Chicken Tinga Tacos (Instant Pot & Stovetop)

Chicken Tinga Tacos – Make zesty, savory, and spicy, incredibly flavorful shredded chicken tinga using the Instant Pot or our quick Stovetop method. This recipe is terrific as a base for the best tacos, burrito bowls, nachos, salads, and more!

Easy Chicken Tinga Tacos

Who doesn’t love a good spicy chicken taco?! There is seriously nothing better than a soft, warm tortilla loaded with tender chicken and lots of flavorful fixin’s. Add a kick of heat and I am in heaven.

Our 2-Ingredient Crock Pot Taco recipe is terrific for making a simple, family-friendly dish that is pleasing to nearly any palette. However, this Chicken Tinga recipe is absolutely my favorite for when I need a meal that satisfies with lots of spices. Today we share with you two easy methods for making the best authentic Chicken Tinga in the Instant Pot or on the Stovetop. They both create a shredded chicken that is bursting with spicy, savory, and smoky flavor – and each method only takes about 20 minutes from start to finish.

Use homemade Chicken Tinga to make delicious tacos, salads, burritos, enchiladas, burrito bowls, nachos, wraps, and more!

Ingredients You Need

Here are the simple ingredients needed to make the most flavorful Chicken Tinga recipe in the IP or on the stovetop:

• Boneless skinless chicken breasts – or thighs, if you prefer, chopped
• Onion – peeled and chopped
• Garlic cloves – minced
• Olive oil – or preferred cooking oil
• Seasonings – ground cumin, dried oregano, salt, plus a bay leaf
• Canned tomatoes – fire-roasted, diced
• Chicken broth – we recommend low sodium
• Chipotle chiles – in adobo sauce, chopped
• Flour Tortillas or Corn Tortillas

Plus your favorite taco or burrito bowl toppings.

Our Favorite Chicken Tinga Taco Toppings

• Diced red onion
• Crumbled cotija cheese or shredded cheddar cheese
• Chopped cilantro
• Avocado
• Lettuce

And lime wedges on the side for a pop of fresh acidity that brings all of the flavors together for an amazing taste in one bite.

You can also serve Tinga with…

• Pico de gallo
• Sour cream
• Shredded cheddar or Monterey jack cheese
• Tostadas
• Refried beans
• Red or green salsa

How to Make Chicken Tinga Tacos in the Instant Pot

Prepare Instant Pot Chicken Tinga using the Instant Pot for absolutely the easiest, most hassle-free recipe. Including the time needed to build pressure, this method typically takes less than 30 minutes.

Firstly, set out a large 6-quart Instant Pot and turn it to the Sauté setting. Add the olive oil, onions, garlic, cumin, oregano, and salt. Sauté for 3-4 minutes to soften the onions, stirring as needed.

Once the onions are translucent, add in the chicken chunks, diced tomatoes, chicken broth, chopped chipotle peppers, and bay leaf. Stir to combine.

Next, lock and seal the lid into place and pressure cook on High for 5 minutes. When the timer goes off, wait 5 minutes before you do a Natural Release for the high pressure inside. It is safe to open the pot as soon as the steam button drops.

Get the Complete (Printable) Chicken Tinga Recipe Below. Enjoy!

Now use two forks to shred the chicken into the sauce. Set on Sauté again and simmer for another 5 minutes or so, until the sauce reduces by about half. Stir occasionally.

Remove the bay leaf before serving warm.

Stovetop Instructions

No Instant Pot? No problem! It’s just as easy to make this Chicken Tinga recipe on the stovetop in a large pot. Similar to the IP version, this method is ready in under 30 minutes.

1. Set out a large 6-quart saucepot over medium heat to medium-high heat. Add the olive oil, onions, garlic, cumin, oregano, and salt. Sauté for 3-4 minutes to soften the onions, stirring as needed.
2. Once the onions are soft, add in the chicken chunks, diced tomatoes, chicken broth, chopped chipotle peppers, and bay leaf. Stir to combine.
3. Cover and simmer for 12-14 minutes, until the chicken is cooked through. Use two forks to shred the chicken chunks into the sauce.
4. Then simmer for another 2-3 minutes to reduce the sauce by half. Remove the bay leaf and serve warm.

Chicken Tinga Serving Suggestions

Smoky and savory homemade Chicken Tinga is fantastic to use in many of your favorite dishes. Here are a few ideas:

• Tacos – load corn or flour soft tortillas with plenty of chicken and your favorite taco toppings
• Burrito bowls – make them low carb and gluten-free by using Roasted Cauliflower Rice as a base with a layer of refried beans
• Salads – try our recipe for Bubbly Taco Salad Bowls!
• Enchiladas – use Chicken Tinga for spicier versions of Enchiladas Suizas or Enchilada-Style Mexican Stuffed Shells
• Wraps – fill flour tortillas or low carb (blanched) Swiss chard wraps with chicken and any toppings you like

Frequently Asked Questions

How long will leftovers keep well?

Leftover Chicken Tinga will keep well in a sealed container in the refrigerator for up to 4-5 days.

Can I freeze Chicken Tinga?

Absolutely! Let the taco meat cool completely before transferring it to an airtight container, and keep it in the freezer for up to 3 months. Then thaw completely before reheating.

Feel free to add a dash of extra chipotle pepper to get an even bigger kick of spiciness.

How can I prepare a Chicken Tinga that is less spicy?

Make a version that’s not quite so spicy by only including 1 or 2 chipotle peppers.

What sides go well with Chicken Tinga tacos?

Serve chicken tinga in tacos, burrito bowls, on salads, or however, you like with your favorite Mexican-inspired sides! Try our recipes for the Best Refried Beans, Grilled Mexican Street Corn Salad, or easy 4-Ingredient Spanish Rice for yummy side dishes.

Can I make Beef or Pork Tinga?

Of course! We suggest using slices of pork loin or flank steak in order to cook in the Instant Pot as directed below.

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