Instructions

In the Instant Pot, use the SAUTÉ function on NORMAL (with the lid off). Add olive oil and let heat. Add the Sliced onion. Cook until onions soften about 5 minutes, stirring occasionally. Then add the Chicken Tinga Sauce and bring to a boil. Once bubbling, reduce to a simmer (LOW) and cook for about 5 more minutes, stirring a few times. Turn the Instant Pot off.
While cooking, start the rice and cook with the green chilis in the water according to the instructions. Reserve 1 cup rice for Peruvian Chicken and Rice Soup.
Add the chicken to the Instant Pot. Seal the Instant Pot and make sure the valve is sealed. Turn on the HIGH pressure and set the timer for 10 minutes (make sure the “Keep Warm” button is off). Once timer goes off after cooking, switch the valve to venting so that the steam is released immediately. Once the metal valve drops and is ready, remove the lid.
Then heat the tortillas for about 30 seconds on both sides over high heat. Stack on a plate and cover with a dish cloth to keep warm.
Once cooked through and after resting, move the chicken into a bowl (no sauce yet) and shred with two forks (or use a large pot and put the chicken down into it before using your handheld kitchen mixer to make quick work of shredding). Reserve about 2 cups of shredded chicken (or roughly 1/3) for Peruvian Chicken and Rice Soup.
Remove the bay leaves from the tinga sauce. In a bowl, add the rest of the shredded chicken and add about 1 cup of the tinga sauce. Coat the chicken and add more sauce until it’s as saucy as you like. Stir together, taste, and season with more salt as needed. Reserve 1/2 of the tinga chicken for Pulled Chicken Sandwiches.
To serve, add the saucy chicken to the tortillas and top with slaw, Cilantro, Red onions, avocado, and sliced lime. Serve with rice garnished with Green onions.

Chicken Tinga Tacos with Slaw and Rice

Ingredients

Instructions

Notes

Nutrition Facts

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