Description
Tender chicken simmered in a smoky, spicy sauce, served in warm corn tortillas. A deliciously easy and versatile dish perfect for any occasion.
Ingredients
- 2 lbs chicken thighs
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas
- Optional toppings: avocado, cilantro, lime
Instructions
- In the Instant Pot, add the sliced onion and minced garlic. Sauté until fragrant, about 2-3 minutes.
- Add the chicken thighs, diced tomatoes, chipotle peppers with adobo sauce, cumin, oregano, salt, and pepper. Stir to combine.
- Seal the lid and cook on high pressure for 15 minutes.
- Once done, carefully release the pressure. Remove the chicken and shred it using two forks.
- Serve the succulent chicken tinga in warm corn tortillas, topped with avocado, fresh cilantro, and a squeeze of lime for an extra zest.
Notes
For deeper flavor, consider using bone-in chicken thighs. The dish tastes even better the next day, so make it ahead of time if possible. Adjust the spiciness to your liking with additional chipotle peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican