THE RECIPE JOURNAL · Main Course
Savory Chicken Carnitas with a Crispy Finish in the Instant Pot®
This easy recipe brings tender, flavorful chicken with a crispy finish that’s perfect for tacos, bowls, or salads. Using the Instant Pot makes it quick and hands-off, so you can enjoy a delicious meal any night of the week.
FROM THE KITCHEN • Savory Chicken Carnitas with a Crispy Finish in the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Mix together the cumin, chili powder, oregano, salt, and pepper in a small bowl, then sprinkle the seasoning evenly over both sides of the chicken breasts. Turn on your Instant Pot (or any multi-functional pressure cooker) to the sauté setting. Add a tablespoon of olive oil, and brown the chicken for about 1 to 2 minutes on each side. Do this in batches if needed so the chicken gets a nice sear instead of steaming. Once browned, set the chicken aside on a plate.
02
Step 2
Add the garlic and chopped onion to the pot and cook, stirring occasionally, until they’re nicely browned—about 2 minutes. Return the chicken to the pot along with the lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon of adobo sauce, orange zest and juice, and the bay leaf. Lock the lid in place and cook under pressure for 8 to 10 minutes, depending on the size of your chicken breasts.
03
Step 3
While the chicken cooks, blend together the mayonnaise, milk, chipotle pepper, 1 tablespoon of adobo sauce, salt, and garlic powder until smooth to make a creamy chipotle sauce.
04
Step 4
When the cooking time is up, let the pressure release naturally (this can take 10 to 40 minutes). Once you can open the lid, transfer the chicken to a clean surface and save the cooking liquid. Use two forks to shred the chicken, then toss it in about 1/4 cup of the reserved liquid to keep it moist.
05
Step 5
Spread a tablespoon of olive oil over a baking sheet, add the shredded chicken, and drizzle the remaining tablespoon of oil on top. Stir everything to coat the chicken evenly. Set your oven rack about 6 inches from the broiler and preheat the broiler. Broil the chicken for 5 minutes, then toss it with a little more of the reserved liquid and rotate the pan for even crisping. Keep broiling for another 5 to 7 minutes until the edges are nice and crispy. Serve the chicken with the chipotle sauce for dipping or drizzling.
Why you’ll love it
This dish offers tender, flavorful chicken with a satisfying crispy texture. It’s quick to prepare thanks to the Instant Pot®, making it perfect for busy weeknights. The blend of spices gives it a rich, savory taste that everyone will enjoy.
How to serve
Serve with warm tortillas, fresh salsa, and a squeeze of lime for a delicious taco night. It also pairs well with rice, beans, or a simple green salad to balance the rich flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet to maintain the crispy texture or in the microwave if short on time. You can also freeze the cooked chicken for up to 3 months.
