Instant Pot Chicken Salsa Verde Torta

Name: Instant Pot Chicken Salsa Verde Torta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs (900 g) boneless, skinless chicken thighs, patted dry; 1½ cups (360 ml) salsa verde; ¾ cup (180 ml) low-sodium chicken broth; 3 garlic cloves, minced; 1 tsp (5 g) ground cumin; 1 tsp (6 g) kosher salt; ½ tsp (2 g) freshly ground black pepper; 4 bolillo rolls (crusty Mexican-style rolls); 2 ripe avocados, halved, pitted, and sliced; ½ cup (120 ml) pickled red onions, drained; ½ cup (10 g) fresh cilantro, roughly chopped; ½ cup (120 ml) crema or sour cream; 1 lime, halved (optional)

From the MyKitchenBank Kitchen

Tender, fall-apart chicken cooked in salsa verde in the Instant Pot, then shredded and piled onto a crispy-edged bolillo roll with creamy avocado, pickled onions, fresh cilantro, and a smear of crema or mayo. Juicy, authentic, and ready in under an hour—perfect for lunch or a casual dinner.

Prep: 15 min
Cook: 25 min
Wait: 15 min
Total: 55 min
Makes: 4 tortas

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Steps

Before you start

Ensure the Instant Pot is clean and the sealing ring is in place
Have all ingredients measured and the bolillo rolls at room temperature
Make sure you have enough counter or cutting board space to shred the chicken

1
Set up the pot
- Place the Instant Pot trivet (steamer rack) into the insert.
- Pour the chicken broth onto the trivet.
- This creates a small amount of liquid to generate steam for cooking.
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Tip: Don't skip this step—the trivet keeps the chicken elevated and allows it to cook evenly with steam.
2
Season and arrange chicken
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix together the minced garlic, ground cumin, kosher salt, and black pepper.
- Rub this mixture evenly over all sides of the chicken thighs.
- Place them on the trivet in a single layer, nestling them as needed (they can overlap slightly).
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Tip: Pat the chicken completely dry so the seasoning sticks and browning happens better; wet chicken won't brown as well.
3
Pour salsa verde
- Pour the salsa verde over and around the seasoned chicken thighs, making sure to coat them generously.
- The liquid should come partway up the sides of the chicken but doesn't need to cover them completely.
4
Seal and pressure cook
- Close the lid and turn the vent valve to "Sealing." Select high pressure and set the timer for 12 minutes.
- The Instant Pot will take 3–4 minutes to come to pressure before cooking begins.
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Ready when: Pot beeps when pressure cooking is complete
Tip: Don't open the pot during cooking—this releases pressure and extends the cooking time.
5
Release pressure and cool
- When the timer beeps, turn off the Instant Pot.
- Let the pressure release naturally for 5 minutes, then carefully turn the vent valve to "Venting" to release any remaining steam.
- Open the lid, tilting it away from your face to avoid the steam.
- The chicken should be fall-apart tender.
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Ready when: Chicken is very tender and easily breaks apart with a fork
Tip: Natural pressure release is gentler on the chicken; quick release can make it stringy.
6
Shred the chicken
- Using two forks or shredding claws, shred the chicken directly in the pot, breaking it into bite-sized pieces.
- Stir gently to coat the shredded chicken with the salsa verde liquid.
- Taste and adjust seasoning if needed.
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Ready when: Chicken is in small, tender shreds and well coated with sauce
Tip: Work while the chicken is still warm—it shreds much more easily than when it has cooled.
7
Toast the rolls (optional but recommended)Oven 400°F / 205°C
- While the chicken finishes, cut each bolillo roll in half lengthwise.
- Optional: lightly brush or spray the cut sides with a little oil and toast them in a 400°F (200°C) oven for 3–4 minutes, or in a skillet over medium-high heat, cut-side down, until lightly golden and crispy at the edges.
- This keeps them from becoming soggy.
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Ready when: Rolls are lightly golden and slightly crispy at the edges
Tip: Toasting is not mandatory but highly recommended—it prevents the torta from becoming mushy.
8
Assemble the tortas
- Lay each bolillo roll cut-side up.
- Spread a thin layer of crema on the bottom half of each roll.
- Divide the shredded chicken salsa verde mixture evenly among the rolls, placing it on top of the crema layer.
- Top each with avocado slices and pickled red onions.
- Sprinkle fresh cilantro over the filling.
- If desired, squeeze a little fresh lime juice over the top.
- Close the rolls.
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Ready when: All four tortas are filled and ready to eat
Tip: Don't overstuff—use your fingers to distribute the chicken evenly so it doesn't spill out when you bite in.
9
Serve
- Serve the tortas immediately while the chicken is still warm and the avocado is creamy.
- Have extra pickled onions and cilantro on hand if guests want more.

Good to know

Tips

Salsa verde color varies—some are brighter green, some are more muted. Look for one with good flavor (taste the jar lid if you can in the store) rather than just color; this will improve the final dish.
If your avocados aren't quite ripe, slice and assemble the tortas just before serving; this prevents browning and ensures creamy texture.
The shredded chicken soaks up the salsa verde beautifully—it's not watery, so don't be afraid of the sauce coating it thoroughly.
For extra heat, drizzle with hot sauce or add sliced jalapeños to the assembly step.

Make ahead

The shredded chicken in salsa verde can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a small saucepan over medium-low heat with a splash of broth if it seems dry. Assemble the tortas fresh just before serving so the rolls stay crispy and the avocado doesn't brown."

Storage & reheating

Store leftover shredded chicken salsa verde in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium-low heat. Assembled tortas are best eaten fresh but can be wrapped individually in foil and refrigerated for up to 4 hours (the avocado will darken). To reheat a wrapped torta, warm it in a 300°F (150°C) oven for about 10 minutes until heated through. Do not freeze assembled tortas; the avocado and crema will not freeze well. The shredded chicken alone can be frozen in an airtight container for up to 3 months; thaw in the refrigerator overnight and reheat before using.

Substitutions

bolillo rolls (crusty Mexican-style rolls) → telera rolls, ciabatta, or crusty hoagie rolls. Any sturdy, crusty bread will work; the key is using something that won't fall apart under the moist filling.
crema or sour cream → sour cream, mayonnaise, or Mexican crema (if available). Crema is traditional and has a tangy, mild flavor; mayo will make it richer, sour cream will be more sour.
salsa verde → red salsa or a mixture of green salsa with a diced jalapeño. The salsa verde gives this torta its characteristic tang; red salsa will make it richer and slightly spicier.
pickled red onions → thinly sliced fresh red onion tossed with lime juice and salt, or store-bought pickled jalapeños. Pickled onions add brightness; fresh onion with lime will be less acidic but still fresh.