Instant Pot Chicken Tinga

These chipotle garlic chicken tacos are not to be slept on!

I’m very much a visual person and save recipes based on their pictures. But sometimes I do a little judging of the recipe by its name. I didn’t think Chicken Tinga would be anything like this recipe and I wasn’t sure I wanted to try it. The picture looked so good so I had to look at the recipe to see what was in it. These are just really delicious chipotle garlic chicken tacos. They are easy and we are definitely going to be having them often. I personally love red onions with avocado, cilantro, and cotija cheese on tacos, so I could eat SO many of these. And, of course, love making a recipe in my Instant Pot :)

What You Need:

For the Sauce:

• 2 chipotle peppers in adobo

• 1 small onion, quartered

• 3 cloves smashed garlic

• 1 cup chicken broth

• 1 can (14 oz) fire roasted diced tomatoes

• 1/2 tsp. salt

• 1/2 tsp. pepper

For the Chicken:

• 2 Tbsp. olive oil

• 1 medium onion, sliced

• 2 to 3 lb. chicken breasts, boneless and skinless

For Serving:

• 12 small flour tortillas

• 2 avocados, smashed

• 1 small red onion, diced

• 1/4 cup cilantro, chopped

• Cotija cheese, crumbled

• 2 limes, cut into wedges

Directions:

1. For the Sauce: Add all ingredients to a blender and blend until smooth.

2. For the Chicken: Set Instant Pot to saute and heat olive oil. Add onion and cook for 2 to 3 minutes then turn off.

3. Add chicken and sauce to Instant Pot and stir.

4. Close the lid, set valve to sealing, and cook on HIGH pressure for 8 minutes.

5. Release pressure by setting valve to vent. Remove lid.

6. Set Instant Pot to saute.

7. Remove chicken and shred then add back to Instant Pot and saute for 5 minutes.

8. Adjust seasonings if needed.

9. Assemble tacos by topping tortillas with smashed avocado, chicken, red onion, cilantro, cotija cheese, and a squeeze of lime juice.

Recipe from Jo Cooks