Instant Pot Mexican Chicken Tinga with Chipotle and Tomatoes

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender shredded chicken cooked quickly in the Instant Pot with smoky chipotle peppers and tomatoes, perfect for tacos or rice bowls. This Mexican-inspired Instant Pot recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (about 6 thighs) boneless skinless chicken thighs
• 2 peppers, chopped chipotle peppers in adobo
• 1 can (14.5 oz) diced tomatoes
• 1 medium, thinly sliced onion
• 4 cloves, minced garlic cloves
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Turn the Instant Pot to 'Sauté' mode and heat 1 tablespoon of olive oil. Add 1 medium thinly sliced onion and 4 minced garlic cloves, sautéing for 3-4 minutes until the onion is translucent and fragrant.
2. Step 2: Add 2 chopped chipotle peppers in adobo, 1 teaspoon ground cumin, and 1 teaspoon dried oregano, stirring for 1 minute to release their aromas.
3. Step 3: Pour in 1 can (14.5 oz) of diced tomatoes with juices and 1 cup of chicken broth, stirring to combine.
4. Step 4: Season 1.5 lbs boneless skinless chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then place them in the Instant Pot submerged in the sauce.
5. Step 5: Close the lid, seal the vent, and set the Instant Pot to 'Pressure Cook' on high for 15 minutes.
6. Step 6: When cooking finishes, allow natural release for 10 minutes, then quick release any remaining pressure.
7. Step 7: Remove the chicken thighs and shred them using two forks, then return the shredded chicken to the sauce and stir to coat evenly before serving.