I’ve been on a bit of a taco and Mexican-flavor roll lately. So when looking for a yummy yet healthy meal for the week, I turned to my old Chicken Tinga recipe. However, upon looking at it, I felt like this could be simplified without sacrificing flavor. So here’s my remake for this recipe, now a bit quicker and instant pot friendly. I also upped some of the ingredients and chicken to make sure I had enough for the week. No instant pot? See the original recipe here.
Instant Pot Chicken Tinga
Serves 8
-
2.5 pounds chicken
-
1 tablespoon extra virgin olive oil
-
1 yellow onion, sliced
-
2 teaspoon minced garlic (or 1 teaspoon dried garlic)
-
1 teaspoon cumin
-
1 tablespoon chili powder
-
1 teaspoon paprika
-
1 teaspoon sea salt
-
1/4 teaspoon cinnamon
-
1 28 ounce can crushed tomatoes
-
1/2 cup chicken broth
-
2 tablespoons canned chipotle chile in adobo sauce + 2 teaspoons adobo sauce
-
2 tablespoons lemon juice
-
2 tablespoons raisins (optional)
Put instant pot on saute function. Add in oil and onion. After about two minutes add chicken. Lightly move around the chicken so the majority of it gets slightly browned. In a separate bowl, combine crushed tomatoes, chicken broth, and all the spices. Add into to instant pot. Put on high pressure for 10 minutes. Let release naturally.
Remove chicken from mixture with tongs and set aside to let cool slightly. Once it’s cool enough to touch, shred with a fork or hands.
Meanwhile, take the remaining sauce, add 2 tablespoons of lemon juice, and blend with an immersion blender or place in a blender on high until thoroughly mixed. Add back in chicken. Stir in raisins (optional).
My favorite way of serving this was taco style. I included cabbage from some crisp & guacamole.