This colorful, delicious chicken torta couldn’t come together as quickly as it does without the convenience of the Instant Pot. Chicken breasts are simmered with prepared pico de gallo until tender enough to shred. The sandwich is then assembled with marinated cucumbers, refried beans, mayonnaise and loads of fresh toppings on a soft roll.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 large skinless, boneless chicken breasts (about 10 ounces each)
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- Kosher salt and freshly ground pepper
- 1/2 cup fresh pico de gallo, plus more for topping
- 6 mini cucumbers, quartered lengthwise into spears
- 1 lime, halved
- 1/4 cup packed fresh cilantro, plus more for topping
- 4 telera, bolillo, Portuguese or kaiser rolls, split
- 1/2 cup mayonnaise
- 1/2 cup refried black beans
- Shredded iceberg lettuce, sliced avocado and/or pickled jalapenos, for topping
Instructions
- Preheat the oven to 425 degrees F. Toss the chicken with 1 tablespoon vegetable oil, the chili powder and salt and pepper in a bowl. Set a 6-quart Instant Pot to saute on high. Add the remaining 1 tablespoon oil and the chicken and cook, turning, until browned, about 4 minutes; remove to a plate. Turn off the Instant Pot.
- Add the pico de gallo to the pot, stirring to scrape up any browned bits. Add the chicken and 1/2 cup water. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 8 minutes. When the time is up, turn the valve to the venting position to release the pressure.
- Meanwhile, toss the cucumbers with the juice of 1/2 lime, the cilantro and a big pinch each of salt and pepper. Place the rolls cut-side up on a baking sheet and bake until toasted, 5 minutes.
- Remove the lid of the Instant Pot and set to saute on high. Using 2 forks or tongs, shred the chicken, tossing, 3 to 5 minutes. Add 1 teaspoon juice from the remaining 1/2 lime and toss.
- Spread the mayonnaise on the cut sides of the rolls. Spread the refried beans on the roll bottoms. Top with the chicken, more pico de gallo, lettuce, avocado, pickled jalapenos and cilantro. Add the roll tops. Serve with the cucumbers.
Nutrition Facts
| Calories | 690 |
| Total Fat | 35 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 125 milligrams |
| Sodium | 855 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 5 grams |
| Sugar | 5 grams |
| Protein | 46 grams |
Reviews
This is the worst recipe I have tried. I made the mistake of making as per the recipe. I can tell you what it is missing….. garlic and cumin. Way to much chili powder without cumin. Avoid, please.