2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Heat is something you cannot take shortcuts with when it comes to tinga. Classic tinga is spicy and that is a fact. Where you can take shortcuts is in the cooking of the chicken. Let your multi-functional pressure cooker take the fuss out of things for you while you kick back and enjoy this classic! Garnish with sliced avocado, cilantro, and cotija cheese if desired.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.

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  • Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.

  • Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

Nutrition Facts

380 calories; 10.6 g total fat; 129 mg cholesterol; 782 mg sodium. 19.6 g carbohydrates; 50.3 g protein; Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/05/2019
I added a few cloves of minced garlic to the onions. Read More

Most helpful critical review

Rating: 5 stars
07/05/2019
I added a few cloves of minced garlic to the onions. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/05/2019
I added a few cloves of minced garlic to the onions. Read More
Rating: 5 stars
06/04/2019
Perfect recipe for tinga and just like one I've made in the past but shortened cooking time by using the Instant Pot! Easy to make and very delicious! We thought it was a little spicy but didn't feel the heat level was overpowering. It's a nice slow hit of heat with each bite. The only change I made to the recipe was that I blended a can of no salt added diced tomatoes with the chipotle peppers because I was out of crushed tomatoes. Other than that I followed the recipe exactly as written. While the chicken was cooking in the Instant Pot I made our sides of Mexican rice black beans and corn. Will definitely make this recipe again in the Instant Pot! Thanks for the recipe Soup Loving Nicole! Read More