Instant Pot® Crispy Chicken Carnitas

These tasty chicken carnitas are easily cooked in an Instant Pot®, then crisped in the broiler for a spicy dish that can be enjoyed all week!

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 236 Calories

Ingredients

• 1 tablespoon milk
• 1 pinch salt
• 1 bay leaf
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon ground cumin
• 1 pinch garlic powder
• 3 tablespoons olive oil, divided
• 2 pounds skinless, boneless chicken breast halves
• 1 orange, zested and juiced
• 1 chipotle pepper in adobo sauce, or more to taste
• 1 yellow onion, quartered
• 5 cloves garlic, pressed
• 0.5 teaspoon dried oregano
• 0.25 cup chicken broth
• 0.5 cup mayonnaise
• 0.5 teaspoon chili powder
• 0.25 cup lime juice
• 0.5 bunch cilantro

Recipe Instructions

Step 1

Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides.

Step 2

Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid and rotate the pan for even broiling. Continue broiling until crispy, 5 to 7 minutes more. Serve with chipotle sauce.

Step 3

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 4

Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Step 5

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Sauté function. Add 1 tablespoon olive oil and sear chicken breasts in batches, 1 to 2 minutes per side. Transfer chicken to a plate.

Step 6

Add garlic and onion. Cook and stir until translucent and golden, about 2 minutes. Return chicken to the pressure cooker with lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon adobo sauce, orange zest and juice, and bay leaf. Close and lock the lid. Set timer for 8 to 10 minutes, depending on size of chicken breasts.

Step 7

Meanwhile, to make the sauce, combine mayonnaise, milk, chipotle pepper, and 1 tablespoon adobo sauce, salt, and garlic powder in a blender. Blend until smooth.

Step 8

Transfer chicken breasts to a work surface and reserve cooking liquid. Shred chicken using 2 forks. Place chicken in a large bowl and drizzle 1/4 cup cooking liquid over chicken. Toss to coat. Drizzle 1 tablespoon oil over the surface of a baking sheet. Add chicken to the baking sheet and drizzle with remaining 1 tablespoon oil, tossing to coat.