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Instant Pot Chicken Tinga Tostada topped with avocado, cilantro and cheese

Instant Pot Chicken Tinga

Michele Wendt
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!
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mexican, Spanish
Servings 5 servings
Calories 375 kcal
Equipment
  • 1 Instant Pot/ Electric Pressure Cooker
Ingredients
  
  • 1 tbsp olive oil
  • 2 lbs (908g) boneless, skinless raw chicken breasts (3 chicken breasts)
  • 4 garlic cloves, chopped
  • 1 cup (52g) yellow onion, medium
  • 1/2 tsp salt
  • 1 tsp cumin
  • 4 1 cup (180g) Roma tomatoes
  • 3 tbsp fresh parsley, chopped
  • 1 cup (225g) chicken broth
  • 1 7 oz can of chipotle peppers in adobo sauce 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!
Notes
Calorie content does not include toppings added.
Store leftover tinga covered in the refrigerator for 3-4 days.
Tinga can be frozen for up to 3 months in an airtight freezer bag or container.
Keyword Adobo Sauce, Chicken, Chicken Tinga, Chipotle Peppers, Instant Pot, Mexican Food, Tinga, Tinga Tostadas, Tostadas