Instant Pot Chicken Tinga – think of tender, juicy shreds of chicken, spiced and sauced up with a smoky kick with a beautiful depth of flavor. That flavor’s boosted with the inexplicable flavor of Ro-Tel, accented by notes of smoky chipotle. And it’s ready to be made into just about any of your favorite Mexican treats.
This comes to the table on your terms and your timing.- you and your tastebuds are gonna fall head over heels for this one! It’s a flavor bomb made in a fraction of the time as a stovetop version and best of all it’s made from fresh or frozen chicken.
Instant Pot Chicken Tinga
About Instant Pot Chicken Tinga:
Have you been here? I have and I’m a planner! It’s 4:30 and I open the fridge and *duh* I forgot to take out the chicken to thaw. The ravenous octogenarians (my 80 sumpin’ folks, or maybe for you, it’s your kids? Been there, too!) are emitting hangry noises, circling like sharks ready for the kill.
That’s when you need Instant Pot Chicken Tinga, Mexican Style Shredded Chicken. And if you’re wondering if this is any old last-minute toss-it-in-the-pot chicken dinner that looks (and maybe tastes) like it, it’s not, even though it’s almost that easy. This is a luscious tangle of seriously delish, slightly smoky, slightly spicy, shredded chicken. It’s just about addictive and so very versatile.
Instant Pot Chicken Tinga, Mexican Style Shredded Chicken
What to Make with Your Shredded Chicken:
You’ll find a zillion ways to use this Mexican-style chicken, and this recipe makes a generous amount. It’s a building block for all the usual suspects and freezes well so it’s great for meal prep. Traditionally this Pueblan specialty is served on tostadas spread with crema, topped with queso fresco, fresh cabbage, and radish, but don’t stop there!
It’s also a fabulous filling for hard or soft tacos, burritos or bowls, quesadillas, chimichangas, or just about any other Southwestern or south-of-the-border specialty you’d like to make.
Or maybe you’ll want to stuff a sweet potato with your Chicken Tinga? Or maybe get a little fancier, and stuff a Chili Relleno? Check out my Chipotle Chicken Stuffed Poblanos with Rajas Sauce.
Chipotle Chicken Stuffed Poblanos with Creamy Rajas Sauce
Serving:
One of the best ways to serve any dinner and keep in budget is to serve a couple of reasonable sides. That’s never a problem when serving Mexican; the staples of rice and beans are not only delicious but also some of the cheapest sides.
While I love making rice in the Instant Pot, it’s gonna be tied up. Try this Restaurant-style Mexican Rice made on the stovetop. You’ll need a blender for that recipe but you’ll have it out anyway for this Tinga.
Make it easy on yourself and start with refried beans in a can. Doctor them up with this recipe for Canned Refried Beans, Restaurant Style.
Don’t forget a Salsa or two store-bought or homemade (see my Appetizers menu) and don’t discount what Pickled Red Onions do for the Instant Pot Chicken Tinga! It’s a little magical!
Special Ingredients:
Chipotle and Ro-Tel can be found in the Mexican or International Aisle of well-stocked groceries and Mexican/Latino markets.
- Chipotle Chiles in Adobo Sauce: These are smoked jalapenos, canned in a tangy, smoky sauce. If you’re spice-sensitive, start with two; if not, try three or four. There’s no real substitution.
- Ro-Tel Tomatoes: Canned, diced tomatoes and green chiles, with an acidic kick. Sub in basic diced tomatoes and diced green chile (it comes in small cans.) When substituting strain both items and top off with water if needed to make one cup of liquid.
Chipotle Peppers in Adobo
Making Instant Pot Chicken Tinga:
In the spirit of getting dinner on the table in a flash, I’ve streamlined the ingredients, prep, and cooking. Let that be our little secret and let everyone think you’ve slaved!
The recipe has an oddity. The Ro-Tel needs to be strained. The reasons:
- You’ll need one cup of liquid in IP. Too much and the flavor is watered down; too little and the recipe won’t work properly. Ro-Tel has about 1/3 cup of liquid and that will be combined with water to make a cup of liquid to go in the bottom of the pot.
- Tomatoes on the bottom of an Instant Pot can be problematic; they tend to dissolve. They tend to burn, giving the dreaded “burn notice.” After straining, the tomato portion of the Ro-Tel is placed safely on top of the chicken.
After the Ro-Tel is taken care of, the prep is just dump and go! Once the chicken is cooked, the chicken is removed to rest and be shredded. The solids are strained and placed in a blender along with 2 cups of the liquid from the IP. Blend, and then place back in the IP, reduce, and then add the shredded chicken to heat through.
Storing and Reheating:
This recipe is generous and chicken tinga keeps in the fridge for four to five days. Reheat, partially covered, in the microwave.
Chicken Tinga works beautifully for meal prep and is a perfect candidate for freezing. Either thaw overnight and heat or heat from frozen.
Originally this dish is from the state of Puebla, Mexico
Saving Money on Instant Pot Chicken Tinga:
This dish is perfect for the budget-conscious cook, and here’s how to save on the key ingredients:
Chicken Parts:
- In order of pricing, on sale boneless, skinless thighs are the best value, boneless, skinless breast, next. Sale-priced Bone-In breasts are a better value than Bone-In thighs. Bones can be used for stock, but aren’t “free.”
