Instant Pot Chicken Tinga Tostadas Recipes

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Stem and seed chile peppers. Place peppers in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving 1/2 cup soaking water.
• Rub tomatoes with 1 teaspoon oil and place in a baking dish.
• Broil tomatoes in the preheated oven until they are starting to split and sizzle, 5 to 7 minutes. Remove from the oven.
• Place chile peppers, reserved soaking water, tomatoes, roasted red pepper, 1/2 of the onion, whole garlic cloves, oregano, and cumin in a blender. Blend on medium or high speed until very smooth.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add remaining 3 teaspoons oil, and select Saute function. Add remaining onion and saute until tender and starting to turn brown, 2 to 3 minutes. Add minced garlic and saute for 1 minute. Pour in blended sauce. Add chicken, ensuring it is covered by the sauce. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 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.
• Select Saute function. Shred chicken and cook until sauce is thick and combined with meat, about 10 minutes. Season with salt and pepper.
• Serve on tostada shells.

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.

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.