Description
The Instant Pot is the ultimate shortcut to crispy, delicious chicken carnitas flavored with lime, Tex-Mex spices, citrus, and garlic.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon chili powder
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- ⅓ cup low sodium chicken broth
- ¼ cup orange juice, no pulp
- ¼ cup lime juice
- low carb flour tortillas, for serving
- fresh chopped cilantro, for serving
Instructions
- Season the chicken: Lightly pat dry the chicken breasts with paper towels. In a small mixing bowl, combine cumin, oregano, salt, pepper, and chili powder. Rub the spice mixture all over the chicken breasts.
- Cook the chicken: Press the Sauté function on the Instant Pot and add 1 tablespoon of olive oil. Add the chicken breasts to the heated olive oil and brown on both sides in batches. Remove the chicken and set it aside.
- Sauté the onions: Add the diced onions to the Instant Pot; if needed, add the rest of the olive oil. Cook the onions for 2 minutes. Stir in the garlic and cook for 15 seconds.
- Deglaze the pot: Stir in the chicken broth and deglaze the bottom of the Pot while stirring. Add in the orange juice and lime juice; bring to a simmer.
- Pressure cook: Return the chicken to the Instant Pot. Cover and set to Pressure Cook on High for 10 minutes (12 minutes for chicken thighs). Then, do a Natural Pressure Release.
- Shred the chicken: Remove the lid and transfer the chicken breasts to a cutting board. Shred the chicken.
- Get ready for the oven: Set your oven to BROIL and line a baking sheet with foil; lightly grease it with cooking spray. Spread shredded chicken on the baking sheet. Remove ¼ cup of the liquid from the Instant Pot and add it to the chicken; stir to combine.
- Crisp up the edges: Broil the chicken for 5 minutes; stir. Continue to broil for 5 more minutes.
- Serve: Remove from oven and let stand for a few minutes before serving in tacos, quesadillas, over nachos, etc.
Notes
Feel free to use chicken thighs instead of breasts for more moisture, increasing pressure cook time to 12 minutes. Do not skip the broiling step if you want the signature crispy edges.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 179 kcal
- Sugar: 1 g
- Sodium: 430 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 73 mg
Keywords: Instant Pot, chicken carnitas, Mexican, tacos, low carb, dinner