Instant Pot Chicken Tinga

From seriouseats.com

Ingredients

  • 2 bone-in skin-on chicken breasts
  • 2 T vegetable oil
  • 2 tomatillos
  • 2 plum tomatoes
  • 4 whole garlic cloves
  • 1 small white onion
  • 2 t oregano
  • 2 bay leaves
  • 2 T apple cider vinegar
  • 2 c chicken stock
  • 2 chipotles
  • 1 T adobo sauce
  • 2 t fish sauce/Worcestershire

Instructions

  1. Step 1

    Salt and pepper chicken breasts. Finely dice onion. Turn Instant Pot on to Saute, medium heat.

  2. Step 2

    Add oil to pot, then place chicken skin-side down and cook without moving until well browned ~7 minutes. Flip and cook on other side for ~2 minutes. Remove and transfer to a plate.

  3. Step 3

    In the now empty pot, add the tomatillos, tomatoes, and garlic cloves. Let blister and brown, flip occasionally to avoid burning (especially garlic). ~5 minutes.

  4. Step 4

    Add the onion and cook ~2 minutes. Add the oregano and bay leaves until fragrant, ~30 seconds.

  5. Step 5

    Add the chicken stock and vinegar, deglaze. Place chicken back in pot.

  6. Step 6

    Bring to boil, then reduce to a simmer, then cover, sealed. Turn chicken occassionally until cooked, ~20-30 minutes. Then remove chicken. Continue reducing sauce until half volume.

  7. Step 7

    Add the chipotle and umami sauce. Remove bay leaves. Use immersion blender until sauce is smooth. Shred chicken, discarding skin and bones. Add chicken back to pot to coat. Taste and season as necessary.

Tags