Hey, I’m a planner but this still happens to me! It’s 4:30 and I open the fridge to make dinner and *duh* I forgot to take out the chicken to thaw. The ravenous octogenarians (my folks, or maybe for you, it’s your kids; I’ve been there, too…) and are emitting hangry noises, circling like sharks ready for the kill.
Enter the Instant Pot! And Instant Pot Chicken Tinga. Seriously, you can take that bone-in chicken from a frozen block to done in about 15 minutes + the heat up and release. (That heat up and release took about 14 minutes.) Then you’ll need a few more minutes to shred the chicken into the flavorful sauce and dinner is on the table.
And Chicken Tinga is not just any old last-minute chicken dinner that looks (and maybe tastes) like it was tossed together last-minute. Chicken Tinga is a luscious tangle of seriously delish, slightly smoky, slightly spicy, luscious shredded chicken. It’s just about addictive and so very versatile.
And that Chicken Tinga is the base for tacos, hard or soft, tostados, burritos, chimichangas or any other South of the border specialty you’d like to make. Maybe you want to stuff a sweet potato with it, or maybe even a chili rellano like my Chipotle Chicken Stuffed Poblanos with Rajas Sauce. You’ll find a zillion ways to use this Mexican Style Chicken.
I have a great recipe already for Chicken Tinga on my blog, but I’m really loving this adaptation for the Instant Pot. In the spirit of getting dinner on the table in a flash, I’ve really streamlined the prep and cooking – but let that be our little secret, because everyone will think you slaved over this!
Serve this with whatever sides you’d like. We had a little Mexican Rice, a variety of Salsas, including this Mango Salsa and some Pickled Red Onion. Oh, and cheese, of course! Serving this with refried beans, either as a side or as a part of a filling is another great way to stretch the meal.
If you’re budget minded, think about how you serve this. Tacos or tostadas go a lot further than a big ol’ honkin’ burrito, although any way this is served, it’s going to be delish. 🙂
Instant Pot Chicken Tinga
Chicken & Broth:
- abt 2 1/2 pounds bone in, skin on fresh or still frozen chicken breast.
- 1 large onion, peeled & quartered
- 4 cloves garlic
- 1 can Rotel, strained & juices reserved
- 2 to 4 chipotle peppers from a can of chipotle peppers in adobo sauce
- 1 tablespoon olive oil (optional)
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- small pinch cloves
- 1 tablespoon vinegar
- Tortillas for serving
- Cheese of choice
- 1 lime, halved and quartered, Cilantro, Jalapeno, Salsa, Pickled Red Onion as desired for garnish
Strain Rotel and place the juices in a measuring cup. Add enough water to bring to one cup. Place the remaining ingredients, along with the Rotel and the cup of combined juices/water to the Instant Pot.
Seal Instant Pot and using the poultry setting, set for 10 minutes for fresh chicken, 17 minutes for frozen. When the time is up, allow Instant Pot to go to the warm setting and let pressure release naturally.
Check the chicken for doneness. Depending on the size and shape of the chicken, the amount of cooking time may vary. If not completely cooked, bring pressure back up and cook for an additional three to five minutes. Again, allow to go to the warm setting and let the pressure release naturally.
Remove chicken from pot and allow to rest. Strain the juices, reserving the juice and solids. Add the remainder of the solids to a blender along with about a cup of the juices, or enough to get the blender going. Save the remainder of the juices in case the dish needs to be moistened a bit.)
Place the blended juices back into the Instant Pot on saute (or in a Dutch oven on the stove) and heat until the sauce is reduced and thickened to about the consistency of a spaghetti sauce. In the meantime, shred the chicken. Turn off the sauce, combine with the chicken.
When a spoon is through the chicken mixture, it should be dry enough that it leaves a trail that doesn’t fill in immediately. If necessary, moisten a bit with the reserved juices or if too moist, simmer gently for a few minutes.
Taste for seasoning and add more of the Chipotle, vinegar, salt and/or spices if desired.
Note: You’ll likely end up with about a cup and a half of juices left over. These make a great base, along with chicken broth, for Tortilla Soup.
I’ll be posting this recipe at Fiesta Friday. If you’re a food blogger, join in – Angie has a great group of bloggers joining her every week. If you’re just visiting, click on the link and see all the best of the Fiesta Friday food bloggers this week!