Pressure Cooker Tinga de Pollo and More: A Saucy Fiesta
This Pressure Cooker Tinga de Pollo is a spicy, saucy Mexican classic featuring juicy shredded chicken simmered in a smoky chipotle and tomato sauce—perfect for piling on crispy tostadas with fresh toppings.
Equipment
- 1 Pressure Cooker for cooking the chicken
- 1 Blender for making sauce
- 1 Skillet for cooking sauce
Ingredients
Main Ingredients
- 3 pounds boneless chicken breast or thighs
- 5 guajillo peppers stems and seeds removed
- 0.5 white onion
- 4 cloves garlic
- 1 stalk celery
- 1 large carrot
- 2 bay leaves
- 1 handful cilantro fresh
- 1 teaspoon whole peppercorns
- salt to taste
- 2 pounds roma tomatoes
- 1.5 cups chicken stock or broth
- salt and pepper to taste
- 1 small can chipotle peppers in adobo about 5-6 chipotles
- olive oil or grapeseed oil
- 1 large white onion sliced thin
- 4-5 cloves garlic minced
- corn tostadas
- lettuce
- tomato sliced
- avocado sliced
- crema
- queso fresco
Instructions
Instructions
- Place chicken, onion, garlic, celery, carrot, bay leaves, peppercorns, and salt into the pressure cooker. Cover with water.
- Seal the lid, wait for float valve to pop. Cook under pressure for 30 minutes. Use slow release and set chicken aside to shred. Strain broth for later use.
- Boil guajillo peppers 10-15 minutes. Blend with onion, garlic, cilantro, and 1-1.5 cups chicken broth until smooth. Set aside.
- Heat oil in skillet over medium. Cook blended sauce for 5-7 minutes, stirring occasionally.
- Add shredded chicken to sauce. Simmer 10 more minutes to combine flavors.
- Serve on tostadas with lettuce, tomato, avocado, crema, and queso fresco.
Notes
For extra smokiness, roast the tomatoes before blending. Tinga keeps well refrigerated up to 4 days and freezes beautifully for future tostada dinners. Skipping pressure cook? Use rotisserie chicken for fast version.