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:

1. Prepare the Seasoning: In a small bowl, mix cumin, oregano, salt, pepper, and chili powder.
2. 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.
3. 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.
4. 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.
5. Shred the Chicken: Open the lid and shred the chicken using two forks.  

Optional Step for Crispier Carnitas:

1. Preheat the broiler to high.
2. Transfer shredded chicken to a lightly greased baking sheet, spreading it in an even layer.
3. Broil for 5 minutes, then drizzle some of the reserved cooking juices over the chicken, toss, and broil for another 5 minutes.
4. 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: