Instant Pot Chicken Tinga Tacos
These Instant Pot Chicken Tinga Tacos are Mexican inspired - made with fire-roasted tomatoes & chipotle, they're gluten-free and ready in 30 minutes!
Servings: 4 servings
- 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
- Raw onions, diced
- Tomatoes, diced
- romaine lettuce, chopped
- Sliced avocado
- chopped fresh cilantro
- Cotija cheese, crumbled
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. Add back to sauce in slow cooker, then serve with corn tortillas and toppings of choice. Enjoy!
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