Instant Pot Mexican Chicken Tinga with Chipotle and Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Instant Pot Mexican Chicken Tinga with Chipotle and Tomatoes take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Mexican Chicken Tinga with Chipotle and Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chipotle peppers in adobo from drying out.

Can I substitute ingredients in Instant Pot Mexican Chicken Tinga with Chipotle and Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Mexican Chicken Tinga with Chipotle and Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Mexican Chicken Tinga with Chipotle and Tomatoes?

Mexican instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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