Instant Pot Chicken Tinga Tostadas: A Flavor Fiesta in Minutes!

Craving a vibrant, flavorful meal that’s both quick and satisfying? Look no further than these Instant Pot Chicken Tinga Tostadas! This recipe combines the convenience of the Instant Pot with the zesty, smoky flavors of classic chicken tinga, all served atop crispy tostadas with your favorite toppings. Get ready for a flavor fiesta in every bite!

## Why You’ll Love This Recipe

* **Speedy Cooking:** The Instant Pot drastically reduces the cooking time for the chicken, making this a perfect weeknight meal.
* **Incredible Flavor:** The chipotle peppers in adobo sauce infuse the chicken with a smoky, spicy depth that’s simply irresistible.
* **Versatile Toppings:** Customize your tostadas with your favorite toppings, from creamy avocado to tangy salsa and refreshing cilantro.
* **Crowd-Pleasing:** These tostadas are perfect for parties, potlucks, or a fun family dinner.
* **Easy Clean-Up:** The Instant Pot makes for easy cooking and even easier clean-up.

## What is Chicken Tinga?

Chicken tinga is a classic Mexican dish made with shredded chicken simmered in a smoky, spicy tomato and chipotle sauce. The chipotle peppers in adobo sauce are the key ingredient, giving the dish its signature flavor. Tinga is often served in tacos, tostadas, or empanadas.

## Ingredients You’ll Need

* **For the Chicken Tinga:**
* 2 pounds boneless, skinless chicken thighs
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2-4 chipotle peppers in adobo sauce, chopped (depending on your spice preference)
* 1 tablespoon adobo sauce (from the can of chipotle peppers)
* 1 teaspoon dried oregano
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/2 cup chicken broth
* Salt and pepper to taste
* 1 tablespoon apple cider vinegar
* **For the Tostadas:**
* 12 corn tortillas
* Vegetable oil, for frying (or store-bought tostada shells)
* **Toppings (Choose your favorites!):**
* Shredded lettuce
* Diced tomatoes
* Avocado slices or guacamole
* Sour cream or Mexican crema
* Queso fresco, crumbled
* Pickled onions
* Salsa (verde, roja, or your favorite)
* Chopped cilantro
* Lime wedges

## Equipment You’ll Need

* Instant Pot (6-quart or larger)
* Large skillet (if frying your own tostadas)
* Tongs
* Cutting board
* Knife
* Measuring cups and spoons

## Step-by-Step Instructions

### 1. Prepare the Chicken

* Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.

### 2. Sauté Aromatics

* Turn on the Instant Pot to the “Sauté” function. Add the olive oil. Once the oil is hot, add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

### 3. Add Remaining Ingredients

* Turn off the “Sauté” function.
* Add the diced tomatoes (undrained), chopped chipotle peppers, adobo sauce, dried oregano, cumin, smoked paprika, and chicken broth to the Instant Pot. Stir to combine.

### 4. Pressure Cook the Chicken

* Place the seasoned chicken thighs into the Instant Pot, ensuring they are mostly submerged in the sauce.
* Secure the lid on the Instant Pot, making sure the pressure valve is set to “Sealing.”
* Select the “Manual” or “Pressure Cook” function and set the cooking time for 12 minutes. (Adjust cooking time to 10 minutes if your chicken thighs are particularly thin.)
* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.

### 5. Shred the Chicken

* Carefully remove the chicken thighs from the Instant Pot and place them on a cutting board.
* Using two forks, shred the chicken into bite-sized pieces.

### 6. Simmer the Sauce (Optional, for Thicker Sauce)

* If you prefer a thicker sauce, turn the Instant Pot back to the “Sauté” function. Add the shredded chicken back to the Instant Pot and simmer for 5-10 minutes, or until the sauce has thickened to your desired consistency. Stir frequently to prevent sticking.

