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These chicken tinga tacos are smoky, slightly spicy, and bursting with bold chipotle flavor, all made easy in the Instant Pot. Tender shredded chicken simmers in a rich tomato-chipotle sauce, ready in under an hour from start to finish.
About These Chicken Tinga tacos
If you want easy chicken tinga tacos with big flavor, this is the recipe to keep on repeat. The Instant Pot turns simple ingredients into tender, smoky shredded chicken without hours on the stove, which makes it ideal for busy weeknights.
Chicken tinga is a traditional Mexican dish associated with Puebla, where shredded chicken simmers in a smoky chipotle-tomato sauce. I’ve adapted it for the Instant Pot to save time while keeping that slow-cooked flavor.
Everything cooks in one pot, including the sauce, which gets blended smooth before the chicken goes back in. That means fewer dishes and a sauce that clings to every bite instead of sliding off.
It’s great in tacos, but it also works over rice bowls, in quesadillas, or on nachos. Top it with avocado, cilantro, lime, and queso fresco, and dinner is done.
I’ve made chicken tinga on the stovetop for years, and the Instant Pot version has become my go-to because I get the same deep flavor in a fraction of the time. At this point, my family requests this recipe at least once a week!
2026 update: First shared on January 15, 2019, this recipe has been one of our personal favorite recipes. It has been updated to include new tips, variations, clearer instructions, and fresh photos!
Why You’ll Love This Recipe
- Ready in under an hour, with most of that hands-off
- Made entirely in one pot for easy cleanup
- Packed with smoky, slightly spicy flavor from chipotle peppers
- Perfect for meal prep and leftovers
- Easily customizable with your favorite taco toppings
- Works for tacos, bowls, or even nachos
- Smoky, medium-heat flavor from chipotle peppers (easy to dial up or down)
chicken tinga tacos ingredients
Yellow onion. Chop the onion evenly so it cooks at the same rate. Yellow onion adds sweetness but you can also use white onion.
Garlic. Fresh garlic is best here for bold flavor. Mince it finely so it blends seamlessly into the sauce.
Chipotle peppers in adobo and adobo sauce. These bring the signature smoky heat. Two peppers give a medium heat that most people love. If you’re cooking for kids or heat-sensitive eaters, start with one pepper and taste the sauce before adding the chicken back in.
Dried oregano and ground cumin. You can lightly crush the oregano between your fingers before adding it to release more flavor.
Fire-roasted tomatoes. Use canned fire-roasted tomatoes for a subtle charred flavor, if available. Otherwise, regular diced tomatoes work well too!
Chicken stock. Choose a good-quality stock for better flavor. It helps thin the sauce slightly and keeps everything from sticking.
Boneless skinless chicken thighs. Thighs stay juicy and shred easily after pressure cooking. Breasts work too, but thighs give better texture. I use whatever I have in the fridge or freezer.
Flour tortillas. I use 6-inch flour tortillas. Warm them in a dry skillet or over a gas flame so they’re soft and flexible. Corn tortillas work too.
Toppings. Creamy sliced avocado, chopped fresh cilantro, chopped red onion, crumbled queso fresco/cotija cheese for a pop of saltiness, lime wedges for citrus, and hot sauce for heat. You can also add in your favorite salsa to the mix – like chile de arbol for heat or peach salsa for a little fruity kick.
I’ve tested this recipe with different amounts of chipotle peppers. Two peppers give you a moderate, flavorful heat that most people love. If you’re cooking for kids or heat-sensitive eaters, start with one pepper and taste the sauce before adding the chicken back in.
this recipe’s must-haves
An Instant Pot or electric pressure cooker is essential for making this instant pot chicken tinga quickly and efficiently. It cuts down cooking time while still delivering deep, developed flavor.
An immersion blender makes blending the tinga sauce directly in the pot simple and mess-free. If you don’t have one, a standard blender or food processor works just as well with a little extra care.
You’ll also need two forks for shredding the chicken and a small skillet or open flame to warm the tortillas properly before serving.
how to make chicken tinga tacos (Step-by-Step)
Sauté
Set your Instant Pot to sauté mode and heat the olive oil. Add the chopped onion and cook for about 4 minutes, stirring occasionally, until softened and starting to turn translucent. Stir in the minced garlic and cook for just 30 seconds until fragrant.
