Instant Pot® Chicken Tinga Tostadas

This chicken tinga is the the richest, most flavorful recipe I've had outside a taqueria! Use the Instant Pot's® Saute setting if you have it. Make sure you simmer this down at the end until it is thick and meaty!

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hrs 15 mins
4 tostadas


  • 2 dried ancho chile peppers

  • 2 large tomatoes, cored

  • 4 teaspoons olive oil, divided

  • 1 medium roasted red pepper

  • 1 medium onion, finely chopped, divided

  • 4 cloves garlic, whole

  • 1 teaspoon dried oregano

  • ½ teaspoon ground cumin

  • 2 cloves garlic, minced

  • 3 (5 ounce) skinless, boneless chicken breast halves

  • salt and ground black pepper to taste

  • 4 crispy tostada shells


  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!

Nutrition Facts (per serving)

267 Calories
10g Fat
20g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 267
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 55mg 18%
Sodium 182mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 24g
Vitamin C 28mg 140%
Calcium 55mg 4%
Iron 2mg 13%
Potassium 623mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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