### 7. Add Apple Cider Vinegar

* Stir in the apple cider vinegar to brighten the flavor.
* Taste and adjust seasonings as needed. Add more salt, pepper, or chipotle peppers if desired.

### 8. Prepare the Tostadas (If Making Your Own)

* While the chicken is cooking, prepare your tostadas. You can either use store-bought tostada shells or fry your own.
* **To Fry Your Own Tostadas:** Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the corn tortillas, one or two at a time, and fry for about 1-2 minutes per side, or until golden brown and crispy. Use tongs to flip the tortillas.
* Remove the fried tortillas from the skillet and place them on a paper towel-lined plate to drain excess oil.

### 9. Assemble the Tostadas

* Spread a generous layer of the Instant Pot Chicken Tinga on each tostada shell.

### 10. Add Toppings

* Top with your favorite toppings! Some suggestions include shredded lettuce, diced tomatoes, avocado slices or guacamole, sour cream or Mexican crema, queso fresco, pickled onions, salsa, chopped cilantro, and lime wedges.

### 11. Serve and Enjoy!

* Serve the Instant Pot Chicken Tinga Tostadas immediately and enjoy the explosion of flavors!

## Tips and Tricks for the Best Chicken Tinga Tostadas

* **Spice Level:** Adjust the amount of chipotle peppers to your liking. Start with 2 peppers and add more if you want a spicier dish. Remember that the adobo sauce also contributes to the heat.
* **Chicken Options:** While chicken thighs are recommended for their tenderness and flavor, you can also use chicken breasts. If using chicken breasts, reduce the cooking time in the Instant Pot to 8 minutes.
* **Thickening the Sauce:** If you don’t have time to simmer the sauce after shredding the chicken, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce before pressure cooking. This will help thicken the sauce.
* **Make Ahead:** The chicken tinga can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great way to save time on busy weeknights.
* **Freezing:** Chicken tinga freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Tostada Shell Alternatives:** If you don’t want to fry your own tostadas or use store-bought shells, you can use baked tortilla chips as a base. However, keep in mind that the chips will not be as sturdy as tostada shells.
* **Topping Variations:** Get creative with your toppings! Try adding grilled corn, black beans, cotija cheese, or a drizzle of hot sauce.
* **Serving Suggestions:** Serve these tostadas with a side of Mexican rice, refried beans, or a simple salad.

## Variations and Substitutions

* **Vegetarian Tinga:** Substitute the chicken with shredded jackfruit or cooked mushrooms for a vegetarian option. You may need to adjust the cooking time accordingly.
* **Pork Tinga:** Use pork shoulder instead of chicken for a richer flavor. Increase the cooking time in the Instant Pot to 25 minutes.
* **Spicier Tinga:** Add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the sauce for an extra kick.
* **Sweeter Tinga:** Add a tablespoon of brown sugar or honey to the sauce for a touch of sweetness.
* **Lower Sodium:** Use low-sodium chicken broth and adjust the salt accordingly.
* **Gluten-Free:** This recipe is naturally gluten-free, but be sure to check the labels of your store-bought tostada shells and toppings to ensure they are also gluten-free.

## Nutritional Information (Approximate, per tostada, without toppings)

* Calories: 350
* Protein: 25g
* Fat: 20g
* Carbohydrates: 20g
* Fiber: 3g

(Note: Nutritional information will vary depending on the specific ingredients and toppings used.)

## Storage Instructions

* **Chicken Tinga:** Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
* **Tostadas:** Store leftover tostadas in an airtight container at room temperature. They will lose some of their crispness, but they can be refreshed in the oven or toaster oven.
* **Toppings:** Store leftover toppings in separate airtight containers in the refrigerator.

