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These Instant Pot Chicken Tinga Tacos hit the spot for a quick and easy dinner that’s ready in just 20 minutes. This smoky shredded chicken in a spiced tomato sauce is wonderful in tacos – no adobo sauce needed. These can also be made in a slow cooker.
Youll love this recipe because it:
- Takes less than 30 minutes to make.
- Everything gets dumped into the instant pot.
- If you’d like, you can make this in a slow cooker instead.
- Chicken tinga is dairy free and gluten free.
- No need for adobo sauce – just a few spices can recreate that smoky flavor without the additives.
- Awesome for meal prep – it freezes beautifully and can be used in lots of recipes.
Table of Contents
Ingredients
Here are some details on a few of the main ingredients for this chicken tinga recipe.
Boneless, skinless chicken breast: I like to use air chilled chicken for this recipe. You could also use boneless chicken thighs, but they take a little bit longer to cook.
Strained Tomatoes or Tomato Puree – This thick tomato sauce creates a great “stew” for the chicken, which is what chicken tinga is all about. I like to use Pomi brand. Just make sure there’s no added spices to it.
Chicken or Vegetable Broth – I usually have a batch of homemade stock frozen, but my last resort is Trader Joe’s Hearty Vegetable broth. Using broth or stock is so much more flavorful than adding water. You can taste the difference.
Smoked Paprika and Ground Chipotle Chili Powder – both of these spices provide that smoky flavor that you would miss by not using chilis in adobo sauce.
Tortillas – A bad tortilla can break a great taco recipe. I typically get the Central Market flour ones, made in house. However, Tortilla Land has great ones, as do local Mexican restaurants (honestly probably the best place to get them fresh). Corn tortillas are gluten free for those who need it. Siete also makes a good crunchy taco shell.
Cooking Method
- Begin by dumping all the ingredients in your instant pot. Yes, it’s truly that easy. (picture 1)
- Tighten the lid and make sure the pressure release valve is sealed.
- Set to “pressure cook” for 8 minutes. (picture 2)
- Allow for a natural pressure release if you have time, meaning you don’t turn the pressure release knob at the top for about 10-15 minutes.
- Using two forks (you can also use a stand mixer), shred the chicken in the tomato sauce. (picture 3-4)
- Serve warm with tortillas.
Instant Pot vs. Slow Cooker
I absolutely love this as a slow cooker chicken tinga recipe. It takes about 3-4 hours on low (my slow cooker runs pretty hot) and it has such wonderful flavor. However, if you find yourself pressed for time, I highly recommend using the instant pot method.
One thing to note that a lot of food bloggers don’t tell you before you start cooking is that the instant pot isn’t exactly “instant”. It requires some time to build pressure, about 10-15 minutes. And if you do a natural pressure release once the food is done cooking, it means you have to leave the food in another 10-15 minutes after the cooking time. This can add a total of 30 minutes to the cooking times they suggest.
The Instant Pot is great for things like chicken stock, and speeding up shredded chicken and pork recipes that would normally take much longer in the slow cooker. As far as the other everyday recipes you see floating around on Pinterest (like hard boiled eggs), I don’t waste my time unless you need to make a huge batch. Often I find I can make some of those recipes faster if I just stick it in the oven or on the stove. For this recipe though, the instant pot is perfect.
Recipe Tips
- Natural pressure release makes this a little bit easier and less messy, but if you’re pressed for time, be careful opening the pressure release valve. The steam is very hot (I use a kitchen towel to cover it).
- Want the best tortillas? If you have a gas stove or grill, simply heat a flour or corn tortilla over the flame for about 15-30 seconds. Do this carefully – I’ve caught a few on fire and don’t recommend. It gives them a great flavor, softens them with just a touch of crunch in spots. It’s delightful.
- Don’t have a gas stove? Wrap tortillas in a wet cloth or paper towel and microwave in 20 second increments.
More Taco Recipes
For more delicious recipes like these instant pot chicken tinga tacos, check out these posts – a few can be made in the IP.
Beef
Instant Pot Steak Tacos
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Instant Pot Chicken Tinga Tacos
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 shallot, peeled and roughly chopped
- 1 garlic clove, peeled and chopped
- 1/2 teaspoon ground chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon distilled white vinegar
- 1/2 cup tomato puree or “strained tomatoes”
- 1 cup chicken or vegetable broth
- tortillas
- shredded cabbage mix
Instructions
- Place all the ingredients except for tortillas and cabbage mix in an instant pot or crock pot. For the instant pot, seal the top and push the vent to closed. Press "manual" or "pressure cook" and put 8 minutes on the clock. The pot will build pressure before your minute countdown begins.
- Once finished, allowed the pot to release pressure naturally by waiting another 15 minutes. Then turn the vent to open to release any excess steam (watch your hands during this step as the steam will be hot). Shred the chicken in the pot using two forks or a stand mixer.
- If I have extra time I like to reduce the sauce. To do this, remove the instant pot cover, shred your chicken, and press the "saute" button. Everything should come to a simmer. Continue to simmer until the sauce is reduced by half.
- For the slow cooker which I think has a little more flavor), place all the ingredients in your slow cooker and cook on low for 5 hours or high for about 2-2.5 hours. Shred the chicken once finished and add vinegar. Place inside warmed tortillas and top with shredded cabbage and salsa.
Notes
- I like pomi brand of strained tomatoes. Just make sure you’re using one without other spices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published December 27, 2018 and was updated October 2021 to include new recipe tips, process photos, and final photos.
Easy and delicious! We have this on repeat in our house.
These are so delicious and an easy weeknight meal. The whole family enjoys them. I shared the recipe with a friend and she said they were a hit with her family as well.
I can’t believe how amazing these turned out. I feel like a real chef now!
Hi, I’m curious about what Tortilla’s you use, or if you make your own? Most store bought ones I can get (in Australia) are fairly high in salt.
Thanks,
Ross
Hi Ross, So I live in Texas and it’s extremely easy for me to get really good homemade flour ones at multiple grocery stores. Salt is actually ok on this diet unless you are trying to keep it low for meniere’s disease. It looks like this brand would be ok as far as a migraine diet goes.
Hey Alisha, loving your recipes. Do you think this would freeze well if doubled?
Hey Mandy! Yes, it definitely would – I freeze mine all the time and keep it for about 2 months..but it usually gets used before that!
My Chipotle Chili Powder has Silicone Dioxide in it. Is this safe?
Yes, it’s just an anti-caking agent!