Chicken Tinga

This pressure cooker Chicken Tinga recipe is a sweet, spicy and utterly delicious authentic Mexican dish. Use is as a filling for tacos, or eat it plain with some guacamole. It's delicious either way!

What You'll Need

– Oil – Tomatillos – Onion – Garlic – Chicken Broth – Canned Fire Roasted Tomatoes, canned – Chipotle Chile in Adobo Sauce – Ground Cumin – Ground Cinnamon – Dried Oregano – Sugar – Fish Sauce – Apple Cider Vinegar – Boneless Skinless Chicken Thighs

How to make Chicken Tinga

1. Heat the Instant Pot on Sauté, and once it's hot, add oil. 2. Put down tomatillo slices in a single layer on one side, add onions in as flat a layer as possible on the other, and nestle in the garlic cloves. 3. Once the thinner slices start to look a little burned, flip the vegetables.

How to make Chicken Tinga

4. Once the vegetables seemed well charred, add in the tomatoes and broth and deglaze the pan. 5. Add the other ingredients except chicken and cook for 1-2 minutes. 6. Add in chicken, close and seal the lid, and set your Instant Pot to 15 mins high pressure. 7. Open and remove chicken pieces and shred.

How to make Chicken Tinga

8. Using an immersion blender emulsify the sauce in the pot until the mixture is smooth. 9. Turn the pot on sauté and start to thicken the sauce for 10 minutes. Once it's thickened a bit, add in the chicken and heat through. 10. Serve with corn tortillas as a taco filling. Top with cilantro, crema, red onions, cabbage or avocado slices.

For the whole recipe and other nutritional information, click the link below!