Chicken Tinga (for shredded chicken tacos) INSTAPOT Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs boneless skinless chicken breast
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp olive oil
1 onion (sliced thin)
3 cloves minced garlic
1 (14oz) can of diced tomatoes (preferably fire roasted)
2-4 chipotles in adobo (canned in the mexican aisle)
1 tsp dried oregano
1 tsp cumin
2 tsp onion powder
3/4 cup chicken broth
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Directions: |
Directions:Season the chicken with salt and pepper on both sides.
Put your instapot on "sauté" mode and heat the olive oil. Add the onions and saute them until they are caramelized (about 5-6 minutes). Add the garlic and cook for 30 seconds. Switch off sauté mode. Add diced tomatoes, chilis in adobo, oregano, cumin and chicken stock. Blend until smooth with an immersion blender. (you can also put all of that in a blender and then return it to the pot if you don't have an immersion blender).
Add the chicken to the pot (with the sauce) and make sure it is covered in the sauce. Secure the lid and set the cooking time for 10 minutes at high pressure.
When the cooking is done, let the steam release naturally for 5 minutes and then do a quick release.
Remove chicken and shred with forks. Add chicken back in and mix with the sauce.
Serve with taco shells and toppings you like! |
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