If I had to pick just 1 food to live on for life, it would probably be tacos. Pasta is way up there too, but overall tacos win out for their lively flavor and sheer versatility! You’ll find all my serving suggestions below so you can create some epic meals with this Mexican-inspired shredded chicken. And another great thing about this recipe is you can make it ahead for meal prep. That way you can make bowls through the workweek or freeze it for super easy meals later.
How to make this recipe step by step
I really hope you enjoy this Instant Pot Chicken Tinga! If you do get a chance to make this recipe, I’d love to hear from you in the comments. Scoop the onion mixture out of the Instant Pot and add it to a blender container. Turn the chicken to coat it in the sauce before setting the lid to sealing in the Instant Pot to pressure cook. I find 8 minutes of cooking time to be perfect for chicken thighs and 10 minutes for chicken breasts. Step 5: When the chicken has finished cooking, use the manual release pressure valve. When the instant pot is safe to option remove the lid and take the chicken from the sauce. Use the sauté function to reduce the sauce. Then using 2 forks, shred the chicken, or add it to an electric mixer with a paddle attachment. Step 6: Add as much of the reduced sauce to the shredded chicken, stir to combine, and serve.
