This Instant Pot Chicken Carnitas recipe turns basic chicken thighs into something special. The mix of orange and lime juice gives the meat a bright, tangy flavor that pairs perfectly with tacos or rice bowls. It’s an easy way to bring big flavor to the table.
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Why This Recipe Works
I love making these Chicken Carnitas when I want something flavorful, juicy, and easy enough for any night of the week. Here’s what makes them special:
- Bright Citrus Flavor: The mix of orange and lime juice gives the chicken a fresh, tangy flavor that keeps it light and vibrant. It’s that same balance of flavor I love in my Easy Crockpot Pulled Pork.
- Perfectly Tender and Crispy: The Instant Pot makes the chicken fall-apart tender, and a quick broil adds those golden, crispy edges that make carnitas so irresistible.
- Quick and Easy: This recipe delivers slow-cooked flavor in a fraction of the time. The Instant Pot does most of the work, so you can focus on toppings and sides.
- Versatile for Any Meal: These carnitas are great in tacos, burrito bowls, nachos, or salads. I love piling them onto chips for a fun twist, just like my Pork Carnitas Skillet Nachos.
- Always a Crowd Favorite: Whether it’s taco night or meal prep for the week, everyone loves this recipe. It’s flavorful, easy to make, and perfect for sharing.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Chicken Thighs – Boneless, skinless chicken thighs are ideal because they stay juicy and tender during cooking. You can use chicken breasts if you prefer leaner meat, but thighs give the best flavor and texture.
- Ground Cumin – Adds a warm, earthy flavor that pairs perfectly with the citrus and garlic in the dish.
- Chili Powder – Brings mild heat and a deep, smoky flavor. Adjust the amount to suit your spice preference.
- Oregano – Adds a subtle herbal note that complements the spices and citrus. Mexican oregano is best, but regular oregano works too.
- Garlic Powder – Enhances the savory flavor and blends evenly with the dry spices for a balanced seasoning.
- Chicken Broth – Adds moisture and helps deglaze the pot, picking up all the flavorful bits from searing. Low-sodium broth keeps the seasoning balanced.
- Orange Juice – Freshly squeezed orange juice adds natural sweetness and helps tenderize the chicken. Bottled juice works if you’re short on time.
- Lime Juice – Adds brightness and a tangy finish that balances the richness of the chicken.
- Cilantro – Freshly chopped cilantro adds color and a fresh, herby flavor when serving.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Season the chicken: Pat the chicken thighs dry and coat both sides with the cumin, chili powder, oregano, garlic powder, and salt mixture.
- Sear the chicken: Heat the Instant Pot on Sauté mode with olive oil and sear the chicken for about 1 minute per side. Transfer to a plate.
- Cook the onions: Add more oil to the pot and sauté the diced onion until softened and lightly golden.
- Add the garlic: Stir in the minced garlic and cook until fragrant.
- Deglaze and add juices: Pour in the chicken broth, scraping up any browned bits, then stir in the orange juice and lime juice and let simmer briefly.
- Pressure cook the chicken: Return the chicken to the pot, seal the lid, and cook on High Pressure for 10 minutes. Quick release the pressure when finished.
- Shred and broil: Shred the cooked chicken, toss with some of the cooking liquid, spread onto a baking sheet, and broil until crispy around the edges.
- Garnish and serve: Top with fresh cilantro and lime wedges, then serve in tacos, bowls, nachos, or your favorite Mexican-inspired dishes.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I usually make this with chicken thighs, but chicken breasts work too if you prefer leaner meat. You can also try pork shoulder or beef chuck for a heartier version.
- Cooking Methods: I love using the Instant Pot for speed, but the slow cooker or stovetop work just as well. The instructions are included in the recipe card below.
- Spice Level: Add more chili powder or a pinch of cayenne if you like extra heat. For a smoky flavor, try smoked paprika or chipotle powder.
What to Serve with Instant Pot Chicken Carnitas
Mexican Sides
- Instant Pot Chicken Carnitas are perfect for building a complete Mexican-inspired meal. We love serving them with Mexican Street Corn Salad, Fresh Pico de Gallo, and Simple Guacamole for a combination of creamy, fresh, and tangy flavors.
