Instant Pot Chicken Tinga

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. 1

   Warm 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. 2

   Add the chipotles in adobo sauce, and cook for another minute.

3. 3

   Add the tomatoes and water, and bring to a simmer.

4. 4

   Add the chicken and season with a pinch of salt. Stir.

5. 5

   Cover 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. 6

   When 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. 7

   Remove the chicken from the Instant Pot, and shred it with two forks. Return the shredded chicken to the Instant Pot, and stir.

8. 8

   Add 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.