Pressure Cooker Chicken Tinga
Smoky chipotle-tomato shredded chicken made fast in the pressure cooker, perfect for tacos, tostadas, or rice bowls.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 peppers chipotle peppers in adobo sauce (canned), minced
- 2 tbsp adobo sauce (from chipotle can)
- 14 oz crushed tomatoes (canned)
- 1 medium white onion, thinly sliced
- 4 cloves garlic cloves, minced
- 1/2 cup low-sodium chicken broth
- 1/2 tsp dried Mexican oregano (or Italian oregano)
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 2 tsp olive oil
Instructions
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1
Set the pressure cooker to Saute mode. Add 2 tsp olive oil and cook 1 medium thinly sliced white onion for 3-4 minutes until softened. Add 4 cloves minced garlic cloves and cook 1 minute more.
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2
Add 2 peppers minced chipotle peppers in adobo sauce (canned), 2 tbsp adobo sauce (from chipotle can), 14 oz crushed tomatoes (canned), 1/2 cup low-sodium chicken broth, 1/2 tsp dried Mexican oregano (or Italian oregano), 1/2 tsp ground cumin, and 1 tsp kosher salt. Stir to combine.
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3
Nestle 2 lbs boneless skinless chicken breasts into the sauce, making sure it is submerged. Cancel Saute mode, seal the lid, and cook on High Pressure for 12 minutes.
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4
Allow a natural pressure release for 5 minutes, then carefully perform a quick release of any remaining pressure.
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5
Remove chicken and shred with two forks. Return the shredded chicken to the pot and stir into the sauce. Check that chicken has reached an internal temperature of 165 degrees F (74 degrees C) before serving.
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6
Taste and adjust seasoning. Serve in tacos, tostadas, or over rice.