Instant Pot® Chicken Carnitas: Crispy and Delicious

Ingredients 0/18

Step 1

Mix together the cumin, chili powder, oregano, salt, and pepper in a small bowl. Sprinkle this seasoning evenly over both sides of the chicken breasts. Heat up your Instant Pot or pressure cooker by selecting the sauté function, then add a tablespoon of olive oil. Brown the chicken breasts for a minute or two on each side—do this in batches if needed so they get a nice sear instead of steaming. Once browned, set the chicken aside on a plate.

Step 2

Add the garlic and onion to the pot and cook, stirring occasionally, until they’re golden and fragrant, about 2 minutes. Then, put the chicken back in along with lime juice, chicken broth, chopped cilantro, chipotle pepper with a tablespoon of adobo sauce, orange zest and juice, and a bay leaf. Lock the lid and cook under pressure for 8 to 10 minutes depending on how big your chicken breasts are.

Step 3

While that’s cooking, whip up the chipotle sauce by blending together mayonnaise, milk, chipotle pepper with adobo sauce, salt, and garlic powder until smooth. When the cooking time is up, let the pressure release naturally (this can take anywhere from 10 to 40 minutes). Carefully open the lid once the pressure is fully released.

Step 4

Take the chicken out and shred it using two forks. Pour about a quarter cup of the cooking liquid over the shredded meat and toss it well so it stays juicy. Drizzle a tablespoon of oil onto a baking sheet, spread the chicken out, and then drizzle the remaining oil on top. Give it a good stir to coat everything evenly.

Step 5

Set your oven’s broiler to preheat with the rack about 6 inches from the heat. Broil the chicken for 5 minutes, then toss it with a tablespoon or two of the reserved cooking liquid and rotate the pan for even crisping. Keep broiling for another 5 to 7 minutes until the edges are nice and crispy. Serve it up with the creamy chipotle sauce on the side.