Rice Free Instant Pot Chicken Tinga
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Learn more →Ingredients
6 servings
- 1 ½ lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 medium white onion, thinly sliced
- 4 garlic cloves, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2–3 chipotle peppers in adobo sauce, roughly chopped
- 1 tbsp adobo sauce (from the chipotle can)
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ cup low-sodium chicken broth
For serving
- corn tortillas, tostada shells, or cooked rice, for serving
Chef's tipUse cooked cauliflower rice 1:1 in place of cooked rice; sauté it briefly so it stays fluffy, not wet. - sliced avocado, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Season the chicken thighs all over with the salt and pepper. Select the Sauté function on the Instant Pot and heat the olive oil until shimmering. Add the chicken thighs in a single layer and sear for 3 minutes per side, until the exterior is golden brown. Transfer to a plate and set aside.
- 2
Add the sliced onion to the pot and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Press Cancel to turn off the Sauté function.
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