Instant Pot Shredded Mexican Chicken Tinga

Chicken Tinga is the perfect recipe for a hearty, flavorful, and quick meal! The Instant Pot makes this shredded chicken tinga a weeknight friendly meal, cutting the stewing time in half!


Add all the ingredients, except the chicken breast, to a blender. Blend on high powder until the tomatoes, onions, and all other ingredients have become a liquid and there are no large chunks.

Add the chicken breasts to the Instant Pot, and cover with the tomato mixture. Move the chicken around to ensure that there is some broth/sauce at the bottom of the pot.

Once the pressure cooking time has elapsed, allow the Instant Pot to naturally release for 10 minutes. If there is still any residual pressure in the pot, vent it until it is safe to open.

Remove the chicken breasts carefully, with tongs, and place on a plate or a cutting board. Put the Instant Pot on sauté mode on HI, to allow the broth to come to a boil and thicken.