thedailygourmet Recipe — Instant Pot® Chicken Tinga Tostadas

This chicken tinga is a weeknight-worthy meal because of how fast it is to make. Serve on top of tostadas with toppings of your choice like cotija cheese, onions, cilantro, avocado, etc.

Ingredients

• 1 tablespoon butter
• 1 onion, halved and sliced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (6.5 ounce) can tomato sauce
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 2 pounds boneless, skinless chicken breasts, cubed
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• 1 pinch salt
• 1 (12 ounce) package tostada shells

Cooking Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
2. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.

Nutrition Facts

• calories762.6
• carbohydrateContent69.1 g
• cholesterolContent136.8 mg
• fatContent28.2 g
• fiberContent7.4 g
• proteinContent55 g
• saturatedFatContent7.4 g
• sodiumContent1175.8 mg
• sugarContent6.9 g