Instant Pot Chicken Tinga

This is a simplified version of this favorite recipe for classic chicken tinga. This is the model Instant Pot I own. If you can't find chipotles in your local grocery store, you can try a Mexican grocery store or order it online: Goya Chipotles in Adobo Sauce If you are making this in the summer or early fall, you can use fresh, chopped tomatoes in place of the canned. Make it ahead: This tastes better by the day, so don't be afraid to make it a day or two in advance. This freezes well. Store in quart containers (or other) in the freezer for up to 3 months.

📝 Ingredients

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• kosher salt
• 1/4 cup chipotles in adobo sauce, see notes above
• 1 cup crushed tomatoes, see notes above
• 1 cup water
• 2 lbs. boneless, skinless chicken thighs or breasts
• 1/2 to 1 cup roughly chopped cilantro

👨‍🍳 Instructions

1. 1Warm up your Instant Pot by turning the sauté setting on. Once warm, add the 2 tablespoons olive oil. Add the sliced onion. Season with a pinch of salt and stir. Sauté for 5 to 7 minutes or util the onion begins to soften.
2. 2Add the chipotles in adobo sauce, and cook for another minute.
3. 3Add the tomatoes and water, and bring to a simmer.
4. 4Add the chicken and season with a pinch of salt. Stir.
5. 5Cover the Instant Pot, and lock it into place. Change the settings to manual, high pressure. Set the time for 10 minutes. Be sure to turn the valve to seal.
6. 6When the 10 minutes are up, turn the valve to release the steam. When the steam has released, turn the lid, and carefully remove it.
7. 7Remove the chicken from the Instant Pot, and shred it with two forks. Return the shredded chicken to the Instant Pot, and stir.
8. 8Add cilantro to taste, and stir. I like to let the mixture hang out for a bit (10 minutes or so) before I season it with salt to taste. Taste. Add salt to taste. Note: This tastes better by the day, so don’t be afraid to make it a day or two in advance.