Instant Pot Chicken Tinga Tacos Recipe

Smokey chipotle peppers add so much flavor to this recipe for Instant Pot Chicken Tinga Tacos. The tender chicken then gets served with your choice or corn or low-carb tortillas. Make this delicious gluten-free dinner recipe for your next taco night!

👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
cutting board

📝 Preparation Steps

Open the can of peppers and use tongs or a fork to transfer the chipotle peppers to a cutting board. Cut the peppers into small pieces and then transfer them to your Instant Pot, along with the sauce from the can.

Add the onion, garlic, chicken, chicken broth, chili powder, and diced tomatoes to the pot. Stir gently to combine.

onion, sliced1chili powder1 teaspoon

Lock on the lid on the Instant Pot and set the time to ⏱️ 10 minutes at high pressure.

When the cooking time is up, let the pressure come down naturally for ⏱️ 10 minutes, and then use the quick-release to get rid of any remaining pressure.

Remove the lid and use a slotted spoon or tongs to transfer the chicken to a cutting board or serving platter. Use two forks to shred the chicken.

While you are shredding the chicken, press the sauté function on your Instant Pot. Let the sauce come back to a simmer and reduce to a thick consistency for ⏱️ 4-5 minutes.

Transfer the chicken back to the pot and stir it with the sauce.

Serve the chicken with the sauce with your choice of warmed corn tortillas, cooked rice, or sautéed cauliflower rice.

corn tortillas, warmed (for low carb or grain-free: use low-carb tortillas)8

Nutrition Facts

calories

231 calories

fat Content

4 g

serving Size

1/4 of recipe

fiber Content

1.4 g

sugar Content

3.6 g

sodium Content

363.8 mg

protein Content

33.7 g

trans Fat Content

0 g

cholesterol Content

103.4 mg

carbohydrate Content

7.3 g

saturated Fat Content

0.8 g

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