Chicken Tinga

We have a Mexican restaurant near us that makes the best chicken tinga tacos, and this is my attempt to replicate it, using my pressure cooker.

Ingredients:

• 2 lbs. boneless, skinless chicken thighs
• 1 small onion, diced
• minced garlic, to taste
• 1 cup chicken broth
• 1-3 chopped chipotle peppers canned in adobo sauce (depending on how spicy you want it)
• 1-2 tablespoons of adobo sauce 
• 3 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• salt to taste

Using the sauté function, sauté the onion until translucent. Add the garlic and spices and sauté 1-2 minutes more. Add the rest of the ingredients and cook on high pressure for 10 minutes. Manually release and put chicken in stand mixer bowl with about 1/2 cup of the liquid. Mix in the stand mixer on low until shredded.