If you’re looking for a fast, bold, and flavor-packed dinner, this Instant Pot Asian-Style Chicken Tinga is the perfect mix of sweet, spicy, tangy, and savory. Like these Asian-Inspired Smashed Turkey Tacos with Quick-Pickled Vegetables & Sriracha Mayo.
Inspired by the traditional Mexican dish “Tinga,” this version adds an Asian twist—with soy sauce, ginger, garlic, pepper jelly, and peach jam working together to create a glossy, deeply satisfying sauce.
The Instant Pot brings the whole dish together in under 30 minutes, delivering tender, juicy chicken coated in a sticky sweet-and-spicy glaze.
It’s a winning weeknight recipe that feels both comforting and exciting, making it ideal for busy home cooks or anyone craving a flavorful meal without a lot of effort.
Quick & Flavorful Instant Pot Asian-Style Chicken Tinga (Easy Recipe!)
1/4 cup apricot jam (or peach /mango/orange marmalade)
1–1½ tablespoons hot & sweet pepper jelly
2 tablespoons ketchup
1/4 cup soy sauce
2 tablespoons grated fresh ginger
2 pounds chicken thighs, skinless, boneless (leave whole)
4 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons unseasoned rice vinegar (added after cooking)
Before you start cooking here are some – Tips for Perfect Chicken Tinga
You can use chicken breasts, but chicken thighs are highly recommended—they stay juicy and flavorful.
Add extra pepper jelly if you love more heat, or reduce it for a milder dish.
Turn on the Instant Pot to ‘Sauté’ mode.
In the Instant Pot insert, whisk together the apricot jam, hot & sweet pepper jelly, ketchup, soy sauce and ginger until the jam and pepper jelly begin to loosen.
Next, add the chicken, garlic and onions. Stir everything to combine well and the chicken is well coated in the sauce mixture.
Cooks Notes
No oil or sautéing needed as the flavors develop fully during pressure cooking.
Most recipes require adding water to the Instant Pot.
This recipe though, already provides more than enough liquid from the jam, pepper jelly, soy sauce, ketchup, onion’s moisture, and chicken thighs will release juices as they cook.
Together, these ingredients will create plenty of natural cooking liquid — usually ¾ to 1 cup.
That’s well above the Instant Pot’s minimum requirement of 1/2 cup liquid.
Lock the lid and set the valve to Sealing. Cook on HIGH pressure for 10 minutes. Allow 5 minutes natural release, then quick release the remaining pressure.
Transfer chicken to a plate and shred with two forks. Return shredded chicken to the Instant Pot.
Stir in 2 tablespoons rice vinegar. Taste and season with salt and pepper.
Turn on ‘Sauté’ mode and simmer for 3–5 minutes until it thickens to your desired consistency.
Serving Suggestions
Instant Pot Asian-Style Chicken Tinga serves wonderfully with:
- Jasmine or basmati rice
- Rice noodles
- Cauliflower rice
- Stir-fried veggies
- Crispy lettuce cups
Try spooning it over rice bowls or even using it as a taco filling for a fun fusion twist. Can also be used to made tostadas.
Meal Prep & Storage
This dish not only tastes amazing fresh, but also reheats beautifully.
Refrigerate: up to 4 days or Freeze: up to 3 months
The sauce deepens in flavor as it sits, making leftovers even more delicious.
The Instant Pot keeps the process fast and foolproof, making this a recipe you’ll come back to again and again.
Find More Delicious Instant Pot Recipes Here 👇🏼
Craving Something New – Find Your Next Favorite Breakfast, Lunch, Brunch, Side Dish, Soup , Salad, Sandwich, Dinner And Dessert Recipes Here 👉🏽 Recipe Index
More Deliciously Yummy Recipes
- Roasted Sweet Potatoes With White Miso and Maple Syrup
- Guide To Cooking With Salt
- Fruit-Based Seasonings You Use Every Day Without Even Realizing It
- Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
- Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
Please Share With Your Social Network:
Discover more from Cook Plate Fork
Subscribe to get the latest posts sent to your email.