Heat is something you cannot take shortcuts with when it comes to tinga. Classic tinga is spicy and that is a fact. Where you can take shortcuts is in the cooking of the chicken. Let your multi-functional pressure cooker take the fuss out of things for you while you kick back and enjoy this classic! Garnish with sliced avocado, cilantro, and cotija cheese if desired.
Ingredients
- olive oil: 1 Tbsp
- onion, sliced into petals: 1 piece
- skinless, boneless chicken breast halves: 3 pound
- Mexican oregano: 1 tsp (dried)
- canned chipotle Chili peppers in adobo sauce: 6 piece (chopped)
- tomatoes: 1 can (28 ounce can, crushed)
- salt: 1 tsp
- tostada shells: 6 piece
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.
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Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.
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Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.
