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Instant Pot® Chicken Tinga

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 27 Min
  • 6 Porzioni
  • $12

INGREDIENTI

  • Main Ingredients

    • 1 tablespoon olive oil
    • 🧅 1 large onion, quartered
    • 🍗 3 pounds skinless, boneless chicken breast halves
    • 1 teaspoon dried Mexican oregano
    • 🍅 1 (28 ounce) can crushed tomatoes
    • 🧂 1 teaspoon salt

PASSI

1

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Sauté function. Add chicken, oregano, chipotle peppers, tomatoes, and salt.

2

Select High pressure according to manufacturer's instructions, and set timer for 15 minutes. Allow 10 minutes for pressure to build.

3

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.

4

Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine.

5

Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

NUTRIENTI

Per 1 porzione

🔥

380

Calorie

  • 50g
    Proteine
  • 20g
    Carboidrati
  • 11g
    Grassi

💡 Suggerimenti

For a spicier variation, add an extra chipotle pepper in adobo sauce.Garnish with sliced avocado, fresh cilantro, and crumbled cotija cheese for added flavor.Leftover chicken tinga can be stored in an airtight container in the refrigerator for up to 3 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.