Instant Pot Chicken Carnitas

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Discover how to make Instant Pot Chicken Carnitas with this easy, step-by-step recipe. Perfect for a quick, flavorful Mexican dinner that's sure to impress. Perfect for Conco de Mayo, Taco Tuesday or any night you need a quick meal.

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INGREDIENTS

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Turn the sauté setting on and heat the oil. Sauté the onion and garlic. Cancel the sauté setting. Add the spices, and stir in chicken stock and juices. Add the boneless chicken pieces and toss to coat with the liquids. Seal the Instant Pot

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Press the manual or pressure cooking button and set the time for 8 minutes. It may take up to 15 minutes for the appliance to start pressure cooking. Once the pressure cooking time has ended allow a natural release of pressure for 10 minutes.

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Quick release any remaining steam. Shred the chicken after resting for 5 minutes, then return to the pot and toss with the juices. Spoon into warm flour tortillas and top with your favorite toppings.

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For crispy carnitas, broil the shredded chicken with some juices on a baking sheet for 5-10 minutes, tossing once or twice and watching closely to prevent drying.

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RECIPE

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Instant Pot Chicken Carnitas

Discover how to make Instant Pot Chicken Carnitas with this easy, step-by-step recipe. Perfect for a quick, flavorful Mexican dinner that's sure to impress. Perfect for Conco de Mayo, Taco Tuesday or any night you need a quick meal.

INGREDIENTS

Oil | Onion Garlic | Ground Cumin Oregano | Salt Black Pepper | Chili Powder Pineapple Or Orange Juice Lime Juice | Chicken Broth Boneless, Skinless Chicken Whole Flour Tortillas

Turn the sauté setting on and heat the oil. Sauté the onion and garlic. Cancel the sauté setting. Add the spices, and stir in chicken stock and juices. Add the boneless chicken pieces and toss to coat with the liquids. Seal the Instant Pot

DIRECTIONS

Press the manual or pressure cooking button and set the time for 8 minutes. It may take up to 15 minutes for the appliance to start pressure cooking. Once the pressure cooking time has ended allow a natural release of pressure for 10 minutes.

Quick release any remaining steam. Shred the chicken after resting for 5 minutes, then return to the pot and toss with the juices. Spoon into warm flour tortillas and top with your favorite toppings.

For crispy carnitas, broil the shredded chicken with some juices on a baking sheet for 5-10 minutes, tossing once or twice and watching closely to prevent drying.

RECIPE

RECIPE

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