Easy Carnitas Recipe Instant Pot
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.
INSTANT POT CARNITAS
The easiest Instant Pot Carnitas - juicy, quick, and just a few simple ingredients to the perfect weeknight meal. These carnitas are great in tacos, enchiladas, burritos or salads.
Provided by Steph
Categories Main Course Dinner
Yield 6-8
Number Of Ingredients 10
Steps:
- Cut pork into 2" cubes and place in a large bowl.
- In a small bowl, combine salt, pepper, cumin, chili powder, and paprika. Toss pork with olive oil, then sprinkle spice mixture overtop and toss again.
- Place pork in the instant pot, then add orange juice, onion, and garlic.
- Place lid on instant pot and move vent to SEALING.
- Cook on MANUAL on HIGH PRESSURE for about 60 minutes until the pork is cooked all the way through.
- QUICK RELEASE pressure, then remove pork from the Instant Pot with a slotted spoon and shred.
Nutrition Facts : Servingsize 1 serving, Calories 3478 kcal, Fat 259 g, SaturatedFat 87 g, Cholesterol 966 mg, Sodium 5649 mg, Carbohydrate 34 g, Sugar 28 g, Protein 236 mg
INSTANT POT CARNITAS RECIPE BY TASTY
Here's what you need: Frank's Red Hot Original, oranges, garlics, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, cinnamon, boneless pork shoulder, corn tortilla, sliced avocado, radish, fresh cilantro, tortilla chip, shredded cheddar cheese, diced tomato, red onion, fresh scallion
Provided by Griffin Bohen-Meissner
Categories Dinner
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a blender, add Frank's Original Red Hot, orange juice, garlic, chipotle peppers, brown sugar, apple cider vinegar, salt, pepper, paprika, dried oregano, and cinnamon. Blend on high until smooth.
- Place pork shoulder in Instant Pot. Pour marinade over pork and turn with tongs to coat.
- Put the cover on the Instant Pot. Be sure the pressure valve is set to "Sealing." Use the manual setting to set the timer for 40 minutes.
- When the timer goes off, turn the pressure valve to "Venting" to release pressure quickly. **Be sure to read all Instant Pot instructions carefully for safety.** Be sure Instant Pot is turned off and unplugged before carefully removing the cover.
- Transfer pork from the pot to a bowl. Use two forks to shred the pork. Pour some of the cooking liquid over the carnitas and toss to coat.
- Serving options: Build carnitas on top of nachos or tacos.
- Enjoy!
Nutrition Facts : Calories 391 calories, Carbohydrate 13 grams, Fat 22 grams, Fiber 2 grams, Protein 34 grams, Sugar 8 grams
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
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