I don’t know about y’all, but a healthy balanced diet is something I often struggle with. What can I say, I’m a sucker for fried foods, sweets, and vodka. As I get older and my days get busier, I’m trying to be more conscious of my everyday food choices. With that being said, I promised myself to incorporate more health conscious home cooked meals for dinner rather than dining out. I heard many great things about Instant Pot and its wonders in making quick meals. I have a full time job as a Program Manager at a tech company and I’m working on my Master’s degree so I knew the Instant Pot would come in clutch for quick, delicious AF meals. Since I don’t have a lot of kitchen space and only need to cook for two, I opted to buy the Instant Pot Mini 3 Qt rather than the regular size one.
This past week, for the first time ever, I used my Instant Pot Mini to cook my mom’s Chicken Tinga recipe. Not only is Chicken Tinga one of my all time favorite Mexican dishes, it’s packed with flavor, easy to make, and requires less than an hour of your time. Since my mom usually makes her Chicken Tinga on the stove, I knew that cooking it in the Instant Pot was going to be an interesting experiment. Check out the video I posted below to see the results of my Instant Pot Chicken Tinga experiment ;)
Ingredients I used for my Instant Pot Mini version of Chicken Tinga:
3 large chicken breasts, cut in half
14 ounce can diced tomatoes
1/2 cup broth
3 chipotle pepper in adobo sauce, could add less you like don’t spicy heat
1 small onion chunked
3 cloves garlic or 2 teaspoons garlic powder
1 tablespoons apple cider vinegar
2 teaspoons cumin
1 teaspoons oregano
1 teaspoon sea salt
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