Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Instant Pot Chicken Tortas
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
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