CHICKEN TINGA RECIPE INSTANT POT

## 5 Delicious Taco Recipes You Need to Try
Taco Tuesday just got a whole lot more exciting with these must-try taco recipes! Whether you’re looking for quick and easy tacos for weekdays, or planning for a festive family dinner, here are 5 amazing taco recipes that’ll satisfy your taste buds. Keep reading for step-by-step instructions on how you can create these delicious tacos.

### 1. Chicken Tinga Tacos (Tinga De Pollo)
This Mexican classic will definitely become a favorite among your family and friends. Made with juicy chicken and topped with a savory sauce and an array of fresh toppings, it’s one of the best tacos you’ll ever have!

**Ingredients**

– 2 pounds chicken thighs
– 2 tablespoons vegetable oil
– 2 garlic cloves minced
– 1 small yellow onion diced
– 1 teaspoon oregano
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 2 tablespoons tomato paste
– 2 cups chicken broth
– 1/2 teaspoon coarse salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon ground cloves
– 1/4 teaspoon cinnamon
– 12 small corn tortillas

**Instructions**

1. Preheat your oven to 375 degrees.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and cook for 8 minutes, flipping halfway through.
3. Transfer the cooked chicken to an oven-safe dish.
4. In the Hot pan, add the minced garlic, diced onion and oregano and cook for 1 minute.
5. Add the chili powder, cumin, tomato paste, and chicken broth. Stir until the mixture has combined and reduce the heat to low. Simmer for 10 minutes.
6. Add the cooked chicken to the sauce, stirring to combine. Season with salt, pepper, cloves, and cinnamon.
7. Place the oven-safe dish in the preheated oven and cook for 20 minutes.
8. Meanwhile, warm the corn tortillas in a separate pan or in the microwave.
9. Once the chicken is cooked through, remove the oven-safe dish from the oven. Serve the chicken on warm tortillas and top with your favorite fresh toppings.

### 2. Instant Pot Shredded Chicken Tacos
Gather the family around the table for a scrumptious meal with these Instant Pot Shredded Chicken Tacos! All you need are a few simple ingredients, a few minutes in the pressure cooker, and you’re ready to assemble your tacos in no time.

**Ingredients**
– 2 pounds boneless, skinless chicken breasts
– 2 cups chicken broth
– 1 tablespoon ground cumin
– 1 tablespoon dried oregano
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 1 teaspoon smoked paprika
– 1 teaspoon coarse salt
– 12 small corn tortillas
– Your favorite taco toppings

**Instructions**

1. Place the chicken breasts in the bottom of your Instant Pot.
2. Pour in the chicken broth and sprinkle the cumin, oregano, garlic powder, onion powder, smoked paprika, and salt over the chicken.
3. Secure the lid and make sure the vent is in the “Sealing” position.
4. Press the “Manual” or “Pressure Cook” setting on the Instant Pot and make sure the cook time is set to 12 minutes.
5. When the cook time has finished, quick-release the steam according to your manufacturer’s instructions.
6. Once the steam has been released, carefully remove the lid of the Instant Pot and use a fork or meat shredder to shred the chicken.
7. Warm up the corn tortillas in a separate pan or in the microwave.
8. Assemble the tacos by layering shredded chicken, desired toppings, and salsa onto each taco. Enjoy!

### FAQ:

Q: Are these tacos good for freezing?
A: The Chicken Tinga Tacos (Tinga de Pollo) can not be frozen and reheated. However, the Instant Pot Shredded Chicken Tacos can be frozen for up to two months and reheated when you’re ready to enjoy them.

Q: What’s the best way to warm up the tortillas?
A: We recommend warming up the corn tortillas either in a hot pan with a brush of oil or in the microwave. Both methods will give you perfectly pliable tortillas that won’t crack when

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