Instant Pot Shredded Chicken Torta

Name: Instant Pot Shredded Chicken Torta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts; 1 cup (240 ml) water; 1 tsp (6 g) kosher salt; 2 garlic clove, smashed; ½ tsp (2½ g) ground cumin; ¾ cup (180 ml) mayonnaise; 2 chipotle peppers in adobo sauce, chopped, plus 1 tablespoon sauce; 2 tsp (10 ml) fresh lime juice; 1 clove (1) garlic, minced, minced; kosher salt; 4 telera rolls; 8 oz (225 g) Oaxaca cheese, sliced into thin sheets; 2 ripe avocados, halved, pitted, and sliced; 2 Roma tomato, sliced into ¼-inch rounds; 8 leaves (8) crisp lettuce leaves (romaine or iceberg); ½ white onion, thinly sliced (optional); ¼ cup (10 g) fresh cilantro sprigs (optional)

From the MyKitchenBank Kitchen

A Mexican-inspired sandwich loaded with tender, quickly-cooked shredded chicken, creamy chipotle mayo, ripe avocado, melted Oaxaca cheese, and fresh toppings on a soft telera roll. The Instant Pot cooks chicken breast to perfect moisture in 15 minutes, ready to shred and assemble into a satisfying, restaurant-quality torta.

Prep: 20 min
Cook: 15 min
Wait: 10 min
Total: 45 min
Makes: 4 tortas

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts
1 cup (240 ml) water
1 tsp (6 g) kosher salt
2 garlic clove, smashed
½ tsp (2.5 g) ground cumin
For the chipotle mayo
¾ cup (180 ml) mayonnaise
2 chipotle peppers in adobo sauce, chopped, plus 1 tablespoon sauce
2 tsp (10 ml) fresh lime juice
1 clove (1) garlic, minced, minced
kosher salt
For assembly
4 telera rolls
8 oz (225 g) Oaxaca cheese, sliced into thin sheets
2 ripe avocados, halved, pitted, and sliced
2 Roma tomato, sliced into ¼-inch rounds
8 leaves (8) crisp lettuce leaves (romaine or iceberg)
½ (0.5) white onion, thinly sliced (optional)
¼ cup (10 g) fresh cilantro sprigs (optional)

Equipment (6)

6-quart Instant Pot or larger
Instant Pot trivet (metal steamer rack)
Large cutting board
2 forks or shredding claws
Small bowl
Serrated bread knife

Steps

Before you start

Release pressure from the Instant Pot fully before opening—use natural release
Slice avocados just before assembly so they don't brown
Have all toppings prepped and at hand for quick assembly

