
An easy and zesty shredded chicken recipe, ready in less than 30 minutes!
Equipment
- 1 Instant Pot
- 1 Blender
Ingredients
- 3 Boneless Chicken Breasts
- 2 Large Tomatoes
- 1 Onion ¼ for the sauce, ¾ thinly sliced
- 3 Garlic Cloves
- 2-3 Chipotle in adobo depending on spice preference
- 1 tbsp Adobo Sauce
- 1 tsp Chicken Boullion (Knorr)
- 1 tsp Pollo Seasoning or Garlic Salt
- Pepper to taste
- 2 tbsp Oil
- ¼ cup Chicken Broth
Instructions
- Add the tomatoes, ¼ onion, garlic, chipotles, adobo and seasonings to the blender. Blend until smooth.
- Set the instant pot to "sauté" and add about 2 tbsp of oil to the pot. Add the sliced ¾ onion and let sauté until some color is added. Stir occasionally.
- Add the blended sauce to the sautéed onions, add the broth to the blender to wash out any remaining sauce and add to the pot. Stir until it starts to simmer.
- Place the chicken in the sauce and close the lid.
- Set the instant pot to regular pressure and 15 minutes. Once the timer goes off, let the pot natural release for 10 minutes. Carefully manually release the rest of the pressure.
- Shred the cooked chicken directly in the sauce and stir.
- Enjoy with tacos, burritos, tostadas or in rice bowls. Anyway you can think of!