This Instant Pot Chicken Tinga is at the top of our list right now! It’s so full of flavor, and is super versatile, so you can have tacos one night, taco bowls the next, making your mid-week busy life a tad bit easier!

Finding things to make that are quick enough to whip up during nap time or right when this babe goes to sleep are key for me right now. I’ve wasted so many things the past few months because I had these big ideas of things I wanted to whip up, but ya know.. there’s only so much you can do when you’re momming and blogging full time.

This recipe is a two step process, but super duper easy! First, we make the sauce in a food processor or blender by adding in fire-roasted diced tomatoes, garlic, chipotle chiles in adobo, chicken broth, onion, and some delicious spices. We blend that up until smooth and set aside. The second step is to heat some oil in our instant pot, sauté some onion real quick, then add in the sauce we just made, raw chicken, and a couple bay leafs, secure the lid and voila! Let that baby cook and do it’s thing and you’ll have the most delicious chicken Tinga in no time.

My sister, Natalie, who isn’t a huge cook, has made this multiple weeks in a row because they loved it that much! And she even said “it’s so easy!” Sometimes I feel like a broken record when I say that, but I wouldn’t steer ya wrong, my friends.

Here, I served it in bowls with cooked quinoa, chopped purple cabbage, tomatoes, black beans, guacamole, cotija cheese, lime, and cilantro, and they were A+++ !

I hope you try it and I hope you LOVE it! Please share with me if you do!

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