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How to Make Instant Pot® Crispy Chicken Carnitas - A Step-by-Step Guide

When it comes to creating an easy and delicious meal, Instant Pot® Crispy Chicken Carnitas is a go-to dish that never disappoints. This recipe combines the convenience of using an Instant Pot® with the rich and savory flavors of traditional carnitas. The result is a mouthwatering meal that is perfect for weeknight dinners or casual gatherings with friends and family.

One of the best things about this recipe is that it takes minimal effort to prepare, yet the end result is incredibly s...

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Ingredients

  • 1 tablespoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 pinch salt and ground black pepper to taste
  • 3 tablespoons olive oil, divided
  • 2 pounds skinless, boneless chicken breast halves
  • 5 cloves garlic, pressed
  • 1 yellow onion, quartered
  • ¼ cup lime juice
  • ¼ cup chicken broth
  • ½ bunch cilantro
  • 1 chipotle pepper in adobo sauce, or more to taste
  • 1 orange, zested and juiced
  • 1 bay leaf
  • ½ cup mayonnaise
  • 1 tablespoon milk
  • 1 chipotle pepper in adobo sauce, or more to taste
  • 1 pinch salt
  • 1 pinch garlic powder

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 10
  • Yield: 10 servings

  • Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and sear chicken breasts, 1 to 2 minutes per side, working in batches so chicken sears rather than steams. Transfer chicken to a plate.
  • Add garlic and onion to the hot cooker; cook and stir until browned evenly on all sides, about 2 minutes. Return chicken to the pressure cooker along with lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon adobo sauce, orange zest and juice, and bay leaf. Close and lock the lid. Set timer for 8 to 10 minutes, depending on size of chicken breasts.
  • Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender. Blend chipotle sauce until smooth.
  • Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer chicken breasts to a clean surface and reserve cooking liquid. Shred chicken meat using 2 forks. Place in a large bowl and drizzle 1/4 cup cooking liquid over chicken; toss to coat. Drizzle 1 tablespoon oil over the surface of a baking sheet. Add chicken to the sheet and drizzle remaining 1 tablespoon oil on top. Stir to coat evenly.
  • Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid and rotate the pan for even broiling. Continue broiling until crispy, 5 to 7 minutes more. Serve with chipotle sauce.

    • Nutrition

    236 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 56mg
    • Sodium: 186mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 20g
    • Vitamin C: 7mg
    • Calcium: 31mg
    • Iron: 1mg
    • Potassium: 241mg

    Categories

    Carnitas recipes
    Chicken recipes
    Instant pot recipes
    Crispy recipes
    Main recipes