Chicken Tinga Tostadas (Pressure Cooker) | CookOS

Chicken Tinga Tostadas

Name: Chicken Tinga Tostadas (Pressure Cooker)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 4 cups water, or enough to cover; 1 medium yellow onion, quartered; 2 tinga seasoning bombs; 1 package tostada shells; 1 (15 oz) can refried beans; 1 cup shredded lettuce; 1/2 cup diced tomatoes; 1/4 cup sour cream; 2 tbsp hot sauce; 1/4 cup crumbled cotija cheese

Chicken Tinga Tostadas are a quick Mexican appetizer made in a pressure cooker where boneless chicken breasts are cooked tender in seasoned broth and served on crispy tostada shells with beans, fresh toppings, and cotija cheese.

🌍Mexican 🏷️Chicken tinga 🏷️Tostadas 🏷️Shredded chicken 🏷️Easy recipe Weeknight dinner

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

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Ingredients

1.5 lbs boneless, skinless chicken breasts
4 cups water, or enough to cover
1 medium yellow onion, quartered
2 tinga seasoning bombs
1 package tostada shells
1 (15 oz) can refried beans
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup sour cream
2 tbsp hot sauceoptional
1/4 cup crumbled cotija cheese

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Instructions

1
Place chicken breasts in a pressure cooker and add enough water to submerge them.
2
Add the quartered onion and tinga seasoning bombs to the pot.
3
Secure the lid and pressure cook on high for 20 minutes.
4
Once cooked, carefully release the pressure and remove the chicken from the pot to a separate bowl.
5
Shred the chicken using tongs or two forks.
6
Add a ladle of the cooking broth back to the shredded chicken to keep it moist.
7
To assemble, spread a layer of refried beans onto a tostada shell.
8
Top with a generous amount of the shredded chicken tinga.
9
Add shredded lettuce and diced tomatoes.
10
Drizzle with sour cream and hot sauce.
11
Finish by sprinkling with crumbled cotija cheese and serve immediately.

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Tips & Notes

Pro tips

Do not overcrowd the pressure cooker; ensure chicken is covered by broth for even cooking.
Natural release for 5 minutes after pressure cooking helps chicken stay moist before manual venting.
Shred chicken immediately after cooking while still warm for cleaner, more uniform pieces.
Toast tostada shells in a 350°F oven for 2–3 minutes before assembly to restore crispness if they've softened.

Substitutions

Boneless, skinless chicken breasts → bone-in, skin-on chicken thighs (increase cooking time by 5 minutes)
Refried beans → black beans or pinto beans (drained and warmed)
Sour cream → Mexican crema or Greek yogurt
Tostada shells → crispy tortillas, fried wonton wrappers, or flour tortilla chips

Storage & make-ahead

Refrigerate cooked shredded chicken in an airtight container for up to 3 days; reheat gently in a skillet or microwave before serving on fresh tostadas.

Equipment

pressure cooker

Common Questions

Can I make this without a pressure cooker?

Yes. Simmer the chicken breasts in the broth with tinga seasoning in a regular pot for 20–25 minutes until cooked through, then shred and proceed with assembly.

What are tinga seasoning bombs?

Tinga seasoning bombs are concentrated flavor packets designed to add authentic Mexican spice and tang to the chicken broth; follow the package instructions for quantity.