Build Flavor
Add chipotles, oregano, and cumin. Stir and cook for another minute to deepen the flavor.
Simmer & Pressure Cook
Add the tomatoes, chicken stock, salt, and pepper. Scrape up any browned bits from the bottom of the pot so you don’t get a burn notice. Nestle the chicken thighs into the sauce. Seal the lid and cook on high pressure for 20 minutes.
Instant Pot Tip
Make sure to scrape up the browned bits on the bottom after adding the chicken stock to ensure you don’t get a burn warning from your pressure cooker.
Shred
Once the timer goes off, carefully quick release the pressure by turning the valve to “venting.” Use a towel or oven mitt for the older models as the steam is hot. Once the pin drops, open the lid and remove the chicken to a cutting board. Shred with two forks.
Blend
Use an immersion blender to blend the sauce directly in the Instant Pot until completely smooth. If using a regular blender, let the sauce cool for 5 minutes first, then blend in the blender, holding the lid down with a towel to prevent hot liquid from splashing.
Combine
Return shredded chicken to the sauce and stir until fully coated.
Assemble
Fill warm tortillas with chicken tinga and top with avocado, cilantro, red onion, and queso fresco. Serve with lime wedges and hot sauce.
Tips for Success
- Don’t skip the sauté. It builds a deeper, richer sauce.
- Nestle the chicken into the sauce so it cooks evenly.
- Quick release works perfectly for this recipe.
- Blend the sauce until completely smooth. In a regular blender, let it cool for 5 minutes, fill it only halfway, and hold the lid down with a towel.
- Taste the sauce before adding the chicken back in and adjust the seasoning.
- If the sauce is thin after blending, simmer it on sauté mode for a few minutes.
- Warm your tortillas before serving for better texture and flavor.
chicken tinga tacos variations
Tortillas or bowls: This recipe uses flour tortillas, but corn tortillas work too. Skip the tortillas and serve it over cilantro lime rice for a bowl.
Chicken breasts: Use breasts instead of thighs and shorten the pressure cook time to 15 min so they don’t dry out.
Stovetop: Sauté the aromatics in a large Dutch oven, add the sauce ingredients and chicken, cover, and simmer for [Meg: confirm, 25 to 30 minutes] until the chicken reaches at least 165°F and shreds easily. Shred it, blend the sauce, and stir the chicken back in.
Heartier: Stir in black beans after blending the sauce.
Sweet contrast: Add diced mango or pineapple.
More heat: Add another chipotle pepper or a little more adobo sauce.
More Chicken Recipes Charred Caesar Salad Avocado Chicken Tacos I Buffalo Chicken Tacos I Crispy Chicken Tacos I Sheet Pan Pineapple Chipotle Chicken Tacos
faqs
What is chicken tinga?
Chicken tinga is a traditional Mexican dish from Puebla made with shredded chicken simmered in a smoky tomato-chipotle sauce. The signature flavor comes from chipotle peppers in adobo, which give it that characteristic smoky, slightly spicy taste. It’s traditionally served in tacos, tostadas, or tortas.
Is this recipe very spicy?
This chicken tinga has a medium heat level. It’s smoky and flavorful but not painful. If you’re sensitive to heat, start with 1 chipotle pepper and taste the sauce before adding the chicken back in. You can always stir in more adobo sauce at the end.
Can I freeze chicken tinga?
Yes, it freezes well for up to 3 months without toppings.
Can I make chicken tinga tacos without an Instant Pot?
Yes. Sauté the aromatics in a large Dutch oven, add the sauce ingredients and chicken, cover, and simmer until the chicken is cooked through and shreds easily. See the variations above for the full method.
How long does chicken tinga last in the fridge?
Store leftover chicken tinga in an airtight container in the refrigerator for up to 4 days. The flavors actually get better after a day as everything melds together. Reheat on the stovetop or in the microwave.
What toppings go best on chicken tinga tacos?
