Delicious Chicken Tinga Tacos for Quick Weeknight Dinners
These Chicken Tinga Tacos are a quick and flavorful option for weeknight dinners, featuring tender shredded chicken in a smoky, spicy sauce.
Equipment
- Instant Pot
- blender
- cutting board
- forks
Ingredients
- 2 tablespoons olive oil
- Salt and pepper
- 1.5 lb boneless skinless chicken breast approximately three 6-8 ounce breasts
- 1 medium yellow onion halved and sliced
- 4 cloves garlic minced
- 1 14 ounce can fire roasted tomatoes undrained
- 2 chipotle peppers in adobo sauce
- ½ teaspoon salt
- ½ teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- 1 teaspoon smoked paprika
- ⅓ cup chicken broth
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil, then season the chicken with salt and pepper.
- Sauté the sliced onion for 2-3 minutes until softened, then add minced garlic and cook for an additional minute.
- Stir in tomatoes, chipotle peppers, oregano, coriander, cumin, smoked paprika, and chicken broth, then add the chicken breast.
- Close the lid, set the vent to sealing, and cook on high pressure for 8 minutes.
- Use a wooden spoon to switch the valve to venting for a quick release of steam.
- Transfer the chicken to a cutting board and shred it using two forks.
- Blend the sauce until smooth, then return it to the pot and mix in the shredded chicken.
- Serve warm in tacos, over rice, or as nachos.
Notes
For a milder version, use only 1 chipotle pepper and opt for diced tomatoes instead of fire roasted. Chicken thighs can be substituted; keep the cook time the same for boneless thighs, but increase to 10 minutes for bone-in thighs.