Instant Pot Chicken Tinga Recipes
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 TOSTADAS
This chicken tinga is a weeknight-worthy meal because of how fast it is to make. Serve on top of tostadas with toppings of your choice like cotija cheese, onions, cilantro, avocado, etc.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 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. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.
Nutrition Facts : Calories 762.6 calories, Carbohydrate 69.1 g, Cholesterol 136.8 mg, Fat 28.2 g, Fiber 7.4 g, Protein 55 g, SaturatedFat 7.4 g, Sodium 1175.8 mg, Sugar 6.9 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
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
THE BEST CHICKEN TINGA TACOS
Chicken Tinga Tacos - the only chicken tinga tacos recipe you will ever need! Spicy, saucy, simple, and so fresh. Recipe is posted with permission from The Minimalist Kitchen (affiliate link) cookbook (although I've taken the liberty of adding "The Best" as a necessary recipe title prefix).
Provided by Lindsay
Categories Dinner
Time 20m
Number Of Ingredients 16
Steps:
- Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
- Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
- Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
- Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.
Nutrition Facts : Calories 216 calories, Sugar 1.5 g, Sodium 176.8 mg, Fat 8.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3.8 g, Protein 19.6 g, Cholesterol 57.9 mg
More about "instant pot chicken tinga recipes"
INSTANT POT CHICKEN TINGA RECIPE | LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
5/5 (6)Total Time 55 minsCategory Main CourseCalories 251 per serving
- Press on SAUTE - NORMAL on the Instant Pot, add heat olive oil. Add the sliced onions and sauté until deep brown and caramelized (5-6 minutes). Add the garlic, and cook for 30 seconds. Remove the onions and garlic from the pot, and deglaze with water or stock and scrape off any bits stuck to the bottom of the pot. Switch off the SAUTE setting.
- Add the onion and garlic to a blender or food processor, followed by diced tomatoes, chiles in adobo, oregano, cumin, cinnamon, and chicken stock. Blend for 30 seconds or until the sauce is smooth.
- Add the chicken to the Instant Pot, pour the sauce over the chicken, and throw in the bay leaves. Mix so that the sauce covers the chicken well.
CHICKEN TINGA TACOS | INSTANT POT | SPICE CRAVINGS
From spicecravings.com
4.9/5 (7)Calories 361 per servingCategory Main Course
- Select Saute mode and let the pot heat for about 30 seconds. Add chopped onions and saute for 3 minutes, until they soften.
- To serve in tacos, warm or lightly toast the corn tortillas directly over a gas burner on the stove, in a nonstick skillet or in the oven. Serve about ½ cup of chicken tinga with sauce on each taco and top with chopped onion, cilantro and a squeeze of lime.
INSTANT POT CHICKEN TINGA TACOS - MINISTRY OF CURRY
From ministryofcurry.com
4.8/5 (65)Calories 471 per servingCategory Entree
- Puree quartered tomato, garlic, and half a can of chipotle peppers with adobo sauce and set aside.
- Turn the Instant Pot to Saute mode and heat oil. Add sliced onions and cook for a minute with a glass lid on. Add diced tomatoes, chicken breasts, broth, and salt. Pour the pureed sauce over the chicken breasts. Pressure Cook for 8 minutes.
- Allow 10 minutes of natural pressure release. Open the Instant Pot, take the chicken out, and shred it using two forks. Put the shredded chicken back in the pot and turn the Instant Pot to Saute mode. Cook for 5 mins or until the sauce thickens to the desired consistency. Adjust salt and add cayenne pepper to taste.
- To serve: Cook the corn tortilla directly over medium flame until it gets a few charred marks. Serve with cabbage, red onions, cilantro, avocado, cheese, and a squeeze of fresh lime.
INSTANT POT CHICKEN TINGA - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (19)Total Time 20 minsCategory Main CourseCalories 221 per serving
- Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Toss in onion and garlic. Saute for 3-4 minutes, or until fragrant. Select cancel. Transfer the onion and garlic mixture to a high powered blender or food processor. Clean the bottom of the pot (this will help to prevent a burn message when you bring the chicken to pressure).
