Shredded Mexican Instant Pot Chicken Tinga
This is a recipe for shredded chicken, also known as chicken tinga. It is easy to make in the Instant Pot. It provides a great filling for many Mexican dishes including burritos, tacos, enchiladas and tamales.
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds boneless skinless chicken breasts
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 onion diced
- 1 Tablespoon chili powder
- 1 teaspoon cumin powder
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 10.5 ounce can Rotel Diced tomatoes
- 1 7 ounce can chipotle adobo in sauce
- 1 cup water
Instructions
- Heat oil in skillet or Instant Pot on sauté setting. Season chicken with salt and pepper and brown on both sides. About 2 minutes per side. Remove chicken and set aside.
- Add onion, garlic, chili powder, cumin and oregano to Instant Pot. Sauté until onion softens, about 2 to 3 minutes. Add water, diced tomatoes and chipotle with sauce. Add chicken.
- Set Instant Pot on high pressure and cook for 15 minutes. Let natural release for 5 minutes , then use instant manual release. Remove chicken to plate and let cool. Turn Instant Pot onto sauté. If you like you can use an immersion blender to combine sauce. Let sauce cook for about 10 minutes until thickened. Adjust for salt if needed.
- While sauce cooks shred chicken using two forks. Pour some of the sauce over the chicken. Stir and serve as a filling for tostados, tacos or burritos.