How to Make Martha White Muffins In Instant Pot

Instant Pot&Reg; Chicken Tinga

Instant pot pot roast + best cut of meat to use.

Recipe Summary Instant Pot&Reg; 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.

Ingredients | Martha White Muffins In Instant Pot

1 tablespoon olive oil

1 large onion, sliced into petals

3 pounds skinless, boneless chicken breast halves

1 teaspoon dried Mexican oregano

6 canned chipotle chile peppers in adobo sauce, finely chopped

1 (28 ounce) can crushed tomatoes

1 teaspoon salt

6 tostada shells

Directions

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.

Info | Martha White Muffins In Instant Pot

prep: 5 mins cook: 27 mins additional: 20 mins total: 52 mins Servings: 6 Yield: 6 servings

TAG : Instant Pot&Reg; Chicken Tinga

World Cuisine Recipes, Latin American, Mexican,