Instant Pot Chicken Tinga Recipes

INSTANT POT® CHICKEN TINGA TOSTADAS

This chicken tinga is the the richest, most flavorful recipe I've had outside a taqueria! Use the Instant Pot's® Saute setting if you have it. Make sure you simmer this down at the end until it is thick and meaty!

Provided by Jordan VanDijk

Time 1h15m

Yield 4

Number Of Ingredients 12

Instant Pot® Chicken Tinga Tostadas image

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.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 20.2 g, Cholesterol 54.7 mg, Fat 10.4 g, Fiber 4.2 g, Protein 24 g, SaturatedFat 1.9 g, Sodium 182.3 mg, Sugar 4.3 g

Ingredients

2 peppers dried ancho chile peppers
2 large tomatoes, cored
4 teaspoons olive oil, divided
1 medium roasted red pepper
1 medium onion, finely chopped, divided
4 cloves garlic, whole
1 teaspoon dried oregano
½ teaspoon ground cumin
2 cloves garlic, minced
3 (5 ounce) skinless, boneless chicken breast halves
salt and ground black pepper to taste
4 each crispy tostada shells

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

Instant Pot® Chicken Tinga Tostadas image

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

Ingredients

1 tablespoon butter
1 onion, halved and sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6.5 ounce) can tomato sauce
1 (7 ounce) can chipotle peppers in adobo sauce
2 pounds boneless, skinless chicken breasts, cubed
1 tablespoon chili powder
½ teaspoon ground cumin
1 pinch salt
1 (12 ounce) package tostada shells