↑
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
    • Recipes by Season>>>
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • About Me
    • How to Meal Prep
    • Resource Guides
    • Contact Me
  • eBooks

The Girl on Bloor

Meal prep for busy people!

Start here Contact Privacy Policy
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
    • Recipes by Season>>>
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • About Me
    • How to Meal Prep
    • Resource Guides
    • Contact Me
  • eBooks
Home » Recipes » Wraps & Sandwiches » Instant Pot Chicken Tinga Tacos

Instant Pot Chicken Tinga Tacos

3/16/22

Jump to Recipe Pin Recipe

These Instant Pot Chicken Tinga Tacos are made with fire-roasted tomatoes and chipotle – they're gluten-free and ready in 30 minutes!

Instant Pot Chicken Tinga Tacos

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.
Instant Pot Chicken Tinga Tacos

How to make chicken tinga tacos

  1. Add everything but the tortillas to the Instant Pot in order.
  2. Cook on high pressure for 5 minutes.
  3. Do a quick release of the pressure.
  4. Shred the chicken and add back to the pot.
  5. Assemble your tacos and dig in!
Instant Pot Chicken Tinga Tacos

Making this recipe in the slow cooker

You can also make this taco recipe in the slow cooker! Here's how:

Gain access to my free 4-week meal prep magic ebook!

Success! Now check your email to confirm your subscription - in order to take part in the challenge you MUST press that confirm button! Check your "other" folder if you don't see that confirmation email. In the meantime, add me to your contacts to ensure that you receive my Challenge emails 🙂

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit
  1. Add olive oil, onions, garlic, chili powder, cumin, salt, adobo sauce, broth, tomatoes and chicken to the slow cooker.
  2. Cook on high for 4 hours or on low for 8 hours.
  3. Once done, remove the chicken breasts and shred.
  4. Add back to the sauce in the slow cooker, then serve with corn tortillas and toppings of choice and enjoy!
Instant Pot Chicken Tinga Tacos

Frequently Asked Questions

What are chicken tinga tacos?

Chicken tinga tacos are a traditional Mexican dish made with shredded chicken in a tomato-based sauce with chipotle chilis in adobo and onions. This version is made special for the pressure cooker!

What should I serve with them?

You can use whatever toppings you like, but chicken tinga tacos are typically served with raw onions and fresh chopped cilantro. Tomatoes, romaine lettuce, sliced avocado, crumble Cojita cheese and refried beans would all be good as well!

Are they spicy?

The chili powder and adobo sauce do make this recipe spicy. If you don’t like spice or want your tacos to be milder, you can swap out the chili powder for taco seasoning.

Is this recipe healthy?

There are 388 calories per serving in this recipe and each serving includes two tacos. Since you’re making the chicken tinga fresh and using whole ingredients, they’ll be a lot healthier than the tacos you’d get from a taco stand!

Where does tinga originate from?

Tinga originates from Puebla, Mexico, which is very close to Mexico City.

Instant Pot Chicken Tinga Tacos

Storing and reheating

You can store the chicken and toppings separately in the fridge for up to 5 days. When you're ready to enjoy, sprinkle some water over top of the chicken and reheat in the microwave for 2-3 minutes, then assemble your tacos fresh.

Freezing this recipe

You can freeze the leftover chicken for up to 3 months in an airtight glass container. Let the chicken thaw in the fridge overnight, sprinkle some water over top and reheat in the microwave for 2-3 minutes. Serve with fresh toppings and corn tortillas and dig in!

Instant Pot Chicken Tinga Tacos

More Instant Pot taco recipes

  • Instant Pot Taco Bowls
  • Instant Pot Cilantro Lime Tacos
  • Instant Pot Sriracha Chicken Tacos

Meal prep tools for this recipe

  • 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!
Instant Pot Chicken Tinga Tacos

Instant Pot Chicken Tinga Tacos

These Instant Pot Chicken Tinga Tacos are made with fire-roasted tomatoes and chipotle – they're gluten-free and ready in 30 minutes!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 388kcal
Author: Taylor Stinson

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!

Video

Notes

If you want your tacos to be milder, swap the chili powder for taco seasoning.
You can use boneless skinless chicken thighs or drumsticks instead of breasts.
Make this recipe in the slow cooker instead of the Instant Pot.
Store any leftovers in the fridge, sprinkle some water over top of the chicken then reheat in the microwave for 2-3 minutes.
Freeze the chicken for up to 3 months. Defrost in the fridge overnight then reheat in the microwave.

Nutrition

Calories: 388kcal | Carbohydrates: 27g | Protein: 24g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 742mg | Potassium: 249mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4600IU | Vitamin C: 15.7mg | Calcium: 200mg | Iron: 2.2mg
Tried this Recipe? Tag me Today!Mention @GirlonBloor or tag #girlonbloor!
These Instant Pot Chicken Tinga Tacos are made with fire-roasted tomatoes and chipotle - they're gluten-free and ready in 30 minutes! #instantpot #tacos #chickentinga These Instant Pot Chicken Tinga Tacos are made with fire-roasted tomatoes and chipotle - they're gluten-free and ready in 30 minutes! #instantpot #tacos #chickentinga These Instant Pot Chicken Tinga Tacos are a delicious smoky take on a Mexican food favourite - made with fire-roasted tomatoes and a hint of chipotle, they're gluten-free, come together in 30 minutes and you can prep the toppings while the chicken cooks! #instantpot #tacos #chickentinga These Instant Pot Chicken Tinga Tacos are Mexican inspired - made with fire-roasted tomatoes & chipotle, they're gluten-free and ready in 30 minutes! #chickentinga #instantpot

Previous article:
« Carrot Cake Oatmeal Cups {High Fibre + Meal Prep}
Next article:
Overnight Steel Cut Oats {High Protein + Meal Prep} »

About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Ashley says

    May 28, 2019 at 13:54

    How long would you cook it with frozen chicken

    Reply
    • Taylor Stinson says

      May 28, 2019 at 14:02

      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.

      Reply
  2. Corry says

    May 26, 2019 at 09:34

    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!!

    Reply
    • Taylor Stinson says

      May 26, 2019 at 10:31

      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!

      Reply
  3. Colleen says

    August 30, 2018 at 07:08

    Oh..and what would be a good sub for the cheese?

    Reply
  4. Colleen says

    August 30, 2018 at 07:06

    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!

    Reply
    • Taylor Stinson says

      September 7, 2018 at 15:01

      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 🙂

      Reply
  5. Virginia Granados says

    August 14, 2018 at 19:17

    Can this recipe be doubled?

    Reply
    • Taylor Stinson says

      August 14, 2018 at 19:39

      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 🙂

      Reply
      • Virginia Granados says

        August 14, 2018 at 19:43

        Will do. Thanks!

        Reply
  6. Barbara Haar says

    July 22, 2018 at 14:36

    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

    Reply
    • Taylor Stinson says

      July 25, 2018 at 15:02

      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!

      Reply
  7. Sabina says

    July 6, 2018 at 09:02

    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. 🙂

    Reply
    • Taylor Stinson says

      July 6, 2018 at 09:59

      That’s a great idea! Thanks Sabina!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Taylor Stinson

Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

Most Popular

Iced Coffee Recipes

3 Iced Coffee Recipes: Caramel, Vanilla and Mocha

8 different Chicken breasts in a variety of Marinades, pictured in ziploc bags.

Best Chicken Marinades – 20+ Ways!

The Very Best Meal Prep Ideas

36 Easy, Healthy Meal Prep Ideas {Ready in 1 Hour!}

Best Ever Shrimp Marinade

Best Ever Shrimp Marinade

Baked Hasselback Greek Chicken

52 Healthy, Quick & Easy Dinner Ideas for Busy Weeknights

Pulled Chicken Burrito

Pulled Chicken Burrito Recipe

Gain access to my FREE five day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

Amazing Summer Recipes

Low Carb Mexican Chicken Lettuce Wraps

Mexican-Inspired Chicken Lettuce Wraps {Low Carb}

How to meal prep

Sheet Pan Buddha Bowls with Turmeric Tahini Dressing

DIY Flavoured Ice Cubes

DIY Flavoured Ice Cubes

Easy BBQ Salmon with Avocado Salsa

Easy BBQ Salmon with Avocado Salsa

Grilled Hassleback Fajita Stuffed Chicken

Hasselback Fajita Stuffed Chicken {BBQ + Oven}

Low Carb Garlic Chicken Collard Wraps

Garlic Chicken Collard Wraps {Low-Carb}

Copyright ©2022, The Girl on Bloor. All Rights Reserved.
Design by Pixel Me Designs

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
Learn how to meal prep...the FAST way!
Download my dinner prep cheatsheet so you can prep ingredients in 1 hour each week. That way, dinner comes together in just 15-20 minutes each night!
YOUR NAME:
YOUR EMAIL: