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Ingredients
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1 tablespoon olive oil
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1 large onion, sliced into petals
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3 pounds skinless, boneless chicken breast halves
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1 teaspoon dried Mexican oregano
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6 canned chipotle chile peppers in adobo sauce, finely chopped
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1 (28 ounce) can crushed tomatoes
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1 teaspoon salt
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6 tostada shells
Directions
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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.
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Select high pressure according to manufacturer's instructions and set timer for 15 minutes. Allow 10 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Unlock and remove the lid.
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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.
Nutrition Facts (per serving)
380 | Calories |
11g | Fat |
20g | Carbs |
50g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 380 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 12% |
Cholesterol 129mg | 43% |
Sodium 782mg | 34% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 4g | 14% |
Total Sugars 1g | |
Protein 50g | 101% |
Vitamin C 14mg | 15% |
Calcium 83mg | 6% |
Iron 3mg | 19% |
Potassium 809mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.