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Home » Instant Pot Pork Recipes

Instant Pot Pork Tinga

Published: Jan 19, 2022 · Modified: Feb 18, 2022 by Kate · This post may contain affiliate links.

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Easy Instant Pot Pork Tinga recipe! This simple but tasty pork tinga makes a great filling for tacos, enchiladas, and more! 

Dish of pork tinga with a meat fork in it.

Instant Pot Pork Tinga makes a delicious for tacos, enchiladas, and more! The combination of the pork and chorizo makes a tasty combination with tons of flavor.

The tinga is also made entirely in the Instant Pot inner pot, which makes it easier to clean up.

WHAT IS TINGA?

Tinga is a Mexican dish that traditionally consists of shredded chicken cooked in a tomato/chile sauce. This recipe is a take on the traditional and uses pork in place of chicken.

HOW TO MAKE INSTANT POT PORK TINGA

Chorizo onion and garlic in an instant Pot inner pot.

Add the chorizo, onion, and garlic to the inner pot. Sauté for about 3-4 minutes, stirring regularly.

Add the oregano, and stir in.

Sauce for pork tinga in an instant pot inner pot.

Stir in the chicken broth, and scrape up any browned bits from the bottom of the pan.

Add the tomatoes with their juice and the chipotle chile.

Pork in tinga sauce.

Place the pork in the sauce, fat side up. Season with salt and pepper.

Close and lock the lid. Turn the pressure release valve to SEALING.

Press MANUAL HIGH pressure and adjust the time to 60 minutes. Let the pressure release naturally for 20 minutes.

Turn the pressure release valve to VENTING to release any remaining pressure. Press CANCEL.

Carefully transfer the pork to a bowl and shred. Carefully pour the liquid into a fat-separator.

Discard the fat. Return the cooking liquid to the inner pot.

Press SAUTE. Cook the liquid for about 10 minutes to slightly reduce the liquid.

Return the shredded pork to the sauce. Stir in lime juice.

Serve topped with cilantro, if desired.

TIPS

  • Pork: A boneless pork butt or shoulder roast or similar cut will work.
  • Chorizo: I use pork chorizo, like Cacique.
  • Chicken broth: I like to use reduced-sodium chicken broth.
  • Diced tomatoes: Regular diced tomatoes work well, but fire-roasted tomatoes add a little extra to the sauce.

HOW TO SERVE

Traditionally, tinga is served as a filling for tacos or enchiladas or on a tostada. I like to top it with queso fresco, cilantro, pico de gallo, and guacamole or fresh avocado.

Dish of pork tinga with a meat fork in it.

STORAGE 

This pork tinga can be stored, covered, in the fridge for up to 4 days.

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If you’ve tried this Instant Pot pork tinga recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Dish of pork tinga with a meat fork in it.

Instant Pot Pork Tinga

Instant Pot pork tinga is the easiest way to make pork tinga!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 13 minutes minutes
Pressure Release: 20 minutes minutes
Total Time: 1 hour hour 58 minutes minutes
Servings: 8 servings
Calories: 372kcal
Author: Kate at Eating in an Instant

Equipment

  • Instant Pot/Electric Pressure Cooker

Ingredients

  • 3 pounds boneless pork butt roast
  • Salt
  • 1 teaspoon ground black pepper
  • 12 ounces Mexican chorizo
  • 1 cup diced white or yellow onion
  • 4 cloves garlic minced
  • 1 ½ teaspoons dried oregano
  • ¾ cup chicken broth
  • 14.5 ounce can diced tomatoes
  • 1 chipotle chile in adobo sauce
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Instructions

  • Add the chorizo, onion, and garlic to the inner pot.
  • Saute for about 3-4 minutes, stirring regularly.
  • Add the oregano, and stir in.
  • Stir in the chicken broth, and scrape up any browned bits from the bottom of the pan.
  • Add the tomatoes with their juice and the chipotle chile.
  • Place the pork in the sauce, fat side up.
  • Season with salt and pepper.
  • Close and lock the lid.
  • Turn the pressure release valve to SEALING.
  • Press MANUAL HIGH pressure and adjust the time to 60 minutes.
  • Let the pressure release naturally for 20 minutes.
  • Turn the pressure release valve to VENTING to release any remaining pressure.
  • Press CANCEL.
  • Carefully transfer the pork to a bowl and shred.
  • Carefully pour the liquid into a fat-separator.
  • Discard the fat.
  • Return the cooking liquid to the inner pot.
  • Press SAUTE.
  • Cook the liquid for about 10 minutes to slightly reduce the liquid.
  • Return the shredded pork to the sauce.
  • Stir in lime juice.
  • Serve topped with cilantro, if desired.

Notes

  • Pork: A boneless pork butt or shoulder roast or similar cut will work.
  • Chorizo: I use pork chorizo, like Cacique.
  • Chicken broth: I like to use reduced-sodium chicken broth.
  • Diced tomatoes: Regular diced tomatoes work well, but fire-roasted tomatoes add a little extra to the sauce.
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 7g | Protein: 46g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 501mg | Potassium: 809mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg
Tried this recipe?Leave me a comment below to let me know!

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Hi! I'm Kate. Dinner can be a struggle, but the easy Instant Pot dinner recipes on this site will get you eating in an instant!

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