Instant Pot Chicken Tinga

Perfectly tender shredded chicken thighs are cooked in a subtly spicy tomato sauce for a perfect taco filling!

Course Main Course

Cuisine Mexican

Keyword chicken tinga, instant pot chicken thighs, instant pot chicken tinga

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 218kcal

Author Tessa the Domestic Diva

2 pounds chicken thighs boneless or bone in, doesn't matter
14 ounce can tomatoes stewed, diced, whatever! May puree
1/2 cup broth any
1 chipotle pepper in adobo sauce could add more if you like spicy heat, not optional (this is where the distinct flavor comes from)
1 small onion chunked
4 cloves garlic or 2 teaspoons garlic powder
1 1/2 tablespoons apple cider vinegar
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon sea salt

shredded cabbage chopped cilantro (could be blended into the sauce too), onion, avocado, pickled jalapeño, tomato, cotija or feta (IF ALLOWED), hot sauce.

Preheat your Instant Pot on the 'sauté' feature.
Once it says 'hot,' salt and pepper your thighs, then place in a single layer in the pot insert to brown, do not overcrowd. Leave alone for 3-5 minutes to really crisp up and brown the sides, then flip and brown the other. This steps adds more flavor to the final dish!
Meanwhile, place all the remaining ingredients into your blender and puree.
When thighs are done browning, place the remaining thighs right in over the top (could elect to brown all thighs in a few batches, but I just wanted to develop the flavor a bit and bypassed browning all of them). and pour the pureed sauce over the top.
Lock on your lid, set your manual setting to 10 minutes.
When it is complete, turn Instant Pot off, and natural release.
Remove thighs and set aside to shred.
With the remaining sauce, use the 'saute' feature to reduce the liquid by at least half.
While the sauce reduces, shred the chicken with two forks or your fingers.
Toss the chicken with the reduced sauce.
Ready to serve in any style tacos, nachos, or atop a taco salad!