Can you freeze chicken tinga?

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.

How long is chicken tinga good for in the fridge?

Store any leftover cooked chicken in a covered container in the refrigerator for up to 4 days. Reheat before serving

What does "tinga" mean?

Tinga is a traditional Mexican dish made with shredded chicken or beef in a red sauce.

Can I make this in the slow cooker?

Yes, just cut the chicken broth in half.

Instant Pot Chicken Tinga Tacos

Name: Instant Pot Chicken Tinga Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
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)

Ingredients

Units Scale

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)

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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!

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main dish
Method: Instant Pot
Cuisine: Mexican
Diet: Gluten Free

Nutrition

Serving Size: 1/4 of recipe
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