Chicken Carnitas Instant Pot: Easy Recipe & Flavorful Results

Chicken Carnitas Instant Pot: Craving the rich, savory flavors of traditional carnitas but short on time? Imagine sinking your teeth into tender, juicy, and perfectly crisped chicken, all achieved with the magic of your Instant Pot! This recipe delivers authentic carnitas taste without the hours of simmering and tending required by the classic method.

Carnitas, meaning “little meats” in Spanish, originated in Michoacán, Mexico, and are traditionally made with pork. The pork is slow-cooked in lard until incredibly tender and then crisped to perfection. Our Chicken Carnitas Instant Pot adaptation honors the spirit of this beloved dish while offering a lighter, quicker, and equally delicious alternative.

What makes carnitas so irresistible? It’s the symphony of textures and flavors! The meat is fall-apart tender on the inside, boasting a deep, savory richness, while the edges are beautifully browned and crispy, providing a delightful contrast. People adore carnitas for their versatility, too. They’re fantastic in tacos, burritos, salads, or simply enjoyed on their own with your favorite toppings. This Instant Pot version makes it easier than ever to enjoy this Mexican favorite any night of the week. Get ready to experience a flavor explosion that will transport you straight to a sunny Mexican fiesta!

this Recipe

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 1 orange, juiced and zested
• 1 lime, juiced and zested
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• Optional toppings: chopped cilantro, diced onion, salsa, guacamole, sour cream, lime wedges, pickled onions
• Tortillas, for serving

Preparing the Chicken

Okay, let’s get started! First things first, we need to prep our chicken. I like to use chicken thighs because they stay super moist and tender, even under pressure. But if you prefer chicken breasts, you can use those too, just be mindful of the cooking time as they can dry out more easily.

1. Cut the chicken: Cut your chicken thighs into roughly 1-inch pieces. This helps them cook evenly and shred easily later on.
2. Season the chicken: In a large bowl, combine the chicken pieces with the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Make sure every piece is nicely coated with the spices. This is where the flavor party starts!

Sautéing and Pressure Cooking

Now, we’re going to build some serious flavor by sautéing the aromatics and then pressure cooking everything to tender perfection. This is where the Instant Pot magic happens!

1. Sauté the aromatics: Turn your Instant Pot to the “Sauté” setting. Add the olive oil and let it heat up for a minute or two. Then, add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. Don’t rush this step; softened onions are key to a flavorful base.
2. Add the garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Add the chicken: Add the seasoned chicken to the Instant Pot and cook for about 5 minutes, stirring occasionally, until it’s lightly browned on all sides. You don’t need to cook it all the way through at this point; we’re just building flavor.
4. Deglaze the pot: Pour in the chicken broth, orange juice, and lime juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These browned bits are called fond, and they’re packed with flavor! Deglazing ensures that you don’t get a “Burn” notice from your Instant Pot.
5. Add the zest and bay leaves: Add the orange zest, lime zest, and bay leaves to the pot. These will infuse the chicken with even more citrusy goodness.
6. Pressure cook: Secure the lid of the Instant Pot and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the timer for 25 minutes. If you are using chicken breasts, reduce the cooking time to 15-20 minutes.
7. Natural pressure release: Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes. This allows the chicken to continue to tenderize. After 10 minutes, carefully release any remaining pressure manually by turning the valve to “Venting.” Be careful of the steam!

Shredding and Crisping

Almost there! Now we’re going to shred the chicken and crisp it up for that authentic carnitas texture. This is my favorite part because the smell is just incredible!

1. Shred the chicken: Carefully remove the chicken from the Instant Pot and place it in a large bowl. Use two forks to shred the chicken into bite-sized pieces. Discard the bay leaves.
2. Crisp the chicken (Option 1: Broiler): Preheat your broiler to high. Spread the shredded chicken in a single layer on a baking sheet. Drizzle a little bit of the cooking liquid from the Instant Pot over the chicken. Broil for 3-5 minutes, or until the edges are crispy and golden brown. Watch it carefully, as it can burn quickly!
3. Crisp the chicken (Option 2: Skillet): Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the shredded chicken and cook, stirring occasionally, until it’s crispy and golden brown, about 5-7 minutes. Again, drizzle a little bit of the cooking liquid over the chicken for extra flavor and moisture.

