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Instant Pot Shredded Chicken Tinga

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PREP TIME
5 min
COOKING TIME
27 min
TOTAL TIME
52 min
SERVINGS
6 servings
Dinner Mexican
Instant Pot Shredded Chicken Tinga
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
1
Activate the pressure cooker by turning it on and selecting its Saute mode. Next, add a generous amount of olive oil to the pot along with sliced onions. Allow these ingredients to cook until they have reached a tender state, approximately 2 minutes. Switch off the Saute function and proceed with adding chicken breast, dried oregano, chipotle peppers in adobo sauce, crushed tomatoes, and a pinch of salt to the pot.
2
Follow the manufacturer's guidelines for setting high pressure and set the timer according to your specifications, in this case 15 minutes. Allow an additional 10 minutes for the pressure to rise naturally.
3
Release the pressure using the natural-release method as instructed by your pressure cooker's manual, which should take around 10 minutes. Remove the lid and unlock it to access the contents.
4
Transfer the cooked chicken to a cutting board to rest for 10 minutes, allowing it to cool down. Then shred the chicken into bite-sized pieces and return them to the pot. Combine everything thoroughly.
5
Spoon the shredded chicken mixture onto toasted tostadas using a slotted spoon, and serve them immediately.