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Instant Pot® Chicken Tinga
Instant Pot® Chicken Tinga
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Prep Time:
5 minutes
Cook Time:
27 minutes
Total Time:
52 minutes
Quick and easy Instant Pot Chicken Tinga: Spicy tomato sauce infused shredded chicken, served on crispy tostada shells.
Ingredients:
  • 1 tablespoon olive oil
  • 1 large onion, sliced into petals
  • 3 pounds skinless, boneless chicken breast halves
  • 1 teaspoon dried Mexican oregano
  • 6 canned chipotle chile peppers in adobo sauce, finely chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon salt
  • 6 tostada shells
Instructions:
  • Heat olive oil in a multi-functional pressure cooker (like Instant Pot®) using the Saute function. Saute onions until softened, approximately 2 minutes. Turn off Saute function, then add chicken, oregano, chipotle peppers, tomatoes, and salt.
  • Choose high pressure as per the manufacturer's guidelines and program the timer for 15 minutes. Give it 10 minutes for the pressure to build up.
  • Follow the manufacturer's instructions for a natural pressure release for 10 minutes, then unlock and remove the lid.
  • Place the cooked chicken on a cutting board to cool for 10 minutes. Once cooled, shred the chicken and add it back to the pot. Mix well to combine. Use a slotted spoon to place the chicken tinga on tostadas and serve promptly.

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