Instant Pot Chicken Tinga

Yield Yes

Taco time!

ingredient amount procedure
Chicken thigh 2-3 lbs
Sear chicken and set aside
Onion, chopped 1
Fire roasted tomatoes 14 oz
Brown onions and deglaze with tomatoes
Garlic, smashed 3
Kosher salt 3 tsp
Chipotle peppers in adobo 4
Ground cumin 1 tsp
Mexican oregano 1 tsp
Chili powder 2 tsp
Smoked paprika 1 tsp
Bay leaves 2
Pressure cook high for 15 minutes
Natural pressure release for 10 minutes Check doneness and cool chicken for 10 minutes Remove bay leaf and blend sauce Shred chicken Simmer chicken in sauce on high for 10 minutes
  1. Using the saute function on HIGH, sear the chicken until lightly browned. Set aside.
  2. Brown the onions and deglaze the pot with the canned tomatoes.
  3. Add all ingredients to the pot, cooking on HIGH pressure for 15 minutes.
  4. Let the pressure release naturally for 10 minutes.
  5. Confirm that the chicken is cooked by ensuring that it can no longer support its own weight when lifted by the edge. Place the chicken on a large plate to cool for 10 minutes.
  6. Remove the bay leaves and blend the sauce until smooth using an immersion blender.
  7. Roughly shred the chicken by hand.
  8. Add the chicken back into the sauce and cook on high for 10 minutes.
Eat it