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!
Servings: 4 servings
Calories: 388kcal
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