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Instant Pot® Crispy Chicken Carnitas

Rated as 5 out of 5 Stars
0

"Chicken carnitas made in the pressure cooker are quick and easy! We crisp them up in the broiler, and they are perfect to meal-prep and enjoy for the week! Serve with tortillas, diced onions, chopped cilantro, sauteed cabbage, lime wedges, and anything else you like!"
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Ingredients

1 h servings 236
Original recipe yields 10 servings

Directions

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  1. Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides.
  2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
  3. 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.
  4. Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender. Blend chipotle sauce until smooth.
  5. Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  6. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. 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.
  8. 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.

Footnotes

  • Cook's Notes:
  • You can use chicken thighs instead of breasts, if you'd like.
  • Leftover chipotle peppers in adobo sauce can be kept in a zip-top bag in the freezer.
  • Instead of releasing pressure naturally, you can also use the vent setting if available, allowing to vent completely before removing the lid.

Nutrition Facts


Per Serving: 236 calories; 15.3 4.7 19.6 56 186 Full nutrition

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Reviews

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I made this with the suggested chicken thighs and my family loved it. There were parts of the recipet hat were lost a bit in translation but after reviewing the original personal recipe we got i...