1
Prepare the Instant Pot
- Insert the trivet into the Instant Pot.
- Add 1 cup (240 ml) water to the bottom of the pot.
- Season the chicken breasts on both sides with 1 teaspoon (6 g) kosher salt and ½ teaspoon (2.5 g) ground cumin.
- Arrange the chicken on the trivet, breaking or folding it as needed to fit in a single layer.
- Scatter the 2 smashed garlic cloves around the chicken.
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Tip: Don't add salt directly to the water; the seasoning on the chicken is enough and keeps the meat from becoming tough.
2
Cook the chicken
- Close the Instant Pot lid and set the valve to sealing.
- Press the Pressure Cook (or Manual) button and set the time to 12 minutes on high pressure.
- The pot will take 2–3 minutes to build pressure before cooking begins.
3
Release pressure naturallyOven 165°F / 75°C
- When the cooking time ends, let the pressure release naturally for 10 minutes.
- Then carefully move the valve to venting to release any remaining pressure.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
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Ready when: Chicken reaches 165°F (74°C) internally and pulls apart easily with forks
Tip: Never force the pressure release by turning the valve immediately—this can spray hot liquid and dry out the chicken.
4
Shred the chicken
- Carefully remove the trivet from the Instant Pot using tongs and discard the cooking liquid (or save it for another use).
- Place the chicken on a cutting board and use two forks or shredding claws to pull the meat into bite-sized shreds.
- Discard any bones or skin, if present.
- Set the shredded chicken aside and let it cool for a minute or two.
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Ready when: Chicken breaks into tender, uniform shreds
Tip: Shred the chicken while it's still warm—it will come apart more easily and hold the broth flavors.
5
Make chipotle mayo
- In a small bowl, combine 0.75 cup (180 ml) mayonnaise, 2 chopped chipotle peppers plus 1 tablespoon of the adobo sauce, 2 teaspoons (10 ml) fresh lime juice, 1 minced garlic clove, and a pinch of kosher salt.
- Stir until smooth and well blended.
- Taste and adjust salt or lime juice as needed.
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Ready when: Mayo is smooth with no visible chunks of chipotle
Tip: Add chipotle gradually and taste as you go—one extra pepper can make the mayo too spicy. You can always add more, but you cannot remove it.
6
Assemble the tortas
- Slice each telera roll horizontally, being careful not to cut all the way through; it should open like a book.
- Spread 2 tablespoons of chipotle mayo on the inside of the top half of each roll.
- On the bottom half, layer 2 slices of Oaxaca cheese, about 0.75 cup (180 ml) of the shredded chicken, 2 tomato slices, 2 lettuce leaves, and one-quarter of the sliced avocado.
- Add a small handful of thinly sliced white onion and a few cilantro sprigs if using.
- Close the roll gently.
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Ready when: Sandwich is tightly packed but not bursting, with cheese and chicken visible
Tip: Stack ingredients in order from the bottom: cheese first (so it nestles against the bread), then chicken, then fresh vegetables. This prevents the roll from falling apart.
7
Serve
- Serve the tortas immediately.
- If desired, wrap each sandwich tightly in foil or parchment paper for easier handling and neater eating.
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Tip: A warm torta is best, but if you need to hold them, wrap in foil to keep the cheese soft and the bread from drying out.

Good to know

Tips

Instant Pot cooking is quick and keeps chicken incredibly moist—there's no need to overcook it. Twelve minutes at high pressure with natural release is the sweet spot for even, tender results.
Layer the torta strategically: cheese on the bottom bread holds moisture, chicken in the middle provides substance, and delicate vegetables on top stay crisp and fresh.
For extra flavor, brush the inside of the telera rolls lightly with a bit of chipotle mayo and toast them in a dry skillet or under the broiler for 30 seconds per side. This adds a subtle char and helps the bread hold up better.
If your avocado is not quite ripe, prepare it earlier in the day and wrap it tightly in plastic wrap with a squeeze of lime juice to slow browning. Assemble only when you're ready to eat.

Make ahead

Shredded chicken can be made up to 3 days ahead and refrigerated in an airtight container. Chipotle mayo also keeps for 5 days in the fridge. Assemble the tortas just before eating.

Storage & reheating

Leftover shredded chicken keeps refrigerated for 3–4 days or frozen for up to 3 months. Chipotle mayo lasts 5–6 days in the fridge. Once assembled, tortas are best eaten immediately, but wrapped leftovers will keep at room temperature for up to 2 hours. Do not freeze assembled tortas (the bread becomes soggy upon thawing). To reheat leftover chicken, warm it gently in the microwave or a low skillet with a splash of broth to restore moisture.

Substitutions

Oaxaca cheese → fresh mozzarella or mild white cheese (like quesadilla cheese). Oaxaca is stretchy and creamy; fresh mozzarella or mild cheeses offer a similar melting quality, though the texture will be slightly different.
telera rolls → bolillo rolls or ciabatta rolls. Telera has a soft exterior and sturdy crumb that holds fillings well. Bolillo is denser and more traditional in some regions; ciabatta is airier but works if you're careful with packing.
chipotle peppers in adobo sauce → 2 teaspoons Sriracha or hot sauce blended into the mayo. Loses the smoky chipotle flavor but provides heat and tang. Use less if you prefer mild spice.
mayonnaise → Mexican crema or crème fraîche. These are tangier and slightly less thick; mix in a tablespoon of mayo or neutral oil to reach spreading consistency.