Mexican Tinga Chicken, Instant Pot

https://twosleevers.com/chicken-tinga/

INGREDIENTS

• 1 tablespoon Oil
• 2 Tomatillos sliced thin
• ½ Onion sliced thin
• 4 cloves Garlic minced
• ⅓ cup Chicken Broth
• 7 ounces Canned Fire Roasted Tomatoes
• 1 Chipotle Chile in Adobo Sauce from can. One chili, not one can
• ½ teaspoons Ground Cumin
• ¼ teaspoons Ground Cinnamon
• ½ teaspoons Dried Oregano
• 1 teaspoon Sugar
• 1 tablespoon Fish Sauce
• 1 tablespoon Apple Cider Vinegar
• 1 ½ pounds Boneless Skinless Chicken Thighs

DIRECTIONS

1. Heat the Instant Pot on Sauté, and once it's hot, add oil.

2. Put down tomatillo slices in a single layer on one side, add onions in as flat a layer as possible on the other, and nestle in the garlic cloves. You're going to let these char, so do not move these for a while.

3. Once the thinner slices start to look a little burned, flip the vegetables. The bottom of your pot will have large black spots where the vegetables have burned, but this is a good thing.

4. Once the vegetables seemed well charred, add in the tomatoes and broth and deglaze the pan, scraping up all the lovely brown bits.

5. Add all the other ingredients except chicken and cook for 1-2 minutes to allow the spices to bloom.

6. Add in chicken, close and seal the lid, and set your Instant Pot to 15 mins HP or use the Poultry setting. Let is release pressure naturally when done.

7. Open and remove chicken pieces and shred.

8. Using an immersion blender emulsify the sauce in the pot until the mixture is smooth. You may have to tilt the pot to get all the sauce to one side.

9. Turn the pot on sauté and start to thicken the sauce for 10 minutes. You want a thick sauce coating the chicken so it won't drip out thinly as it is added to the tortilla. Once it's thickened a bit, add in the chicken and heat through.

10. Serve with corn tortillas as a taco filling, or over rice or cauliflower rice for a low-carb option.

11. Top with chopped cilantro, crema, finely chopped red onions, shredded cabbage or avocado slices.