Instant Pot Chicken Tinga Food
INSTANT POT® CHICKEN TINGA
Heat is something you cannot take shortcuts with when it comes to tinga. Classic tinga is spicy and that is a fact. Where you can take shortcuts is in the cooking of the chicken. Let your multi-functional pressure cooker take the fuss out of things for you while you kick back and enjoy this classic! Garnish with sliced avocado, cilantro, and cotija cheese if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.
- 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.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 19.6 g, Cholesterol 129.3 mg, Fat 10.6 g, Fiber 3.8 g, Protein 50.3 g, SaturatedFat 2.4 g, Sodium 782 mg, Sugar 1.1 g
INSTANT POT CHICKEN TINGA
This Instant Pot Chicken Tinga is perfect for those busy weeknights! Tangy flavorful tender chicken, cooked to perfection in a delicious homemade Tinga sauce, ready to be added to your favorite tacos, tostadas or even burritos. Best of all it's made in your Instant Pot and ready in just 30 minutes!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Make the sauce: In a blender, add all the sauce ingredients together and blend until smooth.
- Saute the onion: Turn your Instant Pot to the sauté setting and heat the olive oil. Add the sliced onion and cook for 2 to 3 minutes or until the onion has softened.
- Cook the chicken: Add the chicken and sauce to the Instant Pot and stir everything together. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set valve to sealing and set the Instant Pot to the manual setting and the timer to 8 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Carefully unlock and remove the lid from the instant pot.
- Shred the chicken: Switch the Instant Pot to the saute setting (do not put the lid on). Transfer the chicken thighs to a bowl and shred with 2 forks. Add the shredded chicken back to the instant pot and continue cooking on Saute mode for another 5 minutes. Taste for seasoning and adjust with salt and pepper as needed.
- Assemble tacos: Assemble tacos by topping the tortillas with mashed avocados, chicken tinga, red onion, cilantro, cotija cheese and a drizzle of lime juice.
Nutrition Facts : ServingSize 1 taco, Calories 357 kcal, Carbohydrate 24 g, Protein 16 g, Fat 22 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 74 mg, Sodium 453 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 15 g
INSTANT POT CHICKEN TINGA
Easy Instant Pot Chicken Tinga - shredded chicken mixed into a smokey, chipotle tomato sauce. Serve in in tacos, burritos or enjoy as it. Made entirely in the instant pot in about 30 minutes for easy prep and easy clean up! | Gluten Free + Whole30 + Dairy Free
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 25m
Number Of Ingredients 10
Steps:
- Add the oil to the Instant Pot and press the "Sauté" button. Once the oil is warm, add the onion and garlic to the pot and sauté about 4 minutes until tender.
- Stir in the chipotle paste, tomatoes, oregano and chicken stock and salt.
- Add the chicken.
- Press the "Keep Warm/Cancel" button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press 'Manual' or 'Pressure Cook' and set the timer to 10 minutes.After the time is up the Instant Pot will automatically switch the keep warm. Switch the valve immediately to allow for venting.
- Once the steam has been fully released remove the lid of the instant pot. Remove the chicken breasts and set aside on a chopping board.
- Turn the Instant Pot to 'Sauté' and bring the sauce to a boil. Let the sauce simmer/boil and thicken for about 10 minutes. Make sure to stir occasionally.
- While the sauce is simmering shred the chicken breasts with a couple of forks.
- Once the sauce has thickened, taste and season with more salt and pepper if needed. Stir the shredded chicken back into the sauce. Enjoy serve with your favourite toppings or in tacos, burritos, bowls or straight out of the pot.
Nutrition Facts : Calories 320 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 497 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
INSTANT POT® CHICKEN TINGA TOSTADAS
This chicken tinga is the the richest, most flavorful recipe I've had outside a taqueria! Use the Instant Pot's® Saute setting if you have it. Make sure you simmer this down at the end until it is thick and meaty!
Provided by Jordan VanDijk
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
- Stem and seed chile peppers. Place peppers in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving 1/2 cup soaking water.
- Rub tomatoes with 1 teaspoon oil and place in a baking dish.
- Broil tomatoes in the preheated oven until they are starting to split and sizzle, 5 to 7 minutes. Remove from the oven.
- Place chile peppers, reserved soaking water, tomatoes, roasted red pepper, 1/2 of the onion, whole garlic cloves, oregano, and cumin in a blender. Blend on medium or high speed until very smooth.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add remaining 3 teaspoons oil, and select Saute function. Add remaining onion and saute until tender and starting to turn brown, 2 to 3 minutes. Add minced garlic and saute for 1 minute. Pour in blended sauce. Add chicken, ensuring it is covered by the sauce. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Select Saute function. Shred chicken and cook until sauce is thick and combined with meat, about 10 minutes. Season with salt and pepper.
- Serve on tostada shells.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 20.2 g, Cholesterol 54.7 mg, Fat 10.4 g, Fiber 4.2 g, Protein 24 g, SaturatedFat 1.9 g, Sodium 182.3 mg, Sugar 4.3 g
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