Instant Pot Crispy Chicken Carnitas Recipes
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® 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 Mexican Recipes
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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