Instant Pot Chicken Tinga Tacos
Smokey chipotle peppers add so much flavor to this recipe for Instant Pot Chicken Tinga Tacos. The tender chicken then gets served with your choice or corn or low-carb tortillas. Make this delicious gluten-free dinner recipe for your next taco night!
Tacos are the ultimate easy dinner that everyone loves. Since the Instant Pot is such a quick and easy way to cook up chicken, it only felt right to marry the two.
It only takes 15 minutes to prep this Instant Pot Chicken Tinga recipe (also known as tinga de pollo).
Serve the cooked chicken with corn tortillas, and serve any leftover chicken in rice and bean burrito bowls or in a Mexican-inspired salad. There are lots of different ways you can serve the leftovers.
See all of my healthy Instant Pot chicken recipes.
Why You Need This Recipe
- This recipe is super simple. Canned chipotles add tons of smoky flavor to this simple dish without too much spiciness.
- It’s gluten-free and dairy-free! Just be sure to buy gluten-free chicken broth and chipotles in adobo. I like to get La Costena brand because the flavor is perfect and they’re gluten-free (look for them at your local grocery store or online).
- If you want something different for your next taco Tuesday, these chicken tacos are perfect for the whole family.
Key Ingredients
You’ll need chicken breasts or chicken thighs for this recipe.
You also need chicken broth or chicken stock to help the pot get up to pressure.
The flavor in this dish comes from the chilis in adobo sauce, plus tomatoes, garlic, and chili powder.
I also like to add red onion or white onion.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Let me show you how to make this easy gluten-free pressure cooker recipe.
Step One
Chop up the chipotles then add to Instant Pot with the sauce (some brands of chipotle peppers are pre-chopped).
Add the rest of the ingredients to the pot and stir.
Step Two
Set to 10 minutes cooking time at high pressure then let it come down naturally for 10 minutes then release the rest of the pressure.
Step Three
Remove the lid and transfer the chicken to a cutting board and shred it.
Step Four
Meanwhile press the sauté button and bring the tinga sauce to a simmer then let it thicken.
Transfer chicken back to the pot and stir. Serve the chicken on corn tortillas, refried beans, or with cooked rice.
This dish would also be great with my Keto Mexican Rice or Cucumber Pico de Gallo! Serve a Mexican food feast on Cinco de Mayo or the next time you want a meal with tons of flavor.
Recipe Tips & Substitutions
- Store any leftover cooked chicken in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- Other toppings for the tacos include: cotija cheese (regular or dairy-free), sour cream (regular or dairy-free), jalapeños (fresh or pickled), sliced avocado, guacamole, cilantro, pickled onions, corn, salsa, black beans, fresh tomatoes, lime juice, diced mango and/or chickpeas. The topping options are truly endless!
Recipe FAQs
Yes! Let the cooked chicken cool completely and then freeze in a ziplock bag or airtight container. Let it thaw in the fridge and then reheat in the microwave or oven. It’s perfect for busy weeknights.
Store any leftover cooked chicken in a covered container in the refrigerator for up to 4 days. Reheat before serving
Tinga is a traditional Mexican dish made with shredded chicken or beef in a red sauce.
Yes, just cut the chicken broth in half.
More Easy Instant Pot Recipes You Might Like
- Instant Pot White Basmati Rice
- Instant Pot Chicken Curry with Potatoes & Carrots
- Instant Pot Pineapple Chicken
- Instant Pot Orange Chicken
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Instant Pot Chicken Tinga Tacos
Smokey chipotle peppers add so much flavor to this recipe for Instant Pot Chicken Tinga Tacos. The tender chicken then gets served with your choice or corn or low-carb tortillas. Make this delicious gluten-free dinner recipe for your next taco night!
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
- 1 7–ounce can chipotle peppers in adobo sauce
- 1 onion, sliced
- 1 garlic clove, minced
- 1.25 pounds boneless, skinless chicken breasts or chicken thighs
- 1 cup reduced-sodium chicken broth
- 1 teaspoon chili powder
- 1 14-5 ounce can diced tomatoes (with the juices)
- 8 corn tortillas, warmed (for low carb or grain-free: use low-carb tortillas)
- Chopped scallions, cooked rice, or sautéed cauliflower rice (optional, for serving)
Instructions
- Open the can of peppers and use tongs or a fork to transfer the chipotle peppers to a cutting board. Cut the peppers into small pieces and then transfer them to your Instant Pot, along with the sauce from the can.
- Add the onion, garlic, chicken, chicken broth, chili powder, and diced tomatoes to the pot. Stir gently to combine.
- Lock on the lid on the Instant Pot and set the time to 10 minutes at high pressure.
- When the cooking time is up, let the pressure come down naturally for 10 minutes, and then use the quick-release to get rid of any remaining pressure.
- Remove the lid and use a slotted spoon or tongs to transfer the chicken to a cutting board or serving platter. Use two forks to shred the chicken.
- While you are shredding the chicken, press the sauté function on your Instant Pot. Let the sauce come back to a simmer and reduce to a thick consistency for 4-5 minutes.
- Transfer the chicken back to the pot and stir it with the sauce.
- Serve the chicken with the sauce with your choice of warmed corn tortillas, cooked rice, or sautéed cauliflower rice.
Notes
- Store any leftover cooked chicken in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- Other toppings for the tacos include: cheese (regular or dairy-free), sour cream (regular or dairy-free), jalapeños (fresh or pickled), sliced avocado, guacamole, cilantro, pickled onions, corn, salsa, black beans, diced mango and/or chickpeas. The topping options are truly endless!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 231
- Sugar: 3.6 g
- Sodium: 363.8 mg
- Fat: 4 g
- Saturated Fat: 0.8 g
- Carbohydrates: 7.3 g
- Fiber: 1.4 g
- Protein: 33.7 g
- Cholesterol: 103.4 mg
Also, if you are new to using the Instant Pot or you just want some more tips and recipes, please consider joining my email list! As a special thank you, I’ll send you my Instant Pot Cheat Sheet.
About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.
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This is such a yummy recipe!!! And so easy.