Whole30® Instant Pot Chicken Tinga Tacos Recipe

The O.G. chicken tinga recipe originated in Puebla, Mexico. “Tinga” means stew, and this dish blends a dynamite combination of tender chicken thighs with tomatoes, onion, garlic, oregano, and smoky chipotle. On this episode of Prep School, Megan Mitchell makes a Whole30®-compliant version that cooks in under an hour and is practically hands off thanks to the Instant Pot.

Whole30® Instant Pot Chicken Tinga Tacos

Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 45 minutes

Ingredients

For the chicken:
2 to 3 tablespoons grapeseed oil
1 yellow onion, diced
2 to 3 garlic cloves, minced
3 pounds boneless and skinless chicken thighs
1 (28-ounce) can Thrive Market Organic Crushed Tomatoes
½ cup Thrive Market Organic Chicken Bone Broth
2 canned chipotles in adobo, minced
1 tablespoon adobo sauce
1 ½ teaspoons salt
1 teaspoon Thrive Market Organic Oregano
½ teaspoon Thrive Market Organic Ground Pepper
1 lime, juiced

For serving:
Butter lettuce leaves
Jicama rounds, thinly sliced on a mandoline
Avocado, diced
Radishes, thinly sliced into matchsticks
Cilantro leaves
Lime wedges

Instructions

Hit the sauté button on your pressure cooker and choose the medium heat setting. Drizzle in grapeseed oil and sauté onions until softened, about 5 minutes. Add garlic and cook for 2 minutes, or until fragrant.

Hit cancel, then add chicken thighs, crushed tomatoes, bone broth, chipotles, chipotle sauce, salt, oregano, and pepper; stir until evenly coated. Place the lid on and set the valve to sealing. Cook on high pressure for 20 minutes; hit quick release.

Remove the lid, hit sauté and cook for 5 to 10 minutes, or until most of the liquid is absorbed and a thick sauce remains. Use two forks to shred chicken in the pot. Squeeze with lime and taste for seasonings.
Serve with lettuce cups and other accoutrements.

Recipe by: Megan Mitchell