Best Instant Pot Carnitas Recipes

INSTANT POT® CRISPY CHICKEN CARNITAS

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.

INSTANT POT CARNITAS

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 OR SLOW COOKER PORK CARNITAS

Steps:

• Slow cooker method:.
• Place pork in slow cooker. Pour in chicken broth, orange juice, and lime juice.
• Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
• Cover and cook on low heat for 8 hours.
• Leave liquid in slow cooker, remove pork and shred with 2 forks.
• Spray a rimmed 18x13 inch baking sheet with non-stick cooking spray (I use butter wrappers instead from my butter cubes).
• Place pork on baking sheet, pour over 1 cup reserved broth (try and strain out onions when lading broth), drizzle with oil and toss and spread into an even layer.
• Position oven rack near broiler and preheat broiler to high.
• Broil until pork is browned and crispy in places about 3 to 6 minutes.
• Serve warm with tortillas and desired toppings.
• Instant Pot method:.
• Cut pork into 4 chunks and place pork in Instant Pot, pour over chicken broth, orange juice, and lime juice.
• Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions, and garlic.
• Cover and seal lid (make sure valve is set to sealing position), press manual or high pressure, and select 60 minutes.
• Once cooking is done, let pressure come down naturally for 10 minutes then use quick release method to release any remaining cooking pressure.
• Once steaming has stopped, remove pork from pressure cooker while leaving broth in pressure cooker.
• Shred pork and proceed with broiling method above.
• Instant Pot method will take approximately 80 minutes plus 10 minutes prep.

INSTANT POT CARNITAS

Steps:

• In the bowl of a multicooker, toss together pork, chiles, 4 teaspoons salt, oregano, cumin, and cayenne. Add orange and lime juices, onion, garlic, and 1 cup water. Secure lid of multicooker. Cook on "Meat/Stew" setting for 50 minutes. Once time is complete, allow pressure to release naturally. Carefully remove lid. Discard onions and garlic. In the bowl of the multicooker, use two forks to shred pork into bite-size pieces.
• Using tongs, place a tortilla directly on a gas flame or in a heavy skillet over high heat. Cook, flipping once, until lightly toasted and charred in places, about 30 seconds. Wrap in a clean kitchen towel. Repeat with remaining tortillas. Serve carnitas in tortillas with cabbage, avocado, cilantro, cheese, and a squeeze of lime.

INSTANT POT TEQUILA LIME CARNITAS

Steps:

• Rub the pork pieces evenly with the chile-lime seasoning. Place the pork in the Instant Pot. Add the broth, tequila, and 2 tablespoons of the lime juice.
• Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 60 minutes. At the end of the cooking time, use a natural release to depressurize.
• Using a slotted spoon, transfer the pork from the pot to a bowl. Use two forks to shred it into large bite-size pieces. Pour the cooking juices out of the pot into a separate bowl.
• Wipe out the pot. Select SAUTÉ and when the pot is hot, add 1 tablespoon of the avocado oil. Add about half of the pork to the hot oil and cook, stirring occasionally, until the pork is browned and slightly crisp in some places, about 15 minutes. Remove the pork from the pot. Repeat with the remaining pork and 1 tablespoon avocado oil. Return all the pork to the pot and season to taste with salt. Select CANCEL.
• Stir the cilantro, lime zest, and remaining 2 tablespoons lime juice into the pork. Skim the fat from the reserved cooking juices and add the cooking juices as desired to moisten the carnitas.
• Serve the carnitas with butter lettuce leaves and desired toppings.

INSTANT POT CARNITAS (CRISPY MEXICAN PULLED PORK)

Steps:

• Prepare Pork Shoulder Meat: Remove rind and bone from the pork shoulder meat. Cut pork shoulder meat into cubes (~2 inches). Keep the excess fat.
• Marinate Pork Shoulder Cubes: Place pork shoulder cubes & fat into the Instant Pot's inner pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) light soy sauce, and juice (55ml) from 1 orange to the inner pot. Mix well and let the meat marinate for 20 minutes.
• Pressure Cook Pork Shoulder Cubes: Pour ~4/5 cup (200ml) unsalted chicken stock in the inner pot. Close lid and pressure cook at High Pressure for 30 minutes + 15 minutes Natural Release. Release the remaining pressure after 15 minutes and open the lid carefully.
• Crisp Pork Shoulder Cubes: Transfer the pork shoulder cubes onto a baking tray. Now is a good time to take a bite and see if the pork cubes are salty enough. If the pork cubes are not salty enough, add more kosher salt into the cooking liquid. Taste & adjust accordingly. Drizzle some of the cooking liquid on to each piece (The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) of vegetable oil and drizzle over each piece of pork). The fat & oil will protect the meat from drying out and the surface will crisp faster.Place pork shoulder cubes under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped. Roughly 8 - 10 minutes. Flip the pork shoulder cubes, drizzle each piece with more cooking liquid and place in the oven again until the surface is crisped.
• (Optional) Heat Corn Tortillas: If you are serving the Carnitas with corned tortillas, you can heat up the corn tortillas when the pork is browning in the oven.
• Serve and Enjoy: Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!

INSTANT POT CARNITAS RECIPE BY TASTY

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!

INSTANT POT CARNITAS

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.

INSTANT POT® PORK CARNITAS TACO BOWLS WITH PICKLED ONIONS

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; sear 3 to 5 minutes on all sides until browned. Add yellow onions and garlic; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Select CANCEL; stir in 3/4 cup tomatillo salsa and seasoning mix.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 90 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
• Transfer pork to cutting board; shred with two forks. Reserve 1/2 cup cooking liquid. Discard remaining cooking liquid. Return pork, reserved cooking liquid and lime juice to the insert. Stir to combine.
• Meanwhile, beat water, vinegar, sugar and salt in medium bowl with whisk until sugar and salt dissolve. Add red onion; toss to coat. Let stand at room temperature 1 hour. Cover and refrigerate until ready to use. Drain before using.
• Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift pork out of cooking liquid; divide among tortilla bowls. Top with remaining tomatillo salsa, pickled onions