Instant Pot Chicken Carnitas
Craving bold, juicy, and flavorful carnitas but don’t have hours to spare?
This Instant Pot Chicken Carnitas recipe gives you tender, shredded chicken with crispy edges in just 30 minutes!
With a quick pressure cook and a simple broil, you get restaurant-quality carnitas without the hassle.
Perfect for tacos, burrito bowls, nachos, and more!
Serve with warm tortillas, fresh salsa, and a squeeze of lime for an irresistible bite
For Instant Pot Chicken Carnitas
- Chicken – Boneless, skinless chicken breasts cook up tender and juicy, perfect for shredding.
- Olive Oil – Used to sauté the onions and garlic, adding depth of flavor.
- Onion – Chopped and cooked until soft, giving the dish a rich, savory base.
- Garlic – Minced for extra aromatic flavor.
- Cumin – Adds warmth and a deep, earthy taste to the seasoning.
- Oregano – Brings a hint of herbal freshness to balance the spices.
- Chili Powder – Adds a subtle kick and enhances the bold flavors.
- Salt & Black Pepper – Essential for seasoning and enhancing all the flavors.
- Pineapple Juice or Orange Juice – Adds a touch of natural sweetness and acidity to tenderize the chicken.
- Lime Juice – Brightens up the dish with a zesty, citrusy kick.
- Chicken Stock – Keeps the chicken moist and infuses extra savory goodness.
- Fresh Cilantro – A vibrant garnish to finish off the dish.
For Crispy Carnitas (Optional)
- Broiler – Used to create crispy edges after shredding the chicken.
- Leftover Cooking Juices – Spoon over the chicken for extra moisture and flavor before broiling.
- More Lime Juice – A final squeeze for added freshness.
Instant Pot Chicken Carnitas
Notes
Ingredients:
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ¼ cup (60 ml) pineapple juice or orange juice
- ¼ cup (60 ml) lime juice
- ¼ cup low-sodium chicken stock
- 1 lb boneless, skinless chicken breasts
- Fresh cilantro for garnish
Instructions:
- Prepare the Seasoning: In a small bowl, mix cumin, oregano, salt, pepper, and chili powder.
- Sauté Aromatics: Set the Instant Pot to "Sauté" mode and heat the olive oil. Add the chopped onion and cook until soft and fragrant (about 3 minutes). Stir in minced garlic and cook for another minute.
- Cook the Chicken: Pour in pineapple juice, lime juice, and chicken stock. Add the spice blend and mix well. Place the chicken breasts in the pot, ensuring they are coated in the liquid.
- Pressure Cook: Cancel the sauté function. Secure the lid, set the steam valve to closed, and select 'Manual' or 'Pressure Cook' for 8 minutes. Once done, let it naturally release for 10 minutes before manually releasing any remaining pressure.
- Shred the Chicken: Open the lid and shred the chicken using two forks.
Optional Step for Crispier Carnitas:
- Preheat the broiler to high.
- Transfer shredded chicken to a lightly greased baking sheet, spreading it in an even layer.
- Broil for 5 minutes, then drizzle some of the reserved cooking juices over the chicken, toss, and broil for another 5 minutes.
- Squeeze fresh lime juice over the top and garnish with chopped cilantro.
Serving Suggestions:
- Enjoy in tacos, burritos, bowls, nachos, or quesadillas!
Nutrition
Calories: 208kcal | Carbohydrates: 12g | Protein: 26g | Fat: 6g | Saturated Fat: 1g |
Cholesterol: 66mg | Sodium: 594mg | Potassium: - | Fiber: 1g | Sugar: 6g |
Vitamin A: - | Vitamin C: - | Calcium: - | Iron:
1. Can I use chicken breasts instead of thighs for this recipe?
Yes! You can use boneless, skinless chicken breasts, but chicken thighs are recommended due to their higher fat content, which keeps the meat juicy and flavorful during cooking.
2. How can I achieve crispy edges on the chicken carnitas?
After pressure cooking and shredding the chicken, spread it in a single layer on a baking sheet, pour some of the cooking juices over it, and broil for 5–6 minutes until crispy.
3. Is it necessary to sauté the onions and garlic before pressure cooking?
Sautéing the onions and garlic enhances their flavors and adds depth to the dish, but if you’re short on time, you can skip this step and still achieve a tasty result.
4. Can I make this recipe ahead of time and reheat it later?
Absolutely! Cooked chicken carnitas can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, spread the chicken on a baking sheet, drizzle with some reserved cooking juices, and broil for a few minutes until warmed and crispy.
5. What are some serving suggestions for chicken carnitas?
Chicken carnitas are versatile and can be used in tacos, burritos, bowls, nachos, or tostadas. Serve with warm tortillas, fresh salsa, guacamole, chopped onions, cilantro, and a squeeze of lime for added flavor.
