Enjoy these juicy and flavorful chicken carnitas, effortlessly cooked in an Instant Pot and ready in under half an hour. Perfect for tacos, burritos, bowls, or nachos. Plus, they're Whole30, Paleo, and Gluten-Free friendly!
- 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)
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.
Serving Suggestion:
- Finish with a squeeze of fresh lime juice and garnish with chopped cilantro. Serve as tacos, in burrito bowls, over nachos, or in quesadillas.