The Best Instant Pot Chicken Carnitas

4.5 from 14 votes

The Best Instant Pot Chicken Carnitas

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!

Prep Time5 mins

Cook Time20 mins

Broil10 mins

Total Time35 mins

Course: Appetizer, Dinner

Cuisine: Mexican

Keyword: chicken, dinner, easy dinner, instant pot, mexican food, weeknight dinner

Servings: servings

Calories: 539kcal

Author: Lena Gladstone

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

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.

Nutrition