With the lid off, set the Instant Pot to “Sauté” to pre-heat.
In a blender, combine the onion, garlic, tomato puree, stock, salt, oregano, cumin, allspice, and vinegar. Blend until smooth.
Warm the oil in the Instant Pot. Add the mixture from the blender as well as the bay leaf and dried chipotle. Bring to a simmer and turn the machine off (usually this button says something like "keep warm/cancel").
Place the chicken pieces in the sauce and cover with the lid, locking it into place. Set the valve to “sealing” and the machine to “manual” for 9 minutes. When the machine has finished cooking, you can opt for a quick release (turn valve to “venting”), and be careful of the steam that will come out of the valve.)
After the pressure has been released, open the lid and turn off the machine. Then set the machine to “Sauté.” Transfer the chicken to a plate or bowl. Remove the bay leaf and smash the chipotle peppers a bit. Allow the sauce to simmer while you shred the meat with two forks. Taste the sauce for salt. (If you want the sauce to be spicy, blend the chipotle peppers + sauce with an immersion blender.) Transfer the chicken back into the sauce and serve.
Slow cooker method: You can sauté sauce on the stovetop if you're up for it, otherwise just put everything into the slow cooker and cook everything on LOW for 6 hours or HIGH for 4 hours. I like to reduce the sauce a little while I am shredding the chicken. Do this either on the stovetop in a saucepan or turn the slow cooker to high and leave the lid off.Oven method: Preheat oven to 350 degrees. Sauté sauce ingredients over medium heat in a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid. Add 2 cups water or chicken stock, plus bay leaf, chipotle peppers, and chicken. Cover and bake until chicken is fork-tender, about 2 hours. To finish, place the Dutch oven on the stove over medium heat. Remove the chicken and simmer the sauce.We recommend organic ingredients when feasible.Nutrition Facts
Instant Pot Chicken Tinga
Amount Per Serving
Calories 879Calories from Fat 477
% Daily Value*
Saturated Fat 15g94%
Vitamin A 820IU16%
Vitamin C 13.4mg16%
* Percent Daily Values are based on a 2000 calorie diet.