Classic toppings include diced avocado or guacamole, fresh cilantro, diced red onion, crumbled queso fresco, lime wedges, and Mexican crema or sour cream. Pickled red onions, radish slices, and shredded cabbage also work really well.
What is the best chicken for tinga?
Boneless skinless thighs stay juicy and shred easily after pressure cooking. Breasts work too, but they dry out faster, so shorten the cook time.
Can I make chicken tinga ahead?
Yes. The sauce and chicken keep in the fridge for up to 4 days, and the flavor deepens overnight. Store toppings separately and warm the tortillas right before serving.
Is chicken tinga gluten-free?
The filling can be. Check the labels on your chicken stock and canned chipotles in adobo, and use corn tortillas.
Need more chicken dinner inspo? Check out my poultry recipe page.
What to Serve With these Instant pot chicken Tinga tacos
Pair these chicken tinga tacos with classic sides like Mexican rice or cilantro lime rice for a complete meal. A side of refried or black beans adds heartiness too.
For something fresh, serve with elote or charred corn.
Starting the meal with chips and Veggie Guacamole is always a good idea (or any of our favorite Mexican appetizer recipes), and a refreshing drink like Watermelon Lime Agua Fresca or The Perfect Margarita ties everything together.
More Instant Pot Recipes
For easier meals, try Instant Pot Chili for a hearty dinner that’s packed with comforting flavor and perfect for busy weeknights.
If you are craving something with a little heat, Instant Pot Buffalo Chicken is a great option that brings bold, tangy flavor to the table with minimal effort.
And if tacos are what you’re after, Instant Pot Chipotle Chicken Tacos are another flavorful recipe to add to your rotation, offering a smoky twist that pairs perfectly with your favorite toppings.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
Finally, if you make this instant pot chicken tinga tacos recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
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Instant Pot Chicken Tinga
ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion peeled and chopped
- 2 cloves garlic minced
- 2 chipotle peppers in adobo chopped
- 2 tsp adobo sauce
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 14.5 oz diced fire-roasted tomatoes 1 can
- 1/2 cup chicken stock
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 lbs boneless skinless chicken thighs
- 12 flour tortillas 6-inch
- 2 avocado peeled, pitted and sliced
- 1/4 cup fresh cilantro chopped
- 1/2 cup red onion chopped
- 1/2 cup crumbled queso fresco
- Lime wedges for serving
- Hot sauce to taste
instructions
- Set Instant Pot to Saute. Add oil and once the oil is hot, add onion. Cook until tender, stirring occasionally, for about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Stir in chipotles, oregano, and cumin. Cook for an additional minute.
- Stir in tomatoes, chicken stock, salt, and pepper. Nestle chicken thighs into the mixture.
- Close the lid of the Instant Pot. Set to Manual Pressure on High to cook for 20 minutes.
- Once finished, quick release the pressure. Remove chicken to a cutting board and shred using two forks.
- Using a stick blender, blend the sauce in the Instant Pot until smooth. If you don’t have an immersion blender, you can blend the sauce in batches in a blender.
- Return chicken to the sauce and stir together until combined.
- To assemble tacos, add chicken tinga to each tortilla, dividing evenly among them. Top with slices of avocado. Sprinkle with cilantro, red onion, and queso fresco.
- Serve immediately with hot sauce and lime wedges.
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notes
- If you don’t have an immersion blender, you can blend the sauce in a regular blender instead. Be sure to let it cool slightly first and only fill the blender halfway to avoid splashing.
- To make this recipe on the stovetop, sauté the aromatics in a large skillet, then add the remaining sauce ingredients and chicken. Cover and simmer for about 20 to 25 minutes, until the chicken is fully cooked, then shred and return it to the sauce.
- You can substitute chicken breasts for chicken thighs if preferred. Just reduce the pressure cook time to 15 minutes to keep the chicken from drying out.
- For the best texture and flexibility, warm corn tortillas directly over a gas burner or in a dry skillet before serving.
- Store leftover chicken tinga without toppings in an airtight container in the refrigerator for up to 4 days.
- To freeze, place the chicken tinga in a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave when ready to serve.
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
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