- A side of Cilantro Lime Rice or Healthy Taco Bowls helps round out the meal and makes it feel like a restaurant-style feast at home.
Tacos, Bowls & More
- Chicken carnitas are incredibly versatile and can be tucked into tacos, burritos, quesadillas, nachos, or enchiladas. They’re also delicious piled into a burrito bowl with rice, avocado, Pickled Onions, shredded lettuce, and your favorite salsa.
- For entertaining, set out warm tortillas along with toppings like cotija cheese, cilantro, radishes, guacamole, and pico de gallo so everyone can build their own plate. A Cilantro Pineapple Margarita on the side makes the whole meal feel like a celebration.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well if you prefer leaner meat, though they may turn out a bit less juicy than thighs. Just be careful not to overcook them so they stay tender.
How can I make the chicken extra crispy?
Spread the shredded chicken evenly on a baking sheet and broil it for a few extra minutes. You can also crisp it up in a skillet with a drizzle of oil over medium-high heat.
Can I adjust the spice level?
Yes. Add more chili powder or a pinch of cayenne for extra heat, or keep it mild by reducing the chili powder. The recipe is easy to customize to your taste.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3–4 days. You can also freeze the carnitas for up to 3 months. Reheat gently on the stove or under the broiler until warmed through and slightly crisp.
More Recipes You’ll Enjoy
- Easy Carne Asada Recipe – This Easy Carne Asada Recipe is bold, zesty, and made for summer grilling. Load it into tortillas and pile on all the toppings!
- Chili Lime Shrimp Tacos With Cabbage Slaw – Try these keto and gluten-free Chili Lime Shrimp Tacos with Cabbage Slaw for a Taco Tuesday with a twist. A simple and nutritious choice!
- Beer Battered Fish Tacos – I am excited to share this Beer Battered Fish Tacos recipe in time for you to try out for my favorite day, Taco Tuesday. Celebrate the right way.
- Pork Lettuce Wraps – Pork lettuce wraps are flavor-rich, healthy, and satisfying! Serve this easy recipe as a weeknight dinner, light snack, or party appetizer.
If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Video: Watch Me Make This Recipe
Instant Pot Chicken Carnitas
Servings: 4 servings
These are, without a doubt, the best Instant Pot Chicken Carnitas ever! Made quickly in the pressure cooker, the shredded chicken turns out juicy, tender, and crispy every time. Crockpot and stovetop instructions included!
Ingredients
- 1 ½ lbs chicken thighs, 4 large boneless and skinless thighs
- ½ tbsp ground cumin
- ½ tsp chili powder
- ½ tbsp oregano
- ½ tbsp garlic powder
- 2 tsp kosher salt, or more to taste
- 4 tbsp olive oil, divided
- 1 medium onion, diced
- 6 cloves garlic, minced
- ¼ cup chicken broth, low sodium
- ¼ cup orange juice, no pulp, freshly squeezed if possible
- ¼ cup lime juice
- ½ cup cilantro, freshly chopped for serving
- 1 lime, cut into wedges for serving
Instructions
- Pat the chicken thighs dry using paper towels. Combine the cumin, chili powder, oregano, salt, garlic powder in a small bowl. Sprinkle the seasons over the chicken on both sides.
- Heat the Instant Pot on the Sauté setting and pour in 1 tablespoon of oil. Working with 1 or 2 chicken thighs at a time, sear the chicken on both sides for 1 minute each. Transfer each thigh to a plate when done.
- Add in 1 more tablespoon of olive oil and onions to the pot and saute for 2 minutes. Once soft and golden brown, stir in the garlic and cook for 20 seconds.
- Stir in the chicken broth to deglaze the Pot. Use a wooden spoon to scrape up any flavorful brown bits stuck to the bottom. Next, pour in the orange juice and lime juice and bring it to a simmer. Let it simmer for about 2 minutes.
- Add the chicken back into the Instant Pot. Turn off Saute mode, secure the lid, and pressure cook on the 'Chicken' setting for 10 minutes depending on the size of the thighs. Allow the pressure to release on the 'vent' setting. Let it vent completely before removing the lid.
- Position a rack in the center of the oven and preheat the oven to the 'broiler' setting. Remove the chicken thighs to a clean surface or cutting board and shred the meat using 2 forks.
