The Best Instant Pot Chicken Carnitas Recipe
Introduction
Discover the delicious and tender flavors of chicken carnitas made effortlessly in your Instant Pot. This recipe combines rich spices with a tangy citrus twist, perfect for tacos, bowls, or nachos.
Ingredients
- 1 ½ lbs chicken thighs (4 large boneless and skinless thighs)
- ½ tbsp ground cumin
- ½ tsp chili powder
- ½ tbsp oregano
- ½ tbsp garlic powder
- 2 tsp kosher salt (or more to taste)
- 4 tbsp olive oil (divided)
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- ¼ cup chicken broth (low sodium)
- ¼ cup orange juice (no pulp, freshly squeezed if possible)
- ¼ cup lime juice
- ½ cup cilantro (freshly chopped for serving)
- 1 lime (cut into wedges for serving)
Instructions
- Step 1: Pat the chicken thighs dry using paper towels. Combine the cumin, chili powder, oregano, salt, and garlic powder in a small bowl. Sprinkle the seasoning evenly over both sides of the chicken.
- Step 2: Heat the Instant Pot on the Sauté setting and pour in 1 tablespoon of olive oil. Sear 1 or 2 chicken thighs at a time for 1 minute on each side. Transfer the seared thighs to a plate.
- Step 3: Add 1 more tablespoon of olive oil and the diced onions to the pot. Sauté for 2 minutes until soft and golden brown. Stir in the minced garlic and cook for 20 seconds more.
- Step 4: Pour in the chicken broth to deglaze the pot, scraping up any browned bits with a wooden spoon. Add the orange juice and lime juice and bring the mixture to a simmer. Let it simmer for about 2 minutes.
- Step 5: Return the chicken to the Instant Pot. Turn off Sauté mode, secure the lid, and pressure cook on the ‘Chicken’ setting for 10 minutes (adjust based on thigh size). Allow the pressure to release naturally using the ‘vent’ setting before opening.
- Step 6: Preheat the oven broiler with a rack positioned in the center. Remove chicken from the pot and shred it with two forks on a clean surface or cutting board.
- Step 7: Transfer the shredded chicken to a large bowl. Drizzle ¼ cup of the cooking liquid over the meat and toss to coat. Drizzle 1 tablespoon of olive oil over a baking sheet, then add the chicken. Pour another tablespoon of oil on top and stir to coat evenly.
- Step 8: Broil the chicken for 10-12 minutes, tossing halfway through and drizzling 1-2 tablespoons of cooking liquid on top. Rotate the pan during broiling for even crisping.
- Step 9: Garnish with fresh cilantro and lime wedges. Serve your carnitas in taco bowls, tortillas, or over nachos with your favorite toppings.
Tips & Variations
- For added flavor, marinate the chicken with the spices for 30 minutes before cooking.
- Use chicken breasts if preferred, but reduce the pressure cooking time slightly to avoid dryness.
- Try adding a chipotle pepper in adobo sauce to the broth for smoky heat.
- If you don’t have an Instant Pot, this recipe can be adapted for slow cooking or stovetop simmering.
Storage
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet or microwave until heated through. For best texture, re-broil briefly to crisp the edges before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken thighs for this recipe?
Yes, you can use frozen chicken thighs. Increase the pressure cooking time by about 5 minutes to ensure they cook through completely.
What can I serve with chicken carnitas?
Chicken carnitas are delicious with tortillas, rice, beans, fresh salsa, guacamole, or on top of a fresh salad for a light meal.
Print
The Best Instant Pot Chicken Carnitas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This recipe for the Best Instant Pot Chicken Carnitas offers tender, flavorful shredded chicken thighs cooked under pressure and finished with a broil for crispy edges. Perfect for taco bowls, nachos, or taco night, these carnitas combine cumin, chili powder, oregano, and citrus juices for a vibrant Mexican-inspired dish that is both quick and delicious.
Ingredients
Scale
Chicken and Seasonings
- 1 ½ lbs chicken thighs (4 large boneless and skinless thighs)
- ½ tbsp ground cumin
- ½ tsp chili powder
- ½ tbsp oregano
- ½ tbsp garlic powder
- 2 tsp kosher salt (or more to taste)
Cooking Liquids and Aromatics
- 4 tbsp olive oil (divided)
- 1 medium onion (diced)
- 6 cloves garlic (minced)
- ¼ cup chicken broth (low sodium)
- ¼ cup orange juice (no pulp, freshly squeezed if possible)
- ¼ cup lime juice
Garnishes and Serving
- ½ cup cilantro (freshly chopped for serving)
- 1 lime (cut into wedges for serving)
Instructions
- Season the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine ground cumin, chili powder, oregano, garlic powder, and kosher salt. Evenly sprinkle this seasoning mix over both sides of the chicken thighs to thoroughly coat.
- Sear the Chicken: Set the Instant Pot to the Sauté setting and add 1 tablespoon of olive oil. Working in batches of one or two thighs, sear each chicken thigh for 1 minute per side until golden brown. Transfer the seared chicken to a plate to set aside.
- Sauté Onions and Garlic: Add another tablespoon of olive oil to the Instant Pot along with the diced onions. Sauté for about 2 minutes until the onions are soft and golden. Stir in the minced garlic and cook for an additional 20 seconds to release its aroma.
- Deglaze and Simmer: Pour the chicken broth into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Then add the orange juice and lime juice. Allow the mixture to simmer for approximately 2 minutes to blend the flavors and reduce slightly.
- Pressure Cook the Chicken: Return the seared chicken thighs to the Instant Pot. Turn off the Sauté mode, secure the lid, and set the pressure cooker to the ‘Chicken’ setting for 10 minutes (adjust timing based on the size of the thighs). Once finished, carefully release the pressure using the vent setting and ensure the lid is fully removed.
- Preheat Oven Broiler and Shred Chicken: Place a rack in the center of the oven and preheat the broiler. Remove the cooked chicken thighs onto a clean surface or cutting board and shred the meat thoroughly using two forks.
- Prepare Chicken for Broiling: Transfer the shredded chicken to a large bowl and drizzle with ¼ cup of the cooking liquid from the Instant Pot. Toss well to coat the chicken evenly. Coat a baking sheet with 1 tablespoon of olive oil, add the chicken, then drizzle another tablespoon of oil on top. Stir to distribute the oil uniformly.
- Broil for Crispiness: Broil the chicken in the oven for 10-12 minutes. Halfway through the broiling time, toss the chicken to turn and drizzle an additional 1-2 tablespoons of cooking liquid over the meat. Rotate the pan to ensure even broiling and crisping of the carnitas.
- Serve with Garnishes: Once broiled to crispy perfection, garnish the chicken carnitas with freshly chopped cilantro and lime wedges. Serve as a taco bowl with lettuce, pickled onions, and your favorite toppings, or in taco shells or nachos for a delicious Mexican meal.
Notes
- Use boneless, skinless chicken thighs for the best texture and flavor.
- Be careful when releasing pressure from the Instant Pot; use a utensil to avoid steam burns.
- Freshly squeezed orange and lime juice provide vibrant flavor and acidity – avoid bottled with pulp.
- Broiling the shredded chicken at the end adds delicious crisp edges that mimic traditional carnitas.
- Feel free to adjust the chili powder to your preferred spice level.
- If you don’t have an oven broiler, you can crisp the carnitas in a hot skillet on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Instant Pot chicken carnitas, shredded chicken tacos, easy Mexican chicken, pressure cooker carnitas, broiled chicken carnitas