Serving

Finally, the moment we’ve all been waiting for! Time to assemble and enjoy your delicious Chicken Carnitas. Get ready for some serious taco bliss!

1. Warm the tortillas: Warm your tortillas according to package directions. You can warm them in a dry skillet, in the microwave, or over an open flame (my personal favorite!).
2. Assemble the tacos: Fill each tortilla with the crispy shredded chicken.
3. Add your favorite toppings: Top with your favorite toppings, such as chopped cilantro, diced onion, salsa, guacamole, sour cream, and lime wedges. I also love adding pickled onions for a tangy kick!
4. Serve and enjoy: Serve immediately and enjoy your homemade Chicken Carnitas!

Tips and Variations:

• Spice it up: If you like things spicy, add more cayenne pepper or a pinch of red pepper flakes to the spice mixture. You can also add a chopped jalapeño to the Instant Pot while cooking.
• Add some sweetness: For a touch of sweetness, add a tablespoon of brown sugar or honey to the Instant Pot.
• Use different citrus: Feel free to experiment with different citrus fruits, such as grapefruit or blood oranges.
• Make it ahead: You can make the chicken carnitas ahead of time and store it in the refrigerator for up to 3 days. Reheat it in a skillet or in the oven before serving.
• Freeze it: Cooked and shredded chicken carnitas can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Serve it in different ways: Don’t just limit yourself to tacos! You can also serve the chicken carnitas in burritos, bowls, salads, or even on nachos.

Conclusion:

And there you have it! This Chicken Carnitas Instant Pot recipe is more than just a quick dinner; it’s a flavor explosion waiting to happen. I truly believe this will become a staple in your household, just as it has in mine. The combination of tender, juicy chicken and that crispy, caramelized exterior is simply irresistible. Forget spending hours tending to a traditional slow-cooked version – this Instant Pot method delivers authentic carnitas flavor in a fraction of the time, making it perfect for busy weeknights or impromptu gatherings.

Why is this a must-try? Because it’s incredibly easy, unbelievably delicious, and endlessly versatile. The Instant Pot does all the heavy lifting, leaving you with more time to enjoy the finished product. Plus, the clean-up is a breeze! Seriously, what’s not to love?

But the fun doesn’t stop there! Let’s talk serving suggestions and variations. My personal favorite is piling these succulent chicken carnitas high on warm corn tortillas with a generous dollop of guacamole, a sprinkle of fresh cilantro, and a squeeze of lime. The creamy avocado, bright cilantro, and zesty lime perfectly complement the rich, savory chicken.

However, the possibilities are truly endless. You could use these carnitas to create mouthwatering tacos, burritos, quesadillas, or even a flavorful salad topping. Imagine them nestled in a crispy tostada with black beans, salsa, and a drizzle of crema. Or, how about using them as a filling for stuffed bell peppers or enchiladas?

For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the Instant Pot during cooking. If you prefer a sweeter flavor profile, try adding a tablespoon of brown sugar or honey. You can also experiment with different citrus fruits, such as orange or grapefruit, to add a unique twist to the marinade.

Another fantastic variation is to use different cuts of chicken. While I personally love using boneless, skinless chicken thighs for their tenderness and flavor, you could also use chicken breasts. Just be sure to adjust the cooking time accordingly to prevent them from drying out.

Don’t be afraid to get creative and experiment with different toppings and sauces. Try adding pickled onions, crumbled cotija cheese, or a spicy chipotle mayo. The beauty of this recipe is that it’s a blank canvas for your culinary imagination.

I’m so confident that you’ll love this Chicken Carnitas Instant Pot recipe that I urge you to try it out as soon as possible. I promise you won’t be disappointed. Once you’ve made it, I would absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. Let me know what variations you tried, what toppings you loved, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me continue to create delicious and easy recipes for you to enjoy. Happy cooking!