Welcome back to the final day of my Cinco de Mayo series. I promise that’s the last time I call it “fake” Cinco de Mayo—promise!
I had heard about chicken tinga tacos for a while and always wanted to try them. When a new restaurant finally offered them on the menu, I jumped at the chance. The dish I ordered, however, was surprisingly bland—underseasoned and lacking the smoky, bright flavors I expected.
So I did what any obsessive home cook would do: I made my own. The result fixed everything I was missing in that restaurant version.
These Smoky Instant Pot Chicken Tinga Tacos are full of flavor. Tender shredded chicken is coated in a smoky, tomato-forward sauce with a gentle spicy kick. The filling is rich enough to be enjoyed on its own, but it truly shines stuffed into warm tortillas and finished with pickled red onions, creamy avocado, crumbled cotija, and fresh cilantro.
The best part: the Instant Pot makes this recipe fast and hands-off. From start to finish these tacos take about 30 minutes, and they keep well as leftovers. (A slow cooker variation is included in the notes.)
The process begins by sautéing onions right in the Instant Pot—no extra pan to wash. The cooked onions go to the blender with fire-roasted tomatoes, a pepper in adobo, spices, and lime juice. After blending the sauce smooth, the chicken cooks in it under pressure while you prep toppings.
Quick, easy, and flavorful.
Pro tip: once the chicken is cooked, transfer the breasts to a mixing bowl and use a stand mixer or hand mixer to shred them quickly and evenly. It creates very fine shreds and saves time versus shredding with forks.
Don’t skip the quick pickled red onions—of all the toppings, they add essential tang, crunch, and a pop of color that elevates each bite.
These tacos are perfect for a weeknight dinner—fast and satisfying—but attractive enough to serve to guests. Add chips with salsa or guacamole if you’re hosting a taco party.
Smoky Instant Pot Chicken Tinga Tacos
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- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 to 7 tacos
- Category: Chicken, entree, 30 minutes, easy
- Cuisine: gluten free
Description
Chicken tinga tacos feature shredded chicken in a smoky, slightly spicy tomato sauce, finished with pickled red onions, avocado, and cotija cheese. Ready in about 30 minutes, they make a quick weeknight meal or an impressive party dish.
Ingredients
- Quick pickled red onion
- 1/2 cup distilled white vinegar
- 1/4 cup filtered water
- 2 teaspoons agave nectar (or white sugar)
- 3/4 teaspoon salt
- 1 small red onion, sliced
- Chicken tinga taco filling
- 1 tablespoon olive oil or avocado oil
- 1 white or yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 15-ounce can fire roasted tomatoes
- 1 to 2 peppers in adobo sauce (adjust to taste)
- Juice of 1 lime
- 2 chicken breasts
- For the tacos
- Corn tortilla shells
- Optional toppings
- Crumbled cotija cheese
- Cilantro leaves
- Avocado, cubed or sliced
- Lime wedges, for squeezing
Instructions
- Make the pickled onions: In a jar combine the hot water, agave or sugar, and salt; stir until dissolved. Add the vinegar, then add the sliced red onions and press them under the liquid. If needed, add more vinegar to cover. Refrigerate while you prepare the rest.
- Sauté the onions: Set the Instant Pot to sauté. Heat the oil and cook the chopped onion until soft and translucent. Add garlic and cook 30 seconds more. Turn off the pot and transfer the onions to a blender.
- Blend the sauce: In the blender with the cooked onions add cumin, smoked paprika, oregano, fire-roasted tomatoes, peppers in adobo, and lime juice. Blend until smooth.
- Cook the chicken: Pour the blended sauce back into the Instant Pot and nestle the chicken breasts in the sauce, spooning sauce over the top. Seal and pressure cook on high for 8 minutes (allow ~6 minutes for the pot to reach pressure). When the cook time ends, perform a quick release. The chicken should register 165°F.
- Prepare the toppings: While the chicken cooks, warm the tortillas and arrange cotija, cilantro, avocado, and pickled onions in bowls for topping.
- Shred the chicken: Remove the chicken to a bowl and shred with two forks or use a stand/hand mixer for faster, finer shreds. Stir the shredded chicken back into the sauce and taste for seasoning. If the sauce seems thin, see notes for thickening.
- Assemble and serve: Spoon chicken tinga into warmed tortillas and top with cotija, cilantro, pickled onions, avocado, and a squeeze of lime.
Notes
Spice level: Using one adobo pepper gives a mild heat while contributing deep flavor. Remove seeds or use half a pepper to reduce heat further.
If the filling is watery: If the sauce becomes too thin from released juices, spread the filling on a baking sheet and bake at 400°F for 10–15 minutes to thicken. Alternatively, simmer on the stovetop until reduced.
Toppings: The pickled red onions and avocado are particularly important for balance—don’t skip them.
Slow cooker method: Sauté onions and garlic in a skillet, blend with the remaining sauce ingredients, then transfer the sauce and chicken to a slow cooker. Cook on low for 5–6 hours or on high for 3½–4½ hours. You may need to add a splash of chicken broth if the sauce reduces too much.