Name: Instant Pot® Chicken Tinga
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onion, sliced into petals - 1 large; Skinless, boneless chicken breast halves - 3 pounds; Dried Mexican oregano - 1 teaspoon; Canned chipotle chile peppers in adobo sauce, finely chopped - 6; Crushed tomatoes - 1 (28 ounce) can; Salt - 1 teaspoon; Tostada shells - 6

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Chicken Tinga

1. Olive oil - 1 tablespoon

2. Onion, sliced into petals - 1 large

3. Skinless, boneless chicken breast halves - 3 pounds

4. Dried Mexican oregano - 1 teaspoon

5. Canned chipotle chile peppers in adobo sauce, finely chopped - 6

6. Crushed tomatoes - 1 (28 ounce) can

7. Salt - 1 teaspoon

8. Tostada shells - 6

How to cook deliciously - Instant Pot® Chicken Tinga

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.

2. Stage

Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.

4. Stage

Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.