Best 5 Instant Pot Chicken Tinga Tostadas Recipes
Are you craving a flavorful and satisfying meal that combines the richness of Mexican cuisine with the convenience of an instant pot? Look no further than instant pot chicken tinga tostadas! This delectable dish features tender, shredded chicken simmered in a delectable sauce made from tomatoes, chipotle peppers, and an array of aromatic spices. Served on crispy tostadas and adorned with fresh toppings like avocado, cilantro, and queso fresco, these tostadas offer a delightful balance of flavors and textures that will tantalize your taste buds. In this comprehensive guide, we'll take you through the step-by-step process of creating this mouthwatering dish, ensuring that you can recreate this culinary masterpiece in the comfort of your own kitchen.
Here are our top 5 tried and tested recipes!
INSTANT POT® CHICKEN TINGA
Heat is something you cannot take shortcuts with when it comes to tinga. Classic tinga is spicy and that is a fact. Where you can take shortcuts is in the cooking of the chicken. Let your multi-functional pressure cooker take the fuss out of things for you while you kick back and enjoy this classic! Garnish with sliced avocado, cilantro, and cotija cheese if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 6
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.
- Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.
- Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 19.6 g, Cholesterol 129.3 mg, Fat 10.6 g, Fiber 3.8 g, Protein 50.3 g, SaturatedFat 2.4 g, Sodium 782 mg, Sugar 1.1 g
INSTANT POT CHICKEN TINGA
Easy Instant Pot Chicken Tinga - shredded chicken mixed into a smokey, chipotle tomato sauce. Serve in in tacos, burritos or enjoy as it. Made entirely in the instant pot in about 30 minutes for easy prep and easy clean up! | Gluten Free + Whole30 + Dairy Free
Provided by Sarah Nevins - A Saucy Kitchen
Categories Mains
Time 25m
Number Of Ingredients 10
Steps:
- Add the oil to the Instant Pot and press the "Sauté" button. Once the oil is warm, add the onion and garlic to the pot and sauté about 4 minutes until tender.
- Stir in the chipotle paste, tomatoes, oregano and chicken stock and salt.
- Add the chicken.
- Press the "Keep Warm/Cancel" button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press 'Manual' or 'Pressure Cook' and set the timer to 10 minutes.After the time is up the Instant Pot will automatically switch the keep warm. Switch the valve immediately to allow for venting.
- Once the steam has been fully released remove the lid of the instant pot. Remove the chicken breasts and set aside on a chopping board.
- Turn the Instant Pot to 'Sauté' and bring the sauce to a boil. Let the sauce simmer/boil and thicken for about 10 minutes. Make sure to stir occasionally.
- While the sauce is simmering shred the chicken breasts with a couple of forks.
- Once the sauce has thickened, taste and season with more salt and pepper if needed. Stir the shredded chicken back into the sauce. Enjoy serve with your favourite toppings or in tacos, burritos, bowls or straight out of the pot.
Nutrition Facts : Calories 320 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 497 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
INSTANT POT® CHICKEN TINGA TOSTADAS
This chicken tinga is the the richest, most flavorful recipe I've had outside a taqueria! Use the Instant Pot's® Saute setting if you have it. Make sure you simmer this down at the end until it is thick and meaty!
Provided by Jordan VanDijk
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
- Stem and seed chile peppers. Place peppers in a bowl and cover with boiling water. Soak for 10 minutes. Drain, reserving 1/2 cup soaking water.
- Rub tomatoes with 1 teaspoon oil and place in a baking dish.
- Broil tomatoes in the preheated oven until they are starting to split and sizzle, 5 to 7 minutes. Remove from the oven.
- Place chile peppers, reserved soaking water, tomatoes, roasted red pepper, 1/2 of the onion, whole garlic cloves, oregano, and cumin in a blender. Blend on medium or high speed until very smooth.
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add remaining 3 teaspoons oil, and select Saute function. Add remaining onion and saute until tender and starting to turn brown, 2 to 3 minutes. Add minced garlic and saute for 1 minute. Pour in blended sauce. Add chicken, ensuring it is covered by the sauce. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Select Saute function. Shred chicken and cook until sauce is thick and combined with meat, about 10 minutes. Season with salt and pepper.
- Serve on tostada shells.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 20.2 g, Cholesterol 54.7 mg, Fat 10.4 g, Fiber 4.2 g, Protein 24 g, SaturatedFat 1.9 g, Sodium 182.3 mg, Sugar 4.3 g
INSTANT POT® CHICKEN TINGA TOSTADAS
This chicken tinga is a weeknight-worthy meal because of how fast it is to make. Serve on top of tostadas with toppings of your choice like cotija cheese, onions, cilantro, avocado, etc.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.
Nutrition Facts : Calories 762.6 calories, Carbohydrate 69.1 g, Cholesterol 136.8 mg, Fat 28.2 g, Fiber 7.4 g, Protein 55 g, SaturatedFat 7.4 g, Sodium 1175.8 mg, Sugar 6.9 g
CHICKEN TINGA TOSTADOS
This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
Provided by NANCHE30
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
- Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
- Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
- To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
Nutrition Facts : Calories 514 calories, Carbohydrate 29 g, Cholesterol 107.7 mg, Fat 27.1 g, Fiber 4.2 g, Protein 38 g, SaturatedFat 8.4 g, Sodium 445.2 mg, Sugar 6.7 g
Tips:
- To save time, use pre-cooked or rotisserie chicken.
- Feel free to adjust the spiciness of the dish by adding more or less chipotle peppers.
- For a smoky flavor, roast the tomatoes and garlic before blending them.
- Be generous with the toppings on your tostadas. Some popular options include guacamole, sour cream, salsa, and shredded cabbage.
- For a healthier version, use whole-wheat tortillas or tostada shells.
Conclusion:
Instant Pot Chicken Tinga Tostadas are a delicious and easy meal that can be enjoyed for lunch or dinner. They are perfect for busy weeknights or when you are short on time. With a few simple ingredients and a little bit of prep, you can have a flavorful and satisfying meal on the table in no time. So next time you are looking for a quick and easy recipe, give Instant Pot Chicken Tinga Tostadas a try!
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