Best 3 Instant Pot Crispy Chicken Carnitas Recipes
**Tantalize your taste buds with our irresistible Instant Pot Crispy Chicken Carnitas!**
Embark on a culinary journey to Mexican flavors with our curated collection of Instant Pot Crispy Chicken Carnitas recipes. These recipes are designed to deliver an explosion of authentic Mexican taste, all made quickly and conveniently in your trusty Instant Pot. Get ready to savor tender, juicy chicken infused with a symphony of spices, then crisped to perfection for a delightful textural contrast. Whether you prefer the classic carnitas tacos, succulent burrito bowls, or sizzling fajitas, our recipes have you covered. Prepare to impress your family and friends with these delectable dishes that combine convenience and authentic flavors effortlessly.
INSTANT POT CHICKEN CARNITAS
Instant Pot Chicken Carnitas. They take only 30 minutes in the instant pot and are super easy to make. These chicken carnitas are loaded with Mexican spices, onions, garlic, fresh squeezed orange and lime juice. They come out spicy, tender and juicy!
Provided by Kelley Simmons
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Combine the cumin, oregano, chili powder, salt and pepper in a shallow bowl. Sprinkle over the chicken thighs and set aside.
- Heat 1 tablespoon of oil in the Instant Pot on the SAUTE setting. Add in chicken and brown on both sides, 1-2 minutes a side. I like to cook the chicken in two batches to not overcrowd the pan. Remove the chicken from the pot and set aside.
- Add the remaining 1 tablespoon of oil to the Instant Pot. Add in the onions and garlic and saute for 3-4 minutes to get some color on the onions.
- Stir in orange juice, lime juice, chicken broth, chipotle chili powder and bay leaves. Add the chicken back to the Instant Pot and cover with the lid. Select CANCEL on the Instant Pot then select POULTRY and set the timer to 12 minutes. Make sure to switch the nozzle to STEAM.
- When it has finished pressure cooking move the nozzle to vent and allow the steam to fully release before opening the lid.
- Preheat oven to broil. Transfer the chicken to a large sheet tray and shred with two forks. Add 1/4 cup of the cooking liquid on top and broil for 5 minutes or until desired crispiness.
- Serve immediately and enjoy! If desired you can serve the carnitas with more of the cooking liquid!
Nutrition Facts : Calories 383 kcal, Carbohydrate 11 g, Protein 45 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 596 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT® CRISPY CHICKEN CARNITAS
Chicken carnitas made in the pressure cooker are quick and easy! We crisp them up in the broiler, and they are perfect to meal-prep and enjoy for the week! Serve with tortillas, diced onions, chopped cilantro, sauteed cabbage, lime wedges, and anything else you like!
Provided by Margo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and sear chicken breasts, 1 to 2 minutes per side, working in batches so chicken sears rather than steams. Transfer chicken to a plate.
- Add garlic and onion to the hot cooker; cook and stir until browned evenly on all sides, about 2 minutes. Return chicken to the pressure cooker along 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.
- Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender. Blend chipotle sauce until smooth.
- Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer chicken breasts to a clean surface and reserve cooking liquid. Shred chicken meat using 2 forks. Place 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 sheet and drizzle remaining 1 tablespoon oil on top. Stir to coat evenly.
- 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.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 4.7 g, Cholesterol 56.1 mg, Fat 15.3 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 2.5 g, Sodium 185.9 mg, Sugar 1.6 g
INSTANT POT CARNITAS
The great thing about these one-pot carnitas is that you don't have to wait all day for the perfect taco.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the pork shoulder, pork belly, lager, chili powder, cumin, coriander, 1 heaping tablespoon salt and 1 teaspoon black pepper in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 60 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a small bowl, cover and set aside. Set the pot to saute on high and reduce the liquid until almost completely evaporated, 10 to 15 minutes. Set the pot to off and transfer the reduced sauce to the meat, then toss to coat and serve.
- For crispy carnitas (optional): Transfer the reduced sauce and cooked carnitas to a large nonstick skillet over high heat and cook, undisturbed, for 5 minutes. Toss and continue to cook for about 5 minutes more to crisp other side. Transfer to a paper towel lined platter, making sure to scrape up any browned bits from the skillet, and serve.
- Serve the carnitas with the tortillas, pico de gallo, lime wedges, guacamole, onion, cilantro and cabbage.
Tips:
Choose the right cut of meat. For this recipe, boneless, skinless chicken thighs are the best choice. They are juicy and flavorful, and they hold up well to the cooking process. Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to create a crispy crust on the chicken. If you don't have a cast iron skillet, you can use a nonstick skillet, but it will not create as crispy of a crust. Don't overcrowd the skillet. When you cook the chicken, don't overcrowd the skillet. This will prevent the chicken from cooking evenly. Cook the chicken over medium heat. Cook the chicken over medium heat so that it has time to brown and crisp without burning. Don't stir the chicken too much. When you cook the chicken, don't stir it too much. This will prevent the chicken from getting crispy. Use a meat thermometer to check the internal temperature of the chicken. The chicken is done cooking when the internal temperature reaches 165 degrees Fahrenheit.Conclusion:
This Instant Pot Crispy Chicken Carnitas recipe is an easy and delicious way to make Mexican-inspired chicken. The chicken is cooked in the Instant Pot until it is fall-apart tender, then it is shredded and tossed in a flavorful sauce. The chicken can be served on its own, or it can be used as a filling for tacos, burritos, or quesadillas. No matter how you serve it, this chicken is sure to be a hit!
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