Instant Pot Chicken Carnitas

May 19, 2020
chicken/Instant Pot/Laura's Recipe Collection Original Recipe/main dish/Mexican
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These carnitas came to be when the chicken I planned to use for a different dinner was still frozen. I have successfully cooked shredded chicken from frozen in the Instant Pot, so I started to brainstorm what I could do with shredded chicken. A glance in the pantry led to tortillas and there it was! 

 
The crazy easy cooking process of the Instant Pot is aided by placing the chicken under the broiler to crisp a bit. Adding the thickened sauce keeps the chicken moist and lick-the-plate flavorful.

 
 
 

Instant Pot Chicken Carnitas

Print Recipe
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Instant Pot

Ingredients
  

  • 2 lbs chicken breast
  • 1 large onion, thinly sliced
  • 1 cup chicken broth
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 3 cloves garlic, minced
  • 2 tbsp chipotle chili powder
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/2 tsp paprika
  • 1 tbsp corn starch

Instructions
 

  • Place the chicken and onion in the instant pot.
  • In a small bowl combine the garlic and seasonings, leaving out the corn starch. Cover the chicken with the seasoning mixture. Pour the broth, lime juice, and lemon juice over the chicken.
  • Set the instant pot to high pressure and cook for 15 minutes and natural release for 10 minutes.
  • Using a slotted spoon remove the chicken and place on a rimmed sheet pan.
    Place the chicken under oven broiler for 5 minutes. Stir and place under the broiler 5 more minutes.
  • While chicken is under the broiler set your instant pot to sauté. Whisk the corn starch in to thicken and bring to a boil. Stir until thickened.
  • Once you remove the chicken from the oven pour some of the sauce over the chicken and toss to coat.

Laura

  1. JoyousMN

    October 8, 2020 at 5:30 pm

    This is one of my go to recipes as well. I ended up with more liquid than I really needed so I let it boil (without the chicken) for a while to cook down. Then added the thickener and cooked it for a couple of minutes before adding the chicken back in. I use a mixture of thighs and breast as I like the texture of both together.

    We make all sorts of mex meals with this. I've been thinking the leftover broth would make the base of a delicious soup.

    The chicken freezes really well. I portion it it out in ziplock freezer bags for quick meals later on.

    Thanks!

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