Instant Pot Chicken Tinga

​Another quick and tasty Instant Pot recipe to add to your collection! To save time on prep you can purchase already diced onions, garlic, can of fire roasted diced tomatoes, freshly prepared salsa and guacamole, and frozen plain cauliflower rice. Just always make sure to check the ingredient label when you purchase those items! You want to be on the lookout for any unwanted ingredients like sugar, preservatives, or any other unfamiliar names you don't need to throw into your body. That is just my tip for making meal prep easier though. If you have time to prepare all your own ingredients, then that is certainly the fresher and more cost-effective way to go. About the recipe though... After sauteing the onion and garlic, you throw all the ingredients (minus the chicken) into a blender, then top the sauce blend over the chicken, and turn the pressure cooker on. The only additional step I took was putting the pot on "saute" mode when finished and stirring frequently to reduce the sauce some. I do this with majority of Instant Pot meals, so that I am not leftover with too much extra sauce. The only change I made to this recipe was using chipotle powder in place of the chipotle peppers and adobo sauce, like the notes below suggest. I have never been able to find adobo sauce that only has whole food ingredients with no added sugars in it. I also opted for using half chicken breast and half chicken thighs, which I find tasty every time. You can easily double (or triple, in my case) the ingredients below to get enough food to fit your meal prep needs. Top with your favorite toppings, add some vegetables (I find cauliflower rice the easiest, especially in saucy recipes like this one), rice, and/or wrap in a tortilla (Siete’s grain-free tortillas are a great option), and enjoy this delicious meal all week long!

Instant Pot Chicken Tinga
Ingredients:
For Chicken Tinga

• 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

For Serving

• 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:

1. 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).
2. 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.
3. 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.
4. 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.
5. Serve with rice or cauliflower rice, or tortillas. Top with tomatoes, avocado, onion, or fresh cilantro.

Notes:
*If following a Whole30 or strict Paleo diet, you can use 2 tsp chipotle spice powder in place of the chipotle peppers and adobo sauce.
**You can quickly saute the cauliflower rice to cook, or buy frozen rice and heat in the microwave.

Original recipe found here