🐓Instant pot Mexican Chicken Tinga Recipe2022-02-24
- Yield: 6
- Servings: 6
- Prep Time: 5m
- Cook Time: 27m
- Ready In: 32m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.4 g
Trans Fat2.2 g
Unsaturated Fat1.5 g
Instant pot Mexican chicken tinga recipe. This Mexican chicken tinga recipe is a quick and easy meal that’s perfect for a busy day. Clean up this delicious chicken dish in just 8 minutes!
What are some of the benefits of using an instant pot?
Instant pots are a recent invention that has been revolutionizing the kitchen by making cooking more convenient.
Instant pots are designed to make cooking more convenient and easy. They are not just useful for saving time but also for saving energy and money. These benefits have made instant pots one of the most popular kitchen appliances in recent years.
Instant Pots have a wide range of uses, including:
Why is this dish called Mexican chicken tinga?
The dish is called Mexican chicken tinga because it was created in Mexico and the word tinga means “to fry” in Spanish.
This dish is traditionally made with onion, garlic, oil, tomatoes, chipotle pepper, and cumin. The mixture is then simmered in a saucepan until the ingredients break down and thicken up.
The name could also come from the Spanish word for “stew.”
What are the health benefits of using instant pot Mexican chicken tinga?
Instant pot Mexican chicken tinga is a delicious, healthy dish that can be prepared in just 20 minutes. It’s a must-have for your dinner table.
Mexican Chicken Tinga is a healthy dish that is made up of chicken breasts, onion, garlic, tomato sauce, and spices. It’s easy to prepare and has many health benefits because it contains chicken thighs which are high in protein and low in fat.
Instant Pot Mexican Chicken Tinga Recipe
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- 1 tablespoon olive oil
- 1 large yelow onion, peeled and sliced
- 3 pounds (1.44 kg) boneless and skinless chicken breast halves
- 1 teaspoon dried Mexican oregano
- 6 canned chipotle chile peppers in adobo sauce, finely chopped
- 28 oz (840 ml) can crushed tomatoes
- 1 teaspoon salt
Heat the olive oil in an electric instant pot turned to saute mode. Add onions and cook, stirring occasionally, until softened, for about 2 minutes.
Turn off saute mode. Add chicken, oregano, chipotle peppers, tomatoes, and salt. Stir well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.
Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Using tongs, remove cooked chicken from the cooker and transfer it to a cutting board. Using two forks, shred the chicken and return to the pot. Stir well to combine.
Spoon cooked chicken tinga on tostadas. serve hot.