These Instant Pot Chicken Tinga Tacos are made with fire-roasted tomatoes and chipotle – they’re gluten-free and ready in 30 minutes!
These Instant Pot chicken tinga tacos are one of my favourite recipes to make because the leftovers are just so versatile. I love using the chicken in tacos one night, then turning it into burrito bowls, salads, or quesadillas the rest of the week. I even freeze extra for an easy dinner later on.
Why you’ll love this recipe
- 30-minute dinner: These Instant Pot chicken tinga tacos come together quickly with minimal hands-on time, making them perfect for busy weeknights.
- Meal prep friendly: Make a batch of chicken tinga once and enjoy tacos, bowls, or salads all week long.
- Bold, smoky flavour: Fire-roasted tomatoes, chipotle peppers, and tender shredded chicken create classic chicken tinga flavour.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado, grapeseed or canola oil.
- Yellow onion – white onion, red onion or shallots would also work.
- Garlic – fresh minced garlic is best but you could also use jarred minced garlic in a pinch.
- Chili powder – use taco seasoning instead.
- Cumin – use taco seasoning instead.
- Adobo sauce – you can mix up some minced pickled jalapeno pepper with 1 tbsp of smoky BBQ sauce but the flavours will change.
- Chicken broth – vegetable broth would be the best substitute here.
- Fire roasted diced tomatoes – if you can’t find fire roasted, use a can of regular diced tomatoes or crushed tomatoes.
- Chicken breasts – boneless chicken thighs or even chicken drumsticks would work in this recipe.
- Corn tortillas – I prefer corn tortillas for this recipe for a more authentic flavour but flour tortillas would work just as well.
How to make chicken tinga tacos
Step 1: Add everything to the Instant Pot.
Add the olive oil, onion, garlic, chili powder, cumin, salt, adobo sauce, chicken broth, tomatoes and chicken to the pot in order.
Step 2: Cook on high pressure.
Cook on high pressure for 5 minutes, then do a quick release of the pressure.
Step 3: Shred the chicken.
Remove the chicken from the pot and shred it with a knife and fork. Add it back to the sauce and stir well until combined.
Step 4: Assemble your tacos and serve.
Microwave the tortillas and prep any toppings of your choice. Assemble your tacos then dig in!
3 Ways to make chicken tinga
Whether you prefer your Instant Pot, slow cooker, or stovetop, this chicken tinga turns out delicious every time. Here’s how to make it using your favourite method:
- Instant Pot: Add all of the ingredients to the Instant Pot and cook on high pressure for 5 minutes, then do a quick pressure release. Shred the chicken, stir it back into the sauce, and let it sit for 5 minutes before serving.
- Stovetop: Add all of the ingredients to a large pot and simmer over medium heat for about 25 minutes, or until the chicken is cooked through. Shred the chicken in the sauce before serving.
- Slow Cooker: Add all of the ingredients to your slow cooker and cook on Low for 8 hours or High for 4 hours. Shred the chicken in the sauce before serving.
Frequently asked questions
What is chicken tinga?
Chicken tinga is a traditional Mexican dish made with shredded chicken that cooks in a smokey tomato and chipotle sauce. It’s loaded with bold flavour and enjoyed as tacos, burritos, bowls, salads and more.
Is chicken tinga spicy?
The chili powder and adobo sauce do make this chicken tinga Instant Pot recipe a bit spicy. If you don’t like spice or want your tacos to be milder, you can swap out the chili powder for taco seasoning and use a little less adobo sauce.
Can you use frozen chicken?
If you’re making these tacos in the Instant Pot, you can use frozen chicken – just add 5 minutes onto the cooking time. If you’re using the stovetop or slow cooker method, you’ll need to fully defrost the chicken first for food safety reasons.
Can you double this recipe?
You can double this recipe as long as you don’t go over the maximum line in your Instant Pot or slow cooker. The cooking time should remain the same.
What to serve with chicken tinga tacos
I love topping these tacos with the classic diced onions and cilantro but also adding fresh tomatoes, lettuce, avocado and Cojita cheese. If you’re looking for more ideas and sides, these are great:
Storing and reheating
Storing: Store the chicken and toppings separately in airtight containers in the fridge for up to 5 days.
Reheating: Sprinkle a little water over the chicken, then microwave for 2 to 3 minutes or in a skillet until heated through. Assemble the tacos with fresh toppings just before serving.
Freezing: Freeze the chicken tinga (without the toppings) in an airtight container or silicone bag for up to 3 months.
Defrosting: Thaw the chicken overnight in the fridge then reheat when needed.
More chicken taco recipes
Meal Prep Tools
- The Instant Pot DUO Plus 60 is the version I use in this recipe.
- Grab some glass meal prep bowls for your leftovers.
- And of course I get all my free-range chicken breasts from Butcher Box!
- **Get my full list of tools here**
Instant Pot Chicken Tinga Tacos
Equipment
Ingredients
- 1 tbsp olive oil
- 1 medium-sized yellow onion, finely diced
- 4 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 2 tbsp adobo sauce (from a can of chipotle peppers)
- 1/3 cup chicken broth
- 1 cup fire roasted diced tomatoes (pureed in a blender)
- 1 lb chicken breasts
- 8 corn tortillas
Topping Ideas
- Raw onions, diced
- Tomatoes, diced
- romaine lettuce, chopped
- Sliced avocado
- chopped fresh cilantro
- Cotija cheese, crumbled
Instructions
- Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to the Instant Pot in that order. Cook on high pressure for 5 minutes (Instant Pot will take 10-15 min to preheat) and do a quick pressure release once the cooking cycle is finished.
- Open the lid when safe to do so and remove the chicken breasts. Shred apart with a knife and fork, or let cool and shred with your hands. Add back to sauce in Instant Pot and stir until well combined. Replace lid and let sit another 5 min.
- Meanwhile, microwave corn tortillas for 30 seconds and prepare toppings of choice. Add toppings and chicken to tortillas, then serve and enjoy!
SLOW COOKER INSTRUCTIONS
- Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to the slow cooker. Cook on high for 4 hours, or on low for 8 hours.
- Once done, remove the chicken breasts and shred in the pot. Serve with corn tortillas and toppings of choice. Enjoy!
STOVETOP INSTRUCTIONS
- Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to a pot on the stove. Cook on med-high heat for 25 minutes.
- Once done, remove the chicken breasts and shred in the pot. Serve with corn tortillas and toppings of choice. Enjoy!
Comments & Reviews
Ashley says
How long would you cook it with frozen chicken
Taylor Stinson says
I haven’t tried it myself but I have heard you add 5 more minutes to the cook time for frozen chicken. You can always try it and see if that works! If they are larger breasts I recommend adding 10 more minutes to the cook time.
Corry says
I look forward to making this, it sounds fabulous! I have one clarifying question. When I read the blog it sounded like I was going to put the peppers in chipotle sauce into my blender. When I read the recipe I will only need the sauce from the peppers. Can you help me understand what to do with this ingredient? Thank you!!
Taylor Stinson says
Sorry for any confusion! You will just be adding 2 tbsp of adobo sauce from a can of chipotles as the recipe states. The peppers themselves don’t go in, just the sauce they come in. Hope that helps!
Colleen says
Oh..and what would be a good sub for the cheese?
Colleen says
Taylor..this sounds like something I just may make this weekend, My daughter is coming home from Toronto tonight for the long weekend. I do not have an instant pot..not sure at my age it’s worth the investment. I have lots of time on my hands ..lol..and was never fond of meat cooked in a slow cooker. To me it always tasted “texture -wise” like it’s been steamed. I have a regular pressure cooker..but anyways…I didn’t realize you’d moved “into” the big city! I was just down around King and Queen a couple of weeks ago….Where oh where are you finding your cojita cheese??? I have never ever seen it. St. Lawrence market? I must tell my daughter about this Mi Taco Taqueria. Thanks Taylor!
Taylor Stinson says
Hey Colleen! So sorry for the delay in response I was actually painting and moving some more the last few days, hah! I found my cotija cheese in Kensington Market actually at La Tortilleria! They sell some other Mexican ingredients and I think they have a few locations across the city 🙂
Virginia Granados says
Can this recipe be doubled?
Taylor Stinson says
You should be able to double it! I don’t think you need to adjust cook time either (based off feedback I’ve heard from other people on other Instant Pot recipes I have). Let me know how it goes 🙂
Virginia Granados says
Will do. Thanks!
Barbara Haar says
5 minutes on high. Yes yes yes. Others suggest 10 and 8 with 10 minute natural release. Me thinks that’s overcooking the chicken. I feel a deep connection and the warm glow of affirmation here
Taylor Stinson says
Haha, Barbara you are speaking my language!!!! Maybe people creating those recipes are using different models of Instant Pots…I’m not sure! I always find my diced up chicken cooks in 2-5 minutes on high; though natural pressure release provides more tender chicken overall so maybe it’s ok on the 10 minute mark with NPR and quick release. Either way, I want my food ready QUICKER, lol!
Sabina says
Great recipe!
To adapt it for a slow cooker, I suggest using whole chicken thighs instead of chicken breasts. Chicken breasts will breakdown in the slow cooker while thighs won’t and can be shredded. 🙂
Taylor Stinson says
That’s a great idea! Thanks Sabina!