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The newest addition to Taco Tuesday is this Chicken Tinga Instant Pot Tacos Recipe!
Is it weird that instead of a bouquet of flowers, I would probably take a platter of tacos any day? Nah, I don’t think so! Living in the southwest I get to experience my fair share of taco flavors and let me tell you! These Chicken Tinga Instant Pot Tacos might be one of my all time faves!
Okay so, I am going to be completely honest. I have had my Instant Pot for a minute. Okay, longer than a minute. I think it was sitting on my shelf for about a year and a half before I cracked into it. And wow, had I made a mistake. Instant Pots are freaken great! First things first, AZ summers are HOT. Maybe I don’t want to heat up my house with my oven, maybe I forgot to thaw out chicken breast, maybe I have a tough cut of meat that needs a while to breakdown but I need it quick, maybe I want a one pan wonder because I’m sick of washing dishes…. a lot of maybes with one answer. INSTANT POT. So on account of my recent Instant pot obsession, I had to try out these Chicken Tinga Instant Pot Tacos.
Okay, so back to these Chicken Tinga Instant Pot Tacos:
As I mentioned before, using your Instant Pot makes for less of a mess. In one pot, I was able to saute and pressure cook. Pressure cooking the chicken thighs gives the same flavor as if you had slow cooked them all day in the spices without turning your kitchen into a pot and pan tornado. Sure, you could achieve these chicken tinga tacos by simmering them and then shredding, it would just take a bit longer.
If you don’t have an Instant Pot, click the link below to get one from Amazon. I swear you will use it again and again.
Want some more taco recipes, ya… Me too! Check out below!
Anyways! I hope you enjoy friends!! Let me know how yours turns out in the comments below!
Chicken Tinga Instant Pot Tacos
Want to add some flavor to your Taco Tuesday?! You need to make these Chicken Tinga Instant Pot Tacos! No mess, no stress.
- 12 Corn Tortillas
- 6 Chicken Thighs, bone Removed
- 1 tbsp Olive Oil
- 1/2 White Onion, chopped
- 1 tbsp Garlic, minced
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Chili Powder
- 1/2 tsp Paprika
- 1/2 tsp Dried Oregano
- 1/2 tsp Salt
- 2 Chipotle Peppers in Adobo Sauce
- 1/4 cup Water
- 1 Lime, juice
- Taco Toppings:
- 2 Roma Tomato, seeds removed chopped
- 1/2 Onion, chopped
- 1 cup Shredded lettuce
- 1/4 cup Cilantro, chopped
- Queso Fresco
- Cubed Avocado Chunks
- Wedged Limes
Set Instant Pot on "Saute"
Add olive oil, chopped onion, and minced garlic and sweat
Cook while stirring until fragrant
Add in cumin, chili powder, oregano, paprika, and salt stir to coat
Add in chipotle peppers and water and stir
Add in chicken thighs and juice lime over the chicken thighs
Change Instant Pot settings to "pressure cook" for 16 minutes, making sure vent is sealed
While your chicken is cooking you can prep you taco toppings
Once chicken is done pressure cooking, release vent and remove cooked chicken from Instant pot with tongs, and shred with two forks
Add leftover juices in instant pot to food processor, cover with lid (I like to place a towel on top to prevent getting splattered), and blend
Once you have blended the juices to a sauce, add sauce and shredded chicken to instant pot and saute on high until most of the juices have cooked out (I like mine a little saucy, but cook to your liking)
Heat corn tortillas either direct fire on a gas stove or skillet if you have an electric stove
Fill hot corn tortillas with chicken, and whatever taco toppings you like! I like to serve mine with chips and salsa
Squeeze a lime and take a bite!
- 503 Calories
- 26g Carbohydrates
- 115mg Cholesterol
- 24g Fat
- 2.6g Fiber
- 40g Protein
- 1.3g Sugar
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