Instant Pot Crispy Carnitas Recipes

INSTANT POT CRISPY CARNITAS

Instant Pot Crispy Carnitas image

This Instant Pot Carnitas recipe is quick and easy to make in the pressure cooker, perfectly crispy and juicy, and so delicious!

Provided by Ali

Time 1h

Number Of Ingredients 13

Ingredients

1 (4-5 pound) lean boneless pork roast, cut into 2-inch chunks (with excess fat trimmed off)
fine sea salt and freshly-cracked black pepper
1 tablespoon avocado oil or olive oil
1 batch mojo sauce (see below)
for serving: chopped fresh cilantro, diced white or red onion, and/or fresh salsa (I used the pineapple salsa recipe included below)
1 cup beer (or chicken stock)
6 cloves garlic, minced
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper

Steps:

In a medium mixing bowl, whisk together the mojo sauce ingredients until combined. Set aside until ready to use.
Season pork chunks on all sides with salt and pepper.
Click the "Sauté" setting on the Instant Pot. Add the oil, followed by half of the pork, and sear - turning every 45-60 seconds or so - until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press "Cancel" to turn off the heat.
Pour in the mojo sauce, and toss briefly to combine with the pork. Close lid securely and set vent to "Sealing".
Cook on high pressure for 30 minutes, followed by a natural release (about 15 minutes).
Set the oven broiler to high heat.
Remove the lid of the Instant Pot. Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork and toss to combine. Broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the baking sheet from the oven, then half of the remaining juices from the Instant Pot evenly over the pork and toss to combine. Broil for an additional 5 minutes to get the meat even more crispy. Remove baking sheet from the oven, then ladle the remaining juices over the pork, and toss to combine.
Sprinkle with chopped fresh cilantro, then serve warm in tacos, burritos, salads, or whatever sounds good to you! Or, refrigerate pork in a sealed container for up to 3 days, or freeze for up to 3 months.

INSTANT POT® CRISPY CHICKEN CARNITAS

Instant Pot® Crispy Chicken Carnitas image

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

Ingredients

1 tablespoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
1 pinch salt and ground black pepper to taste
3 tablespoons olive oil, divided
2 pounds skinless, boneless chicken breast halves
5 cloves garlic, pressed
1 yellow onion, quartered
¼ cup lime juice
¼ cup chicken broth
½ bunch cilantro
1 chipotle pepper in adobo sauce, or more to taste
1 orange, zested and juiced
1 bay leaf
½ cup mayonnaise
1 tablespoon milk
1 chipotle pepper in adobo sauce, or more to taste
1 pinch salt
1 pinch garlic powder

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 RECIPE BY TASTY

Instant Pot Carnitas Recipe by Tasty image

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

Ingredients

2 tablespoons Frank's Red Hot Original
2 oranges, juiced
4 garlics
3 chipotle peppers, from a can
2 tablespoons brown sugar
¼ cup apple cider vinegar
1 tablespoon salt
1 teaspoon pepper
1 tablespoon paprika
1 teaspoon dried oregano
¼ teaspoon cinnamon
3 lb boneless pork shoulder, cut into 3-inch cubes
corn tortilla, for serving
sliced avocado, for garnish
radish, for garnish
fresh cilantro, for garnish
tortilla chip
shredded cheddar cheese
diced tomato
red onion, chopped
fresh scallion, sliced

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

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