30-Minute Instant Pot Chicken Tinga

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tbsp avocado oil or olive oil

1 small yellow onion

2 cloves garlic (minced)

1 cup fire roasted diced tomatoes

2 chipotle peppers in adobo sauce*

1 tbsp adobo sauce*

1 tsp ground cumin

1/2 tsp sea salt

2/3 cup chicken broth

2 lbs chicken breast or thighs

3 cups cauliflower rice**

1/2 cup chopped tomatoes

1 large avocado (sliced)

1/4 cup diced red onion

1/4 cup fresh cilantro

Directions

Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Toss in onion and garlic. Saute for 3-4 minutes, or until fragrant. Select cancel. Transfer the onion and garlic mixture to a high powered blender or food processor. Clean the bottom of the pot (this will help to prevent a burn message when you bring the chicken to pressure).

Now add the diced tomatoes, chipotle peppers, adobo sauce, ground cumin, salt, and chicken broth to the onion/garlic in the blender. Pulse until smooth.

Pour the sauce into the Instant Pot. Add the chicken, and secure the lid. Select manual (or high pressure) and cook on high pressure for 9 minutes. Use a quick release.

Once steam has been completely removed, remove the lid and take out the chicken. Dice or shred using a fork and knife. Return the chicken back to the pot. At this point you can select cancel, and let the sauce cool and thicken. Or serve immediately.

Serve with rice or cauliflower rice, or tortillas. Top with tomatoes, avocado, onion, or fresh cilantro.

Nutrition

• Calories: 221 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 72 mg
• Sodium: 488 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 26 g