- At the grocery, chicken drops to a low about once a quarter. Take advantage, stock up, and freeze in portions your family will use.
- As a general rule, rock-bottom grocery store sale prices are better than those at discount stores like Aldi and Lidl or your buyer’s clubs but the discount stores have frequent sales, too.
Chipotle Chiles:
- Mexican markets have great pricing. Sales at the grocery are often unadvertised, but chipotles are usually on sale around Cinco de Mayo; stock up. Aldi has a store brand; Lidl doesn’t.
- A can has six or seven chiles depending on size. Freeze the rest in a Ziploc (push them to the bottom and roll them into a tube.) Once frozen it’s simple to break off one or two. Bonus: frozen are easier to chop.
Ro-Tel Tomatoes:
- Save by buying store brands or taking advantage of sales. Both Aldi and Lidl carry a version, as do many Mexican/Latino markets.
- Sub in diced tomatoes with a small can (or partial) of green chili.
Instant Pot Chicken Tinga with Pickled Red Onion
Instant Pot Chicken Tinga, Mexican Style Shredded Chicken
- Prep Time: 5 minutes
- Total Time: 45 minutes
- Yield: varies - 5 to 6 cups of shredded chicken
- Category: Main Dish Poultry
- Cuisine: Mexican or Southwestern
Ingredients
Chicken & Sauce:
This recipe can be made with fresh or frozen bone-in chicken breast with or without skin or fresh or frozen boneless chicken breast. If using frozen, the key factor is that it will need to be able to be separated if all frozen together, so it will fit in the pot. If using skin on, the skin will be discarded, either before or after cooking, your choice. The timing and method will vary slightly depending on the type of chicken used.
- abt 2 1/2 pounds bone-in chicken, fresh or frozen or about the same amount (or slightly less) boneless, either fresh or frozen
- 1 can Rotel, strained. Reserve both the juices and tomato mixture; both are used, but at different times in the recipe
- about 2/3 cup water
- 1 tablespoon olive oil (optional)
- 1 teaspoon salt
- 1 teaspoon marjoram (may substitute Mexican or standard oregano)
- 1/2 teaspoon ground pepper
- small pinch cloves
- 4 cloves garlic
- 2 to 4 chipotle peppers from a can of chipotle peppers in adobo sauce
- 1 tablespoon vinegar
- 1 large onion, peeled & quartered
For Serving:
- Tortillas or Tostadas
- Cheese of choice, queso fresco recommended
- 1 lime, halved and quartered
- Recommended garnish: sour cream or crema, pickled red onions, radishes, cabbage, salsa or other items of your choice
Instructions
Strain Rotel and place the juices in a measuring cup. There should be about 1/3 of a cup. Add enough water to bring it up to the one-cup mark on the measuring cup. Add to the Instant Pot. Place the chicken in the pot: If bone-in add directly on top of the liquid. If boneless, place it on the wire rack that came with the Instant Pot.
Sprinkle the chicken with the oil if using skinless breasts (it helps the herbs stick and helps keep the chicken moist.) Sprinkle with salt, marjoram, and pepper. Add the small pinch of cloves. Place the garlic, reserved Rotel tomatoes, and chipotle peppers on top of the chicken. Sprinkle vinegar over the tomatoes. Tuck the onions where they’ll fit.
Seal the Instant Pot and using the Poultry setting or Pressure setting on high, set as directed.
- For frozen chicken, bone-in, set for 17 minutes.
- For frozen chicken, boneless, set for 16 minutes.
- For fresh chicken, bone-in, set for 10 minutes.
- For fresh chicken, boneless, set for 11 minutes.
When finished, allow to naturally release for 10 minutes before releasing any remaining pressure. Check chicken for doneness. Cooking time might vary depending on the size of the individual breasts and the shape of the chicken. If it needs more time, replace the lid, seal, and bring back to pressure for another minute or two.
Remove chicken from pot, allowing the tomato mixture, herbs, etc., to fall (they may need to be nudged off) back into the liquid. Set chicken aside to rest until cool enough to handle.
In the meantime, strain the juices from the solids in the pot. (Set pot aside, no need to wash.) Place the solids into the blender with about two cups of the juices. (Save the remainder of the juices in case the final dish needs to be moistened.) Process the blender until the mixture is broken down; it doesn’t need to be completely smooth.
Add the blender mixture back to the instant pot, turn on the saute function, and cook, stirring often, until the mixture is about the consistency of spaghetti sauce; when a spoon is run through, the trail left behind should not fill in immediately.
While the sauce simmers, if using chicken with bones or skin, remove the meat. If not, proceed: Shred the chicken by hand or with a mixer, into small shreds combined with smallish bite-sized pieces. Add to the Instant Pot, gently mix in with the sauce, and allow to simmer for a minute or two to heat through. The chicken should be moist but not wet. If too dry, moisten with the reserved liquid, or if too wet, simmer for a minute or two longer to thicken. Taste for seasoning and add more salt or vinegar if desired.
Serve as tostadas garnished as suggested, or serve as suggested in the body of the post.
Note: You’ll likely end up with some juices left over. These make a great base, along with a little chicken broth for all kinds of Mexican or Southwestern-leaning soups.
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I’m posting Instant Pot Chicken Tinga at Fiesta Friday. I’m happy to report this recipe was featured on Fiesta Friday!
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