Instant Pot Chicken Carnitas
This lighter take on carnitas uses chicken breasts instead of pork and lard. I love serving this in corn tortillas, over nachos, or over rice.
Servings 6 servings
Calories 169kcal
Ingredients
- 1 ¼ tablespoons ground cumin
- 1 tablespoons dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 ¼ teaspoons chili powder
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 garlic clove minced
- ¼ cup orange juice
- ¼ cup lime juice
- ¼ cup chicken broth
- 1 pound boneless skinless chicken breasts
Instructions
- In a small bowl, mix together the cumin, oregano, salt, pepper, and chili powder. Set aside.
- Turn on the Saute function, and when the inner pot is hot, pour in the oil. Stir in the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the orange juice, lime juice, chicken broth, and the spice blend. Stir to combine. Add the chicken and press it down lightly into the liquid.
- Lock the lid on the pressure cooker. Set the pressure valve to seal and cook for 5 minutes on high pressure. When the time is up, allow for a 10-minute natural release of pressure, then quick release any remaining pressure.
- Remove the lid and shred the chicken with a fork. Allow the shredded chicken to soak up the cooking liquid.
Notes
If you prefer your carnitas crispy, spread the shredded chicken in a single layer on a greased baking sheet and broil on high for 3 to 5 minutes. Toss some of the leftover juice form the pressure cooker over the chicken when it's done.
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 5g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 64mg | Fiber: 1g | Sugar: 2g