Go Back Email Link
–+ servings
Blue plate with 2 chicken carnitas served with rice and toppings.

Instant Pot Chicken Carnitas

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Click here to add your own private recipe notes.
Prep Time 10 minutes
Cook Time 8 minutes
Steam Release 10 minutes
Total Time 28 minutes
Course Main Dish
Cuisine Mexican
Servings 6 Servings
Calories 184 kcal

Equipment

Ingredients  

  • 1 tablespoon oil
  • 1 cup diced onion
  • 2 tablespoons minced garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon chili powder
  • ¼ cup pineapple or orange juice
  • ¼ cup lime juice
  • ½ cup chicken broth
  • 1 ½ lbs. Boneless skinless chicken
  • 6 whole flour tortillas (6 inch)
Follow Flour On My Face on Pinterest

Instructions 

Recipe Prep

  • Before starting, gather all ingredients and ensure your Instant Pot is ready. Minimal prep means more time enjoying your meal!

Make the Carnitas

  • Activate the sauté function on your Instant Pot and heat the oil. Sauté the onion until translucent (about 3 mins). Cancel the sauté setting. Add the minced garlic and stir with a wooden spoon for one minute.
  • Add the spices, and stir in chicken stock, pineapple/orange, and lime juice. Add the boneless chicken pieces and toss to coat with the liquids, twist the lid on and lock into place. Push the pressure valve to the sealing position.
  • 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. Push the pressure valve to the open position to allow a 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.

Nutrition

Serving: 1ServingCalories: 184kcalCarbohydrates: 7gProtein: 25gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 73mgSodium: 415mgPotassium: 536mgFiber: 1gSugar: 3gVitamin A: 167IUVitamin C: 8mgCalcium: 46mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2