Instant Pot Chicken Tinga Tostadas are made with smoky, spicy and flavorful shredded chicken. What gives this recipe its flavor are the onions, garlic, tomatoes and chipotle peppers. The Instant Pot sure cuts the cooking time and makes it super easy and quick!

I’m usually not one for foods that are too spicy, but I make an exception for these delicious Instant Pot Chicken Tinga Tostadas! SO good!

I love Mexican/Spanish or any other Latin cuisine as a rule. Sign me up for ALL of the tacos, nachos, guacamole, enchiladas and tostadas! But have you ever tried tinga?

Basically, tinga can be chicken, beef or pork that is stewed, (or in this case, pressure-cooked) with onions, garlic, tomatoes, parsley and chipotle peppers. You can serve it on tostadas like I have here, or you can make burritos, tacos, nachos, etc.

I like to top my tinga with sour cream, cilantro, avocados and cojita cheese. Nothing better! Here’s what you will need to make this recipe:

Ingredients

• 1 tbsp olive oil
• 3 boneless, skinless chicken breasts, about 2 lbs (908g)
• 4 garlic cloves, chopped
• 1 medium yellow onion, about 1 cup (52g), chopped
• 1/2 tsp salt
• 1 tsp cumin
• 4 Roma tomatoes, about 1 cup (180g), chopped
• 3 tbsp fresh parsley, chopped
• 1 cup (225g) chicken broth
• 1 (7-oz) can of chipotle peppers in adobo sauce, chopped. Reserve the sauce and set aside. (If you like your tinga extra spicy, feel free to use an extra half or whole can of chipotle peppers.)
• 10 corn tostadas

For the toppings

I like to use sour cream, chopped cilantro, sliced avocados and crumbled Cojita cheese.

Instructions

• Heat olive oil on the saute setting on your Instant Pot.
• Add onions and garlic and saute until browned.
• Add the chicken broth and deglaze the bottom of the pot.
• Add chicken breasts to the pot.
• Add salt and cumin to the top of the chicken breasts.
• Add chipotle peppers, the adobo sauce, tomatoes and parsley to the top of the chicken.
• Cover and turn the lid valve to sealing.
• Pressure cook on high pressure for 10 minutes.
• Once the Instant Pot beeps and the cook time is over, let it natural release for 10 minutes. Then release the remaining pressure by turning the venting knob to the venting position. (I usually use the handle of a wooden spoon to do that.)
• Carefully open the lid and transfer the chicken to a cutting board or mat.
• Shred the chicken with two forks and return the shredded chicken to the pot with the liquid. (I don’t usually add much liquid to the tostada when I put them together. I keep the liquid mainly for flavor and to keep the chicken moist. You don’t want a soggy tostada.)
• Season with more salt to your taste.
• Serve tinga on corn tostadas with toppings of your choice.
• Enjoy!

Feel free to make these tostadas your own by adding your own favorite toppings. Some other ideas are chopped raw onions, chopped fresh tomatoes, or a different cheese of your choice. I hope you LOVE them!!

Sweet regards,

Michele

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