## Frequently Asked Questions (FAQ)

* **Can I make this recipe without an Instant Pot?**
* Yes, you can make chicken tinga on the stovetop. Sauté the onions and garlic in a large pot, then add the remaining ingredients (except the chicken). Bring to a simmer and add the chicken. Cover and simmer for 30-40 minutes, or until the chicken is cooked through. Shred the chicken and simmer for another 10-15 minutes, or until the sauce has thickened.
* **Can I use canned chipotle peppers in adobo sauce?**
* Yes, canned chipotle peppers in adobo sauce are the key ingredient for chicken tinga. They provide the smoky and spicy flavor that is characteristic of the dish.
* **How do I control the spice level?**
* The spice level of chicken tinga is primarily determined by the amount of chipotle peppers you use. Start with 2 peppers and add more if you want a spicier dish. You can also remove the seeds from the chipotle peppers to reduce the heat.
* **Can I make this recipe ahead of time?**
* Yes, chicken tinga can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great way to save time on busy weeknights.
* **What are some good toppings for tostadas?**
* The possibilities are endless! Some popular toppings include shredded lettuce, diced tomatoes, avocado slices or guacamole, sour cream or Mexican crema, queso fresco, pickled onions, salsa, chopped cilantro, and lime wedges.
* **Can I freeze chicken tinga?**
* Yes, chicken tinga freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

## Instant Pot Chicken Tinga Tostadas Recipe Card

**Yields:** 12 tostadas
**Prep time:** 20 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 2 pounds boneless, skinless chicken thighs
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2-4 chipotle peppers in adobo sauce, chopped (depending on your spice preference)
* 1 tablespoon adobo sauce (from the can of chipotle peppers)
* 1 teaspoon dried oregano
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/2 cup chicken broth
* Salt and pepper to taste
* 1 tablespoon apple cider vinegar
* 12 corn tortillas
* Vegetable oil, for frying (or store-bought tostada shells)
* Toppings of your choice (shredded lettuce, diced tomatoes, avocado slices or guacamole, sour cream or Mexican crema, queso fresco, pickled onions, salsa, chopped cilantro, lime wedges)

**Instructions:**

1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
2. Turn on the Instant Pot to the “Sauté” function. Add the olive oil. Once the oil is hot, add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Turn off the “Sauté” function. Add the diced tomatoes (undrained), chopped chipotle peppers, adobo sauce, dried oregano, cumin, smoked paprika, and chicken broth to the Instant Pot. Stir to combine.
5. Place the seasoned chicken thighs into the Instant Pot, ensuring they are mostly submerged in the sauce.
6. Secure the lid on the Instant Pot, making sure the pressure valve is set to “Sealing.”
7. Select the “Manual” or “Pressure Cook” function and set the cooking time for 12 minutes. (Adjust cooking time to 10 minutes if your chicken thighs are particularly thin.)
8. Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.
9. Carefully remove the chicken thighs from the Instant Pot and place them on a cutting board.
10. Using two forks, shred the chicken into bite-sized pieces.
11. Turn the Instant Pot back to the “Sauté” function. Add the shredded chicken back to the Instant Pot and simmer for 5-10 minutes, or until the sauce has thickened to your desired consistency. Stir frequently to prevent sticking.
12. Stir in the apple cider vinegar. Taste and adjust seasonings as needed. Add more salt, pepper, or chipotle peppers if desired.
13. While the chicken is cooking, prepare your tostadas. You can either use store-bought tostada shells or fry your own.
14. **To Fry Your Own Tostadas:** Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the corn tortillas, one or two at a time, and fry for about 1-2 minutes per side, or until golden brown and crispy. Use tongs to flip the tortillas. Remove the fried tortillas from the skillet and place them on a paper towel-lined plate to drain excess oil.
15. Spread a generous layer of the Instant Pot Chicken Tinga on each tostada shell.
16. Top with your favorite toppings!
17. Serve immediately and enjoy!

## Conclusion

These Instant Pot Chicken Tinga Tostadas are a guaranteed crowd-pleaser! They are easy to make, full of flavor, and perfect for any occasion. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a delicious and satisfying meal! Don’t forget to experiment with different toppings to create your own personalized tostada masterpiece. Happy cooking!