Instant Pot Chicken Carnitas
Instant Pot Chicken Carnitas are juicy, shredded chicken made in just 30 minutes!
When you cook chicken carnitas under pressure, magic happens—they come out tender, packed with bold spices, tangy citrus juices, and caramelized onion flavor.
Your family will love customizing their tacos, burrito bowls, or nachos, and you’ll love how incredibly quick and easy this delicious dinner is to put together.
For Instant Pot Chicken Carnitas
- Chicken Breasts – Boneless, skinless chicken breasts cook quickly and shred easily, absorbing tons of flavor.
- Cumin and Oregano – These spices create the bold, earthy base flavor of carnitas.
- Chili Powder – Adds just enough warmth without overwhelming spice.
- Onion and Garlic – Essential aromatics for deep, savory flavor.
- Pineapple or Orange Juice – Sweet and tangy, this adds brightness and balances the spices.
- Lime Juice – Freshly squeezed lime juice gives an extra zing and freshness.
- Chicken Stock – Choose low-sodium stock to control salt levels and add moisture.
- Olive Oil – For sautéing onion and garlic; enhances flavors and prevents sticking.
- Fresh Cilantro – Optional but recommended garnish for fresh flavor and vibrant color.
Ingredients
- 1 tbsp cumin
- 1 tbsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tbsp olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- ¼ cup (60 ml) pineapple juice or orange juice
- ¼ cup (60 ml) lime juice
- ¼ cup low-sodium chicken stock
- 1 Ib boneless, skinless chicken breasts
- Fresh cilantro (optional, for garnish)
Instructions
- In a small bowl, combine cumin, oregano, salt, black pepper, and chili powder. Set aside.
- Turn your Instant Pot to the "Sauté" setting and heat olive oil. Add chopped onion, sautéing for approximately 3 minutes until fragrant and soft. Stir in minced garlic and cook for another minute.
- Pour pineapple or orange juice, lime juice, and chicken stock into the Instant Pot. Add the spice mixture, stirring well. Place the chicken breasts into the pot, coating evenly with the sauce.
- Cancel the "Sauté" function. Secure the Instant Pot lid, ensuring the steam valve is set to the "Sealing" position. Cook on "Manual" or "Pressure Cook" at high pressure for 8 minutes.
- After cooking, allow the Instant Pot to naturally release pressure for 10 minutes. Then carefully turn the valve to "Venting" to release any remaining steam. Once the steam fully releases, open the lid.
- Shred the chicken using two forks.
Optional Step (for crispier carnitas):
- Preheat your oven's broiler on high.
- Transfer shredded chicken to a lightly greased baking sheet, spreading evenly.
- Broil for 5 minutes. Remove from oven, drizzle some of the leftover cooking juices over the chicken, toss gently, then return to broil another 5 minutes.
Notes
- Finish with a squeeze of fresh lime juice and garnish with chopped cilantro. Serve as tacos, in burrito bowls, over nachos, or in quesadillas.
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and even more flavorful. Just swap them in for the same weight and follow the exact same cooking method. Bonus: they’re harder to overcook!
2. How can I make the carnitas spicier?
Want to turn up the heat? Add chipotle peppers in adobo sauce, a pinch of cayenne, or extra chili powder. You control the spice level—make it as fiery as you dare!
3. Can I make this in a slow cooker instead of an Instant Pot?
Yes! Toss everything into the slow cooker and let it do its thing for 6-8 hours on low or 4-5 hours on high. Same incredible flavor, just a longer hands-off approach.
4. Can I make this ahead of time?
You bet! Cook, shred, and store it in the fridge for up to 3 days. For that fresh-off-the-stove taste, reheat with a splash of the cooking juices. Want crispy carnitas? Broil them for a few minutes before serving!
5. Can I freeze the leftovers?
YES! Freeze shredded chicken with some of the juices in an airtight container for up to 3 months. Thaw overnight in the fridge, reheat, and it’s as good as new. Meal prep win!
