Instant Pot Chicken Tinga Tacos

Happy Hump Day! You’re almost through the week! Kind of. Not really…but sort of!

Over here I’m living in a minor state of constant panic attack. I leave town tomorrow for Dallas then I’m back for a few days then off to Costa Rica then back for 12 hours and then back to Dallas again. It’s all quite confusing, exciting, nerve-racking and overwhelming. But I’m pumped for it all! I just don’t want to miss a beat with blogging or recording podcasts or getting new outfits together for you guys so I’m trying to fit everything in with every minute of every day. And as much as I don’t like being stressed out, I kind of absolutely love it. I love the pressure, I love being extra busy, and I love proving to myself that I can crush a to-do list.

Jesus. How old am I? Crush a to-do list? I hate myself.

Well, I’m old enough that I spent my Sunday painting our front door and bleaching our shower. Even though our last Sunday was spent completely on the couch while everyone pounded mimosas, this past Sunday made me feel too domestic. I need Sundays to at least involve a brunch or a gluten free donut THEN a domestic home activity. Not scrubbing the bathroom floor and huffing toxic fumes. The guy who flipped our house when we were purchasing it decided that a wooden seat would be a great idea in the shower. And it was a great idea…for 3 whole days. Almost 2 years later, it had warped so much and water was leaking underneath it, so I finally pulled it up and found all sorts of lovely mold and mildew. What better place to clean yourself than in a molding shower? Lovely, just lovely. So we finally painted our door that had only been primed by the flipper (insert annoyed face here) and I angrily scrubbed our bathroom seat. Sunday, bloody Sunday. Adulting, bloody adulting.

PaleOMG Instant Pot Chicken Tinga Tacos


Instant Pot Chicken Tinga Tacos

  • Yield: 8 tacos 1x



For the sauce

For the instant pot

  • 2 pounds chicken breasts, sliced (I slice them thinner for quicker cooking)
  • salt and pepper to taste
  • 1 bay leaf

For the tacos


  1. Place all ingredients for the sauce in a blender and blend until smooth.
  2. Place chicken in the basin of the instant pot, sprinkle salt and pepper on top then pour sauce on top, add bay leaf, then mix to combine everything together. Secure lid, close off pressure valve then press manual to high pressure and press the up button until the time hits 10 minutes. Once time is up, let pressure release slowly for 5 minutes then use the quick release to release the extra pressure.
  3. Open lid then remove bay leaf and use 2 forks or tongs to shred the chicken in the sauce within basin.
  4. To build your tacos: Place taco shell over gas stove top and cook for 15-20 seconds per side, until the edges begin to brown. Top the taco with chicken tinga, white onion, cilantro and squeeze fresh lime juice on top!

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PaleOMG Instant Pot Chicken Tinga Tacos

PaleOMG Instant Pot Chicken Tinga Tacos


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


29 thoughts on “Instant Pot Chicken Tinga Tacos”

  1. The crush a to do list – ha ha OMG I was dying laughing. That is TOTALLY how I am, just all about my to do list…. then I realize that’s kind of sad existence. The only difference is to do lists used to be balanced out by raging benders, but since I’m 28 I don’t do that shit anymore. To do lists + trashy TV is my life. ha ha

  2. My house was also a flip, absolutely beautiful cosmetics, but now that we are almost three years in things are falling apart, they used cheap paint, I haven’t been able to clean the vent in my bathroom because when he put the hard wood (laminate) floors in he didn’t let it dry before sticking the vent back down and now the vent is glued to the floor… He painted over what I assume was the original cabinets and if done right it was really pretty but that paint is chipping.
    So, warning to first time home buyers, don’t just look at the pretty cosmetics, really get in there, under the sink, turn on all the lights, fans, maybe even try and lift a vent.

  3. I see a lot of your pictures / breakfasts have some sort of meat over a sweet potato hash. I LOVE this idea!! It looks delicious and healthy! Do you have a tried / trued recipe for sweet potato hash? And can I use “noodles” that I bought from Whole Foods – it’s basically spiralized Sweet Potato, Butternut Squash and Zuchinni. Figured it would save me a step…

  4. I know that this is your career but girl, you deserve a vacation too!! Remember that- it’s okay to tell us all “peace out- I’m out of here for a few days.” It’s good to take a break no matter what the job/career. Probably even more true for you, I can’t imagine the $h*t you hear! Enjoy your time traveling- hopefully no sticky feet, gross people on your flights and remember that if you forget something, you can always buy it!

    1. thanks for the love, carrie! and you’re definitely right, but at the same time, I LOVE what i do, so i’m happy to continue to post when vacation comes up. i love having that new content and new excitement for people!

  5. Malai Kitchen in Dallas has the most dreamworthy Thai green curry. I crave it every day and can’t recommend it enough.

  6. Made this yesterday – Amazing!!! Had everything on hand plus instant pot ftw ????????. I planned on using the leftovers for the rest of the week for lunches but everyone loved it so much that it’s already gone after dinner and 1 breakfast. My husband asked me to make a big batch each week to have on hand, thanks!!!!

  7. Wow Juli, this tacos look delicious. I will try them with some greek yogurt. I think this would be a great combination.

  8. Another great recipe. These were amazing and so easy. New to the instant pot, so I love super easy things to just throw in. Will definitely be making these a couple times a month with plenty of leftovers for lunches.

  9. Hey Juli! I only have a crock pot (boohoo) . Just wondering what the difference would be if I used that versus a instapot?

    1. instant pot is high pressure whereas slow cookers are not. so you could need to cook the chicken for probably 6 hours on low

  10. Made these tonight but I got a burn message after pressure was reached. Not sure what I did wrong but when it was done releasing pressure the chicken was done and very good. How do I avoid this again?

  11. Hey Juli, I have leftover chile verde from your SLOW COOKER TOMATILLO PORK CHILE VERDE. And, I have chicken, but not pork right now. Do you think this same concept for the chicken tinga will work with the chile verde sauce? I’m sure this seems like an easy question but this will be my first recipe I attempt in my brand new Instant Pot. Thanks for all your help!

  12. We’re gonna try this tomorrow – love all your other recipes so far. I’m still learning about IP cooking thou. Will it work as a double batch and if so, do you know how long I’d cook it for total? Thanks!
    P.S. I’m so sad, Amazon Fresh is out of all 3 kinds of fresh cilantro. Guess I’ll have to go to an actual grocery store. Eeks!

  13. This will
    Be my first ever instapot recipe! Do i add Extra water? Mine says it has to hVe a minimum of 18 oz of liquid. Does the sauce equal the liquid?

  14. This was my first IP recipe. Is very good. I made one big change to the recipe. Didn’t use canned chilis in adobo. Instead used 3 dried ancho chilis and 1 dried morita chili, seeds removed and soaked in boiling water for 10 min. This made it less spicy but kept the rich chili flavor and smokiness. And made it less spicy. I also used chicken thighs and sautéed them in the IP first (habit). Not sure if that makes any difference.

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