Instant Pot® Chicken Tinga Tostadas

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.

2. Stem and seed chile peppers. Place peppers in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving 1/2 cup soaking water.

3. Rub tomatoes with 1 teaspoon oil and place in a baking dish.

4. Broil tomatoes in the preheated oven until they are starting to split and sizzle, 5 to 7 minutes. Remove from the oven.

5. Place chile peppers, reserved soaking water, tomatoes, roasted red pepper, 1/2 of the onion, whole garlic cloves, oregano, and cumin in a blender. Blend on medium or high speed until very smooth.

6. Turn on a multi-functional pressure cooker (such as Instant Pot®), add remaining 3 teaspoons oil, and select Saute function. Add remaining onion and saute until tender and starting to turn brown, 2 to 3 minutes. Add minced garlic and saute for 1 minute. Pour in blended sauce. Add chicken, ensuring it is covered by the sauce. Cancel Saute function.

7. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.

8. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

9. Select Saute function. Shred chicken and cook until sauce is thick and combined with meat, about 10 minutes. Season with salt and pepper.

10. Serve on tostada shells.

Cook's Note:

Substitute the dried ancho peppers with canned chipotle peppers in adobo if you have those instead. Serve with tacos or rice instead of tostada shells, or whatever you want!