Instant Pot® Chicken Tinga

Ingredients

• 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

Steps

1. Switch on a multi-functional pressure cooker, such as Instant Pot, and choose the Sauté function. Add the olive oil and onions and cook for about 2 minutes, until the onions soften. Switch off Sauté, then add the chicken, oregano, chipotle peppers, tomatoes, and salt.
2. Following the manufacturer's instructions, select High pressure and set the timer for 15 minutes. Let pressure build for 10 minutes.
3. Use the natural-release method according to the manufacturer's instructions for about 10 minutes, then unlock and take off the lid.
4. Put the chicken on a cutting board and let cool for 10 minutes. Shred it, return it to the pot, and stir to combine. Use a slotted spoon to serve the chicken tinga on the tostadas immediately.