Instant Pot Chicken Tinga

Simple, saucy, and full of flavour, these Instant Pot Chicken Tinga are going to knock your socks off! Plus, see how I meal prep this chicken tinga for the week.

📝 Ingredients

• 1 cup fire roasted canned tomatoes
• 1 sweet vidalia onion (chopped roughly or quartered)
• 4-5 cloves garlic
• 2 tomatillos (chopped roughly or quartered)
• 2-3 chipotle peppers in adobo sauce
• 2 tsp oregano
• 2 tbsp olive oil
• 3 chicken breasts
• 1/3 cup chicken stock

👨‍🍳 Instructions

1. 1In a food processor or blender, blend together the fire roasted tomatoes, onion, garlic cloves, tomatillos, chipotle peppers, and oregano.
2. 2In the Instant Pot, add in some olive oil to coat the bottom of the liner, place your chicken breasts inside, pour the blended mixture on top, and add in the chicken broth/stock.
3. 3Set the Instant Pot on high pressure for 10 minutes then natural pressure release for 5 minutes before quick releasing.
4. 4Remove the chicken to shred. At the same time, I poured some of the sauce back in the food processor to smooth it out a little more. Skip this step if you like your sauce a little more chunky.
5. 5Once the chicken is shredded, add it back into the sauce to coat. Serve with your choice of side or as taco meat! Top off with a squeeze of lime juice if desired.