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Pressure Cooker Chicken Tinga

Smoky chipotle-tomato shredded chicken made fast in the pressure cooker, perfect for tacos, tostadas, or rice bowls.

40 minEasyServes 4320 cal/serving

MexicanDinnerPressure CookerHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-FreeCorn-Free

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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 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

  1. 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 minced garlic cloves and cook 1 minute more.

  2. 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.

  3. 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.

  4. 4

    Allow a natural pressure release for 5 minutes, then carefully perform a quick release of any remaining pressure.

  5. 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.

  6. 6

    Taste and adjust seasoning. Serve in tacos, tostadas, or over rice.

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Questions

What is Pressure Cooker Chicken Tinga?

Smoky chipotle-tomato shredded chicken made fast in the pressure cooker, perfect for tacos, tostadas, or rice bowls. This reference files it under Mexican dinner: made in a pressure cooker, rated easy and about 40 minutes start to finish.

How long does Pressure Cooker Chicken Tinga take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 3 (12 minutes): "Cancel Saute mode, seal the lid, and cook on High Pressure for 12 minutes."

What internal temperature should Pressure Cooker Chicken Tinga reach?

For Pressure Cooker Chicken Tinga, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for chipotle in adobo in Pressure Cooker Chicken Tinga?

The entry for Pressure Cooker Chicken Tinga calls for 2 peppers chipotle peppers in adobo sauce (canned), minced. In its place: Use smoked paprika with a pinch of cayenne and a teaspoon of tomato paste per pepper.

Can I use chicken thighs instead of chicken breasts in Pressure Cooker Chicken Tinga?

Yes, and in a long cook they are the better choice: boneless thighs stay juicy where breasts turn stringy. Use the same weight and the same time. As written, the entry for Pressure Cooker Chicken Tinga uses 2 lbs boneless skinless chicken breasts.

Is Pressure Cooker Chicken Tinga spicy?

Moderately. The heat in Pressure Cooker Chicken Tinga comes from 2 peppers chipotle peppers in adobo sauce (canned), minced and 2 tbsp adobo sauce (from chipotle can). For a milder plate, start with half the chipotles and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Pressure Cooker Chicken Tinga gluten-free?

Yes. As written, nothing in the ingredient list for Pressure Cooker Chicken Tinga is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

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