- Transfer the meat to a large bowl, drizzle ¼ cup of cooking liquid over the chicken, and toss to coat. Drizzle 1 tablespoon of oil all over the surface of a baking sheet. Add the chicken and pour 1 tablespoon of oil on top. Stir to coat evenly.
- Broil the chicken for 10-12 minutes, stopping halfway to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid on top. Rotate the pan for even broiling.
- Top with fresh cilantro and lime wedges. Enjoy as a taco bowl with lettuce, pickled onions, and any of your favorite toppings, and a side of chips. Serve in a taco shell for taco night or add to nachos.
Video
Notes
- Pat the chicken dry before seasoning so it browns nicely and holds onto the spices.
- Sear in small batches to avoid overcrowding the pot and to get even color on each piece.
- Deglaze the pot thoroughly after sautéing the onions and garlic to capture all the flavor from the browned bits.
- Use freshly squeezed orange and lime juice for the best balance of sweetness and acidity.
- Don’t skip the broil step – it’s what gives the carnitas their signature crispy edges.
- Toss the chicken halfway through broiling and drizzle with a bit of cooking liquid to keep it juicy.
- Save some of the cooking liquid for reheating leftovers or adding extra flavor to rice or tacos.
- For extra crispiness, reheat leftovers in a skillet with a splash of oil instead of the microwave.
- Make it ahead for meal prep; it stores well and tastes even better the next day.
- Serve with fresh toppings like cilantro, lime wedges, and salsa to brighten up the rich flavors.
Stovetop Instructions:
- Prepare and season the chicken according to the recipe instructions and saute the onions and garlic in a large soup pot.
- Pour in the broth and juices, add the chicken, and bring it up to a simmer.
- Place the lid on top and let it simmer for about 45 minutes (this will depend on the size of the chicken thighs).
- When the meat is cooked through (or registering as 165ºF on a meat thermometer), transfer it to a cutting board. Shred the meat and add it back into the pot.
- Keep it simmering until most of the liquid has evaporated (you can always drain it if it’s taking too long).
- To finish, broil the carnitas according to the recipe instructions or serve right away.
Slow Cooker Instructions:
- Prepare and season the chicken thighs before adding them and the rest of your ingredients to a slow cooker.
- Stir and cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours.
- When the chicken is cooked through, broil it on a sheet pan in the oven as per the recipe instructions and then serve.
Rachel
Love this recipe!! It has become a staple in our household.
lena
This makes me so happy to hear. I love it too, so easy and delicious. Glad you enjoyed it as well.
Karyn
Made this for my family tonight and it was delish! I doubled the recipe and it took about an hour start to finish because of the different steps but it was so worth the wait! Next time, I will finish the carnitas on my Blackstone griddle with less olive oil to make it more WW friendly. Loved this one, Lena!
Elena Pleshakov
I can’t wait to try these tomorrow! So excited! You did an amazing job! Easy recipe to follow is always a plus! ❤️
Rachel Abrons
Very tasty! Added Goya sazon
Vika
These have become a staple in our house! SO good! Thank you for another delicious recipe.
lena
Thank you! Love to hear it’s going in regular rotation!
Jen
So delicious! Made double the recipe to have as extras throughout the week and I’m not sure how long it will last!
lenaskitchen
I am so happy to hear that Jen. It’s definitely a great make-ahead for meal prep meals. Happy that you like the recipe.
Natasha
I really got inspired to make this for dinner tonight after Lenas Sneak Peak Of her video on IG earlier today. Since the recipe wasn’t live yet… I winged it. I gotta say her tips of searing the chicken FIRST and then broiling it after it’s been pressure cooked is a game changer. I used to do it the lazy way (throwing frozen thighs in the pressure cooker with seasonings and call it a day) BUT I defrosted them and and seared them…followed by pressure cooking and broiling. Amazing results. So flavorful and tender yet had crispy parts. Mmmm… it was a hit with my whole family.
Next time cannot wait to try it with the other ingredients that I couldn’t identify from the sneak peak Video such as the orange and lime juice. I’m sure it will be EVEN better than what I made today!
lenaskitchen
So happy to hear that you loved the recipe. Can’t wait for you to try it again. Happy Cooking.