8 servings
Instant Pot Mexican Chicken Tinga
DinnerIngredients
3 lb Chicken (skin (drumsticks and thighs), raw)
1/2 large Onion (raw)
2 clove Garlic (raw)
1 1/4 tsp Salt (table)
1 tsp, leaves Spices (oregano, dried)
1 tsp, whole Spices (cumin seed)
1/8 tsp Spices (cloves, ground)
2 tbsp Vinegar (cider)
1/2 tsp, crumbled Spices (bay leaf)
2 cup Tomatoes (canned, red, ripe, diced)
3 tbsp Sauce (adobo fresco)
Instructions
1
Add chicken thighs, onion, and garlic cloves to the Instant Pot.
2
Pour in the fire-roasted tomatoes with their juice.
3
Add salt, oregano, ground cumin, clove, apple cider vinegar, bay leaf, and chipotle peppers in adobo sauce.
4
Stir well to combine.
5
Close the lid and set the Instant Pot to high pressure for 9-15 minutes.
6
Allow natural pressure release for 10 minutes, then quick release remaining pressure.
7
Remove the bay leaf.
8
Shred the chicken with two forks directly in the pot.
9
Stir to combine and serve.
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