How to Make Instant Pot Chicken Fajitas Pasta

Instant Pot&Reg; Chicken Tinga

Cube the chicken, dice and slice the vegetables, measure out the seasonings, and get the how to freeze chicken fajita pasta?

Recipe Summary Instant Pot&Reg; Chicken Tinga

Heat is something you cannot take shortcuts with when it comes to tinga. Classic tinga is spicy and that is a fact. Where you can take shortcuts is in the cooking of the chicken. Let your multi-functional pressure cooker take the fuss out of things for you while you kick back and enjoy this classic! Garnish with sliced avocado, cilantro, and cotija cheese if desired.

Ingredients | Instant Pot Chicken Fajitas Pasta

1 tablespoon olive oil

1 large onion, sliced into petals

3 pounds skinless, boneless chicken breast halves

1 teaspoon dried Mexican oregano

6 canned chipotle chile peppers in adobo sauce, finely chopped

1 (28 ounce) can crushed tomatoes

1 teaspoon salt

6 tostada shells

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Saute function. Add chicken, oregano, chipotle peppers, tomatoes and salt.

Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.

Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

Info | Instant Pot Chicken Fajitas Pasta

prep: 5 mins cook: 27 mins additional: 20 mins total: 52 mins Servings: 6 Yield: 6 servings

TAG : Instant Pot&Reg; Chicken Tinga

World Cuisine Recipes, Latin American, Mexican,

Images of Instant Pot Chicken Fajitas Pasta

Instant Pot Chicken Fajitas Pasta - These instant pot chicken fajitas are destined to be just as popular as the slow cooker version, which have been a favorite in my kitchen and in the kitchens of thousands of eat at home readers.