- Now add the diced tomatoes, chipotle peppers, adobo sauce, ground cumin, salt, and chicken broth to the onion/garlic in the blender. Pulse until smooth.
- Pour the sauce into the Instant Pot. Add the chicken, and secure the lid. Select manual (or high pressure) and cook on high pressure for 9 minutes. Use a quick release.
- Once steam has been completely removed, remove the lid and take out the chicken. Dice or shred using a fork and knife. Return the chicken back to the pot. At this point you can select cancel, and let the sauce cool and thicken. Or serve immediately.
EASY, INSTANT POT CHICKEN TINGA | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (7)Total Time 30 minsCategory Chicken
- Warm up your Instant Pot by turning the sauté setting on. Once warm, add the 2 tablespoons olive oil. Add the sliced onion. Season with a pinch of salt and stir. Sauté for 5 to 7 minutes or util the onion begins to soften.
INSTANT POT MEXICAN CHICKEN TINGA RECIPE | DIETHOOD
From diethood.com
5/5 (8)Total Time 40 minsCategory DinnerCalories 201 per serving
- Select the “Saute” button on the Instant Pot. Add the oil and heat it up until shimmering. To the instant pot, add the onion and cook, stirring occasionally, until softened, about 2 minutes.
- Stir in the tomato purée, chipotle peppers, adobo sauce, and chicken broth; bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- Turn off saute. Season chicken breasts with salt and fresh ground black pepper. Add chicken breasts to the Instant Pot.
CHICKEN TINGA MADE IN THE INSTANT POT ~ FROM ZENBELLY
From zenbelly.com
Reviews 4Servings 4Cuisine MexicanCategory Main Course
- In the insert of your Instant Pot, combine the diced tomatoes, chipotle pepper and sauce, garlic cloves, cumin, coriander, onion powder, and salt. Stir to combine. Add the chicken and coat with the sauce.
- Lock on the lid and turn the valve to sealing. Set the Instant Pot to high pressure for 12 minutes.
- Once the time is up, turn the valve to venting and allow the pressure to release and the lid to unlock before removing it.
INSTANT POT CHICKEN TINGA TACOS - 365 DAYS OF SLOW COOKING ...
From 365daysofcrockpot.com
5/5 (5)Total Time 45 minsCategory ChickenCalories 169 per serving
- Add chicken broth to the Instant Pot. Add in the chicken. Dump the onion, garlic, tomatoes, oregano, cumin, salt and chili peppers on top of the chicken.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 18 minutes for frozen chicken or 15 minutes for thawed chicken. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Use a stick blender to blend the juices in the Instant Pot until smooth. Turn the Instant Pot to the saute setting. Make a cornstarch slurry by stirring 3 Tbsp of cornstarch with 3 Tbsp of cold water until smooth. Add the slurry into the pot. The sauce will thicken in a couple of minutes.
INSTANT POT OR SLOW COOKER CHICKEN TINGA (MEXICAN SHREDDED ...
From 100daysofrealfood.com
4/5 (1)Total Time 25 minsCategory DinnerCalories 879 per serving
- In a blender, combine the onion, garlic, tomato puree, stock, salt, oregano, cumin, allspice, and vinegar. Blend until smooth.
- Warm the oil in the Instant Pot. Add the mixture from the blender as well as the bay leaf and dried chipotle. Bring to a simmer and turn the machine off (usually this button says something like "keep warm/cancel").
- Place the chicken pieces in the sauce and cover with the lid, locking it into place. Set the valve to “sealing” and the machine to “manual” for 9 minutes. When the machine has finished cooking, you can opt for a quick release (turn valve to “venting”), and be careful of the steam that will come out of the valve.)
