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Shredded chicken tinga served in a bowl, with limes and cotija cheese.
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5 from 1 vote

Instant Pot Shredded Mexican Chicken Tinga

This Shredded Mexican Chicken Tinga is the perfect recipe for a flavorful, hearty, and quick meal! Pair it with tortillas or on a rice bowl—and add your favorite toppings!
Prep Time10 mins
Cook Time20 mins
Finishing Time20 mins
Total Time50 mins
Course: Main Dish
Cuisine: Mexican
Servings: 6 Servings
Calories: 155kcal
Author: Sunena Anand



  • 3 Chicken breasts boneless, skinless
  • 2 Roma tomatoes halved
  • 1 White onion quartered
  • 2 cloves Garlic peeled & whole
  • 1 cup Chicken broth
  • 3 Chipotle peppers in adobo
  • 1 teaspoon Dried oregano
  • ½ teaspoon Ground cumin
  • 2 tablespoon Caldo de tomate powder tomato bouillon


  • 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.
    2 Roma tomatoes, 1 White onion, 2 cloves Garlic, 1 cup Chicken broth, 3 Chipotle peppers in adobo, 1 teaspoon Dried oregano, ½ teaspoon Ground cumin, 2 tablespoon Caldo de tomate powder
  • 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. Cover with the lid, put the vent into the sealing position, and pressure cook on HI for 20 minutes.
    3 Chicken breasts
  • 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.
  • Shred the chicken using two forks, and return to the broth in the Instant Pot. Turn the Instant Pot off once the broth has evaporated to your liking.


  • Always over-season! When cooking in the Instant Pot, I always recommend overseasoning your food, to avoid the common complaint of bland food in the Instant Pot. 
  • Reserve some of the broth! I recommend reserving some of the broth to store the chicken in. This will keep the chicken moist and juicy if you are reheating it.
  • Use a stand mixer or a hand mixer to shred the chicken! If you are not a fan of using forks to shred your chicken, or better yet, you are making a larger batch of this recipe, try shredding the chicken with the paddle attachment of your stand mixer, or an electric hand mixer works too!


Calories: 155kcal | Carbohydrates: 5g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 772mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 590IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg