Best 3 Instant Pot Chicken Tinga Tostadas Recipes
**A Culinary Journey to Mexico: Indulge in the Delights of Instant Pot Chicken Tinga Tostadas**
Embark on a tantalizing culinary adventure with our exquisite Instant Pot Chicken Tinga Tostadas, a symphony of flavors that will transport your taste buds to the vibrant streets of Mexico. This delectable dish showcases tender, shredded chicken simmered in a rich and flavorful tomato-chipotle sauce, boasting a perfect balance of smokiness, tanginess, and a hint of heat. Nestled atop crispy tostada shells, the chicken tinga is adorned with a vibrant array of toppings, including creamy avocado slices, cooling sour cream, and a medley of fresh cilantro and crumbled cotija cheese. Drizzle the tostadas with the zesty and aromatic salsa verde for an explosion of flavors that will leave you craving more. This recipe collection also includes a delightful Avocado Crema and an easy Pico de Gallo to elevate your tostadas to a new level of culinary bliss. Get ready to embark on a culinary journey like no other, as we bring the vibrant flavors of Mexico straight to your kitchen with our Instant Pot Chicken Tinga Tostadas.
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 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
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
Tips:
- Use a variety of peppers. This recipe calls for poblano and chipotle peppers, but you can also use ancho, guajillo, or cascabel peppers. Each type of pepper has a different flavor profile, so experiment to find the combination you like best.
- Don't be afraid to adjust the heat level. If you like your food spicy, you can add more chipotle peppers or cayenne pepper. If you prefer a milder dish, you can omit the chipotle peppers and use less cayenne pepper.
- Use fresh ingredients whenever possible. Fresh vegetables and herbs will give your chicken tinga the best flavor. If you can't find fresh poblano peppers, you can use canned poblanos. Just be sure to rinse them well and drain them before using.
- Don't overcook the chicken. Chicken tinga is best when the chicken is tender but not dry. Cook the chicken for just until it is cooked through. Overcooked chicken will be tough and chewy.
- Serve chicken tinga with your favorite toppings. Some popular toppings include shredded cabbage, diced tomatoes, sliced avocado, sour cream, and salsa. You can also serve chicken tinga on tostadas, tacos, or burritos.
Conclusion:
Chicken tinga is a delicious and versatile dish that can be enjoyed in many different ways. It's perfect for a weeknight meal or a party. And best of all, it's easy to make in the Instant Pot. So next time you're looking for a quick and easy meal, give chicken tinga a try. You won't be disappointed.
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