Chicken Tinga Instant Pot Recipe

I absolutely love this Chicken Tinga recipe because it’s packed with smoky, spicy flavors that make a simple weeknight dinner feel like an exciting culinary adventure. Plus, the Instant Pot magic means I can whip it up in no time while still getting that deep, slow-cooked taste—it’s a total game-changer for my hectic schedule!

I adore my Chicken Tinga recipe, how it melds the flavors of cumin, oregano, cinnamon, and smoked paprika to create a robust and spicy dish. The chipotle pepper in adobo sauce adds a rich smokiness that my family loves, while the Instant Pot makes it exceptionally tender and juicy in a fraction of the time it would normally take.

We typically serve it in tacos, but it would be equally delicious spooned over a salad.

Ingredients

Cooking oil: Contributes nutritious fats that help with sautéing and taste.

Onion: Offers sweetness and depth, bundles of antioxidants.

Garlic: Increases immunity, adds taste, abounds in health-promoting substances.

Cumin, ground: Earthy, aromatic, spice with digestive benefits.

Oregano, when dried, has a very herbal flavor and an enormous amount of antioxidants.

Paprika, when smoked, adds a bit of heat and a whole lot of color.

Adobo sauce provides smoky, rich, capsaicin-laden heat.

Breast of chicken: a source of lean protein; helps in muscle building.

Chicken broth: Delivers liquid and savory goodness, intensifying tastes.

Ingredient Quantities

• 2 tablespoons of vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves of garlic, minced
• 2 teaspoons of ground cumin
• 1 teaspoon of dried oregano
• 1/2 teaspoon of smoked paprika
• 1/4 teaspoon of ground cinnamon
• 1 chipotle pepper in adobo sauce, chopped
• 1 tablespoon of adobo sauce from the can
• 3 tablespoons of tomato paste
• 1 cup of chicken broth or stock
• 2 pounds of boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 bay leaf
• Optional: 1 tablespoon of apple cider vinegar

Instructions

1. Put your Instant Pot on sauté mode and warm the vegetable oil. Toss in the onion, which you’ve sliced, and let it hang out in there until it starts to soften, which should take roughly 3-4 minutes.

2. Add the minced garlic, ground cumin, dried oregano, smoked paprika, and ground cinnamon. Cook for an additional minute so that all the spices become fragrant.

3. Add the chopped chipotle pepper and adobo sauce to the onion and spice mixture, and stir to combine.

4. Combine the tomato paste and continue cooking for 2 more minutes to deepen the flavors.

5. Add the chicken broth, and scrape the bottom of the pot to deglaze and lift any browned bits.

6. First, you will want to season your chicken breasts on both sides with salt and pepper. Then, place the chicken into the pot. The goal here is to get the chicken fully submerged in the sauce you have going. After that, it is time to add a bay leaf to the mix.

7. Fasten the cover on the Instant Pot, adjust the valve to the sealing position, and choose the Manual or Pressure Cook setting on high for 10 minutes.

8. After the cooking cycle ends, let the pressure come down naturally for 5 minutes. Then, carefully do a quick release to let out any remaining pressure.

9. Take off the lid and take out the chicken breasts. Using two forks, shred the chicken and put it back into the pot with the sauce. If you want more tang, mix in some apple cider vinegar.

10. Dispose of the bay leaf and dish the Chicken Tinga atop either tortillas or rice, or any base you fancy, and garnish it in a manner that pleases you.

Equipment Needed

1. Instant Pot
2. Cutting board
3. Knife
4. Measuring spoons
5. Measuring cup
6. Wooden spoon or spatula
7. Tongs
8. Forks (for shredding)
9. Serving utensils

FAQ

• Q: Can I use chicken thighs instead of chicken breasts?Yes, you can replace chicken thighs with an ingredient that has more flavor and a more tender texture. If you do this, adjust the cooking time as necessary.
• Q: Is there a substitute for chipotle peppers in adobo sauce?A: If you cannot locate chipotles in adobo sauce, you can use dried chipotle powder or smoked paprika for a similar smoky heat.
• Q: Can I make this recipe ahead of time?A: Yes, Chicken Tinga can be prepared a day or two ahead of time. Put it in an unbreachable container and keep it in the cold compartment of your kitchen. When it is time to serve, warm it up.
• Q: How spicy is this dish?A: The dish has a medium to mild heat from the chipotle pepper. You can adjust the spice level by adding more or less chipotle depending on your preference.
• Q: Is the apple cider vinegar necessary?A: The vinegar is optional, but it adds a bit of acidity to balance the flavors. If you prefer a milder taste, you can skip it.
• Q: Can I freeze the leftovers?Q: Can I freeze Chicken Tinga? If so, how?

  A: Freezing Chicken Tinga is a straightforward task that results in a delicious meal ready to go any night of the week. You can freeze it in portion sizes or in a large freezer-safe container. Thaw in the refrigerator, then reheat on the stovetop or in the oven.

Substitutions and Variations

Can olive oil or canola oil be used instead of vegetable oil?
Chipotle pepper in adobo sauce: If you don’t have it in your pantry, you can substitute it with a teaspoon of chipotle chili powder or a mixture of smoked paprika and cayenne pepper. Both will give you the heat and the smokiness that is the hallmark of chipotle.
You can substitute 1/4 cup of tomato puree or sauce for tomato paste.
Chicken broth or stock. Substitute with vegetable broth or water with a bouillon cube for a similar flavor.
Bay leaf: If you cannot find them, feel free to use a few sprigs of thyme or thyme in the same small quantity you would bay leaf.

Pro Tips

1. Brown Bits for Flavor When sautéing the onions and spices, be sure to let them develop some color on the bottom of the Instant Pot. These browned bits add depth to the sauce once deglazed with chicken broth.

2. Maximize Chipotle Flavor If you enjoy extra heat and smokiness, consider adding an additional chipotle pepper or more adobo sauce. Adjust to your spice preference, but be cautious as a little goes a long way.

3. Thickening the Sauce Once the chicken is shredded and returned to the pot, switch back to sauté mode and simmer for a few minutes to reduce and thicken the sauce, if desired.

4. Marinating the Chicken For extra flavor, season the chicken breasts with salt and pepper and optionally let them sit with some cumin and paprika for 15-30 minutes before cooking.

5. Resting for Richness Allow the finished dish to sit for a few minutes before serving. This resting time allows the chicken to absorb more of the sauce flavors, ensuring every bite is rich and satisfying.