Instant Pot Chicken Tinga Tostadas
Instant Pot Chicken Tinga Tostadas offer a delightful fusion of flavors, combining tender, smoky shredded chicken with crispy tortillas and fresh toppings. This easy, vibrant dish transforms any meal into a festive occasion, making it perfect for Taco Tuesdays or casual gatherings. With a rich blend of spices and the zesty brightness of lime and cilantro, every bite is a celebration of taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Mexican
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, sliced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 8 corn tortillas
- 1 ripe avocado, sliced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
Instructions
- 1. Season the chicken breasts with salt and pepper. Place them in the Instant Pot along with sliced onion and minced garlic.
- 2. Add chopped chipotle peppers, cumin, and oregano; stir to coat evenly.
- 3. Seal the lid and cook on high pressure for 15 minutes. Allow natural release for juicy chicken.
- 4. Remove chicken and shred with two forks.
- 5. Preheat oven to 400°F (200°C). Arrange corn tortillas on a baking sheet and brush lightly with oil. Bake until golden brown (about 10 minutes).
- 6. Assemble tostadas by spreading shredded chicken on each tortilla and topping with avocado slices, cilantro, and lime juice.
Nutrition
- Serving Size: 2 tostadas
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute chicken with jackfruit or turkey. Add smoked paprika for extra depth of flavor. Store leftovers in an airtight container for up to three days.