Instant Pot Chicken Tinga is the perfect weeknight meal: full of flavor and pressure-cooked in under 30 minutes. Serve on tostadas topped with cotija cheese, avocado, and lime for a simple lunch or dinner.
Chicken tinga is a Mexican-style shredded chicken simmered in a smoky tomato and chipotle sauce. It’s versatile and delicious: enjoy it on tortillas, tostadas, over rice or salad, or use it to fill taquitos or enchiladas. My favorite is crispy tostadas topped with shredded tinga, cotija, avocado, and a squeeze of lime.
Can I Make This Without an Instant Pot?
Yes. This recipe adapts well to stovetop or slow cooker methods—just simmer the sauce and cook the chicken until tender, then shred and combine.
How to Make
- Set the Instant Pot to Sauté and heat 2 tbsp olive oil. Add the onion and cook 2–3 minutes until translucent.
- Add the garlic and cook 5 seconds. Stir in cumin, granulated garlic, onion powder, and oregano; cook 30 seconds. Press “Cancel.”
- Blend the base: transfer the onion and garlic to a blender. Add the canned diced tomatoes (with juice), lime juice, chipotle sauce, and the chipotle pepper (discard seeds if you prefer milder heat). Blend until smooth.
- Add stock and chicken: pour the chicken stock into the Instant Pot and scrape the bottom to loosen any bits. Place the chicken breasts inside, season with salt, then pour the blended tomato mixture over the chicken. Add the bay leaf. Do not stir.
- Pressure cook: secure the lid, seal the valve, and pressure cook for 9 minutes.
- When cooking ends, quick release the pressure. Remove the chicken, leaving the sauce in the pot.
- Shred the chicken with two forks or an electric mixer, then return the shredded chicken to the sauce and stir to combine.
- Set the Instant Pot to Sauté for 1 minute to warm and meld flavors. Taste and adjust seasoning with salt if needed. Serve on tostadas with cotija, avocado, and lime wedges.
Top Tips for the Ultimate Instant Pot Chicken Tinga Tostadas
- Do not stir the chicken and sauce before pressure cooking; stirring can trigger a burn notice. Pour the sauce over the chicken and leave it undisturbed.
- Use an electric mixer to shred the cooked chicken quickly and evenly.
- Remove the seeds from the chipotle pepper in adobo if you prefer milder heat. Leave some seeds for extra spice.
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
More Toppings
- Sour cream
- Hot sauce
- Cilantro
- Raw onions
- Fresh tomatoes
- Radishes
- Guacamole
- Lettuce
More Instant Pot Recipes
Try other Mexican favorites like Instant Pot pork carnitas or cilantro-lime rice to round out your meal.
Instant Pot Chicken Tinga
Instant Pot Chicken Tinga is a flavorful, pressure-cooked weeknight meal ready in under 30 minutes. Serve on tostadas with cotija cheese, avocado, and lime.
Prep: 5 mins | Cook: 13 mins | Total: 18 mins | Servings: 4
Equipment
- Instant Pot
Ingredients
- 1 lb chicken breasts
- 1 small onion
- 3 garlic cloves
- 1 cup fire-roasted diced tomatoes (canned)
- 3/4 cup chicken stock
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp cumin
- 1 bay leaf
- 1 tbsp chipotle sauce
- 1 chipotle pepper in adobo (discard seeds for milder heat)
- 1 tsp lime juice
- 2 tbsp olive oil
- Salt to taste
- Tostadas, cotija cheese, and avocado for serving
Instructions
- Press “Sauté” on the Instant Pot and heat 2 tbsp olive oil. Add the onion and cook 2–3 minutes until translucent.
- Stir in garlic and cook 5 seconds. Add cumin, granulated garlic, onion powder, and oregano; cook 30 seconds. Press “Cancel.”
- Transfer the onion and garlic to a blender. Add diced tomatoes with juice, lime juice, chipotle sauce, and chipotle pepper. Blend until smooth.
- Add chicken stock to the Instant Pot and scrape the bottom. Place chicken breasts in the pot, season with salt, pour the blended tomato mixture over the chicken, and add the bay leaf. Do not stir.
- Secure the lid, seal the valve, and pressure cook for 9 minutes.
- Quick-release pressure, remove the chicken (leave the sauce), and shred the chicken with two forks or an electric mixer.
- Return shredded chicken to the sauce and stir. Press “Sauté” and cook 1 minute. Adjust seasoning as needed.
- Serve on tostadas topped with cotija, avocado, and a squeeze of lime.
Notes
- Time does not include Instant Pot pressurizing time.
- I used an 8-quart Instant Pot.
- Leave the sauce undisturbed during pressure cooking to avoid burn notices.
- Discard chipotle seeds for milder heat; keep some if you like it spicier.
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
Nutrition
Calories: 180 kcal | Carbs: 9 g | Protein: 26 g | Fat: 4 g (approximate)