Instant Pot Chicken Tinga Tacos: Blend all sauce ingredients (I did not saute them first). Add sauce to Instant Pot along with about a pound of chicken breasts. Cook on high pressure for 10 minutes. Shred chicken in sauce and serve.

Spiciness: I like to use two chipotle peppers for optimal “medium” spiciness. If you want a mild version, just use one chipotle pepper. If you want it hot hot hot, go for three.

Avocado Mash: I found my avocados sliding out of the tacos because I am a taco monster and things got a little messy. To make sure I got every ounce of avocado goodness possible, I mashed up the avocado, squeezed in some lime juice, sprinkled in some salt and a super light dusting of garlic powder, and spread that on my tortillas before adding the chicken.

CHAR YOUR TORTILLAS PLEASE: Place directly over a gas flame to char the edges. Place on a plate, and cover with a towel to steam. (If working on an electric stovetop, heat the tortillas on a warmed pan, and cover to steam.)

Freezer Meal Version

1. Blend Into a Sauce:
   1 tablespoon olive oil
   half of an onion
   2 cloves garlic
   2 individual chipotles in adobo sauce
   1 teaspoon oregano
   1 teaspoon cumin
   1 14-ounce can crushed fire-roasted tomatoes
   1⁄2 teaspoon salt
2. Freeze sauce with:
   2 lbs. boneless skinless chicken thighs
3. Instant Pot Instructions: High pressure 15 mins + 10 mins natural release
4. Slow Cooker Instructions: High setting 4 hours (thaw first)
5. Final Step: Serve as tacos, on a salad, in a rice bowl, or in enchiladas.
6. Check out our full freezer meal posts with all recipes and instructions here!

Pickled Onions – I like to add pickled onions to add an extra umph to this recipe. Go all in with this guide to onions.