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Instant Pot Chipotle Chicken Tinga Tostadas make a quick weeknight meal. The chicken is delicious, healthy, juicy, and tender. They’re so easy and versatile.

Is it worth hiring a personal trainer? One word – YES!
Instant Pot Chipotle Chicken Tinga Tostadas (healthy, gluten-free, dairy-free)

There was a time in my life when I was at my lowest. I didn’t need to lose weight per se, but rather, I needed to gain weight“the healthy way”. I was literally eating salads and fruits, not because I didn’t LOVE food, it was because I had no appetite.

During this period, I decided to hire a personal trainer who would help me get stronger, and fitter, and teach me how to work out efficiently and effectively. It was expensive, but I also knew if I don’t invest in myself, who will? At the time, I was living in downtown Jersey City and a regular at my gym, however I wasn’t seeing the results I wanted. I was spending way too much time on cardio, and not enough time doing weights.


I hired a personal trainer at my gym who was ridiculously fit and appeared to know what he was doing. He evaluated me and told me to increase my protein intake. Note – in order to gain weight “the healthy way”, I was eating protein, veggies, good fats, good carbs, and fruits, however I wasn’t indulging in desserts daily in order to gain weight. The same would apply if you’re trying to lose weight, however you would have to cut down on calories in order to lose weight.

I booked him for 1-hour training sessions twice a week and worked out on my own a couple more times a week. During this time, we didn’t focus on cardio, instead, he had me lifting weights and doing lots of reps and 3-4 sets. He also included high-intensity training which definitely kicked my butt. In order to build muscle, each week I was increasing the number of weights I was lifting, whether I was doing squats with a kettlebell or lunges with a barbell, I was going heavier on weights. It felt good pushing myself, and I could feel my body getting stronger.


Since I  loved the changes I was seeing, I booked my trainer for another 16 sessions. Keep in mind, hiring a personal trainer short term is most definitely worth it because they will teach you about form and show you exactly what you are doing wrong. With that said, long term I wasn’t able to commit to any more sessions due to the cost involved, however I walked away way more knowledgeable than before. I finally learned about form, and how to work out efficiently and effectively. That was by far one of the best gifts I gave myself in 2015.

Since building muscle is all about eating protein, I thought it would be appropriate to share this Instant Pot Chipotle Chicken Tinga Tostadas I recently made in my Instant Pot. Let me just tell you, cooking meat in an InstantPot result in such tender and juicy meat, you ought to give it a try. Top this shredded chicken over baked tostadas as I did, or over nachos, tacos, or burritos, or make yourself a chipotle chicken bowl. It’s so versatile and so good! Enjoy!

These Chipotle Chicken Tinga Tostadas are:

Baked, not fried
High in Protein
Good for you
Versatile – top them over tostadas, tacos, quesadillas, nachos, or a chicken bowl.

More Chicken Recipes

5 from 1 vote

Instant Pot Chipotle Chicken Tinga Tostadas

By: Nisha
Instant Pot Chipotle Chicken Tinga Tostadas make a quick weeknight meal. The chicken is delicious, healthy, juicy, and tender.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 14 tostadas


Instant Pot Chicken

  • 1 tbsp avocado oil
  • 4 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1/2 medium red pepper, chopped
  • 3 plum tomatoes, chopped
  • 2 tsp onion powder
  • 1 tsp marjoram
  • 2 tsp cumin powder
  • 2 tsp dried oregano, rubbed
  • 1 tsp salt
  • 2 chipotle peppers + 4 tbsp adobo sauce from a can, blended
  • 1 1/2 pounds organic boneless skinless chicken breasts
  • 1/4 cup fresh cilantro, chopped
  • squeeze of half a lime


  • baked tostadas*
  • shredded lettuce
  • shredded chicken
  • Mexican cheese, optional
  • a dollop of mango salsa,
  • garnish with onions
  • garnish with cilantro
  • top with sliced avocado
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  • Chop the garlic, onion, red bell pepper and tomatoes.
  • Blend the chipotle peppers and adobo sauce. Set aside.
  • Split the chicken breast pieces into halves. Set aside.
  • Add all the spices to a plate… onion powder, marjoram, cumin powder, oregano, and salt. Set aside.
  • Set the Instant Pot to SAUTE mode, once hot, add oil followed by garlic, onion and red bell pepper. Saute for 5 minutes.
  • Once softened, add tomatoes and cook for another 5-6 minutes.
  • Now add the chipotle peppers + adobo sauce and spices to the tomato mixture. Stir and cook for a minute.
  • Immediately add the chicken breasts.
  • Stir and coat the chicken well with the tomato mixture. Do this for about 30 seconds. Arrange the chicken on top of the tomato mixture.
  • Cover the Instant Pot with the lid. Set the venting knob to the sealing position. Hit CANCEL. Set to HIGH PRESSURE and cook for 10 minutes. Let the chicken release naturally or wait 20 minutes before opening.
  • While the chicken is cooking, prep your toppings.
  • This is what you should have once the chicken is cooked.
  • Remove the chicken and place into a bowl. Shred the chicken using 2 forks.
  • Transfer the chicken back to the sauce.
  • Stir well.
  • Set the Instant Pot to SAUTE mode for a couple minutes to absorb the water in the gravy. Hit CANCEL once done. Once done this is what you should have. Add cilantro and lime juice.
  • To assemble, take a couple baked tostadas and heat them in a toaster oven at 400 degrees for a couple minutes. Then top with shredded lettuce.
  • Followed by the shredded chicken we prepped.
  • At this time if you want cheese, top the chicken with Mexican cheese and pop it back into the toaster oven for a few minutes. If not, go dairy-free – top with
    , onions, cilantro, and avocado. Squeeze some more lime if need be.


* For this recipe I used Guerrero’s Baked Tostadas. You can find this brand at most grocery stores, Smart & Final in California, Mexican/Latin grocery stores.


Calories: 119kcal | Carbohydrates: 11g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Cholesterol: 31mg | Sodium: 308mg | Potassium: 281mg | Fiber: 2g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg

Additional Info

Course: Main Course
Cuisine: Mexican
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.

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5 from 1 vote

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  1. Thank you so much for this recipe. My family was bored of eating the same grilled chicken breast daily and this recipe came to rescue. All of enjoyed eating this.

    Will try other recipe from your blog soon .