CHICKEN TINGA | TINGA DE POLLO RECIPE - TWOSLEEVERS
From twosleevers.com
4.7/5 (16)Total Time 45 minsCategory Main CoursesCalories 171 per serving
- 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. You're going to let these char, so do not move these for a while.
- Once the thinner slices start to look a little burned, flip the vegetables. The bottom of your pot will have large black spots where the vegetables have burned, but this is a good thing.
- Once the vegetables seemed well charred, add in the tomatoes and broth and deglaze the pan, scraping up all the lovely brown bits.
INSTANT POT CHICKEN TINGA - TESSA THE DOMESTIC DIVA
From tessadomesticdiva.com
4.8/5 (10)Total Time 42 minsCategory Main CourseCalories 218 per serving
- Once it says 'hot,' salt and pepper your thighs, then place in a single layer in the pot insert to brown, do not overcrowd. Leave alone for 3-5 minutes to really crisp up and brown the sides, then flip and brown the other.
- When thighs are done browning, place the remaining thighs right in over the top (could elect to brown all thighs in a few batches, but I just wanted to develop the flavor a bit and bypassed browning all of them). and pour the pureed sauce over the top.
EASY CHICKEN TINGA IN THE INSTANT POT - HEALTHY RECIPES
From enjoycleaneating.com
Reviews 18Calories 188 per servingCategory ALL RECIPES
- Turn the pressure cooker on to the Sauté setting. Add the olive oil when hot (when reading HOT) add onion, garlic, cumin, and oregano, cook for 2 minutes. Add chicken broth and deglaze.
- Add the chicken breast, the tomato chipotle peppers puree along with the 1 tablespoons of adobo sauce. Place the lid on the pot and lock it in place. Turn the steam release knob to the Sealing position.( I do have an ultra if you have an ultra or newest models, DON'T press the release knob).
INSTANT POT CHICKEN TINGA (FOR CHICKEN TACOS & TOSTADAS ...
From flavormosaic.com
5/5 (2)Calories 271 per servingCategory Main Dishes
- Next, place about 2 pounds of boneless, skinless chicken breasts (or chicken thighs) in the inner liner pan of the Instant Pot. Try to place the chicken breasts in one layer in the Instant Pot.
- Pour 1-1/2 cups of chipotle sauce or chipotle salsa on top of the chicken. Add one teaspoon cumin. Add one teaspoon Mexican oregano. (You can substitute regular oregano or Italian Seasoning.)
- Close the lid, and move the venting knob on top of the Instant Pot to the sealing position. Press PRESSURE COOK (or MANUAL on some models) and adjust the time to 10 minutes. NOTE: It will take the Instant Pot about 5 or 10 minutes to come up to pressure before it starts to pressure cook for 10 minutes. During this time the display will show "On." After the Instant Pot has come up to pressure, it will start to pressure cook and will display the amount of time left to pressure cook.
CHICKEN TINGA INSTANT POT - CILANTRO PARSLEY
From cilantroparsley.com
Cuisine MexicanTotal Time 25 minsCategory DinnerCalories 138 per serving
INSTANT POT CHICKEN TINGA - CARMY - EASY HEALTHY-ISH RECIPES
From carmyy.com
Category Main CourseCalories 316 per serving
INSTANT POT CHICKEN TINGA - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
Cuisine MexicanCategory Main MealsServings 4Total Time 25 mins
CHICKEN TINGA - INSTANT POT - COOK WHAT YOU LOVE
From cookwhatyoulove.com
Cuisine Mexican, Tex-MexCategory Main CourseAuthor Chef JennCalories 179 per serving
INSTANT POT CHICKEN TACOS {BEST EVER} | RECIPE CART
From getrecipecart.com
TINGA DE POLLO RECIPE INSTANT POT - SOL-LEGAS.ORG
From cls1.isoubt.com
INSTANT POT CHICKEN TINGA RECIPES
From tfrecipes.com
6 CHICKEN TINGA RECIPES TO MAKE AT HOME | ALLRECIPES
From mackerel.coco.dvrdns.org
CHICKEN TINGA RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love