Chicken Carnita Instant Pot Recipe

5 from 1 vote

Chicken Carnita Instant Pot Recipe

Chicken Carnitas in the instant pot effortlessly combines tender shredded chicken with aromatic spices, creating a taste and texture that will transport your taste buds south of the border. The Instant Pot streamlines the cooking process, infusing rich flavors into the meat in record time.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: Mexican

Keyword: Chicken Carnita Instant Pot

Servings:

Calories: 156kcal

Equipment

Ingredients

2 pounds boneless skinless chicken breast
1 medium onion sliced
2 limes juiced
1 orange juiced
1/2 cup chicken broth
5 cloves garlic minced
4 chipotles in adobo sauce chopped
1 teaspoon kosher salt
corn tortillas
jalapenos, cilantro, avocado optional

Instructions

Blend the sauce. In a mixing bowl, whisk together the onion, lime juice, orange juice, chicken broth, garlic, chipotles, and salt.
Cook the chicken and preheat the oven broiler. Place the chicken breasts and onions into the instant pot and pour the sauce on top. Place the lid on top of the instant pot, turn the valve to sealing. Cook at high pressure for 15 minutes. Once the time is up, do a quick release of the pressure. Take the chicken out of the instant pot and shred it. Reserve 1/2 cup of the juices in the bottom of the instant pot.
Broil the chicken. Place the shredded chicken onto a rimmed baking sheet with 1/4 of the carnitas juices from the instant pot. Broil the chicken on high for 5 minutes. Remove from the oven and pour another 1/4 cup of cooking liquid over the chicken. Broil for an additional 10 minutes or until the chicken is browned and crispy.
Serve. Serve the chicken carnitas in warmed tortillas with cilantro, jalapenos, avocados and extra adobo sauce.

Video

Notes

Don't overcook the chicken. It should be cooked through but still juicy.

Keep a close eye on the chicken in the boiler, too, so it doesn't burn. You don't want the liquid to dry up completely.

Nutrition