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

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Instant Pot Chicken Tinga Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • 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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  1. Hannah says:

    Made this as our inaugural Instant Pot recipe. Came out really well, super spicy- we liked it!

    1. juli says:

      so glad you liked it, hannah!

  2. Neal says:

    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?

    1. juli says:

      i’m guessing not enough liquid but i’ve never had that happen to me!

  3. Ericka says:

    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!

    1. juli says:

      it should!

      1. Ericka says:

        worked like a charm!!! and, it tastes amazing!!!!

  4. Jennifer Barton says:

    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!

    1. juli says:

      i honestly can’t say for sure since i haven’t doubled it myself.

  5. Nathalie says:

    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?

    1. juli says:

      i didn’t for this recipe and had no issues myself

  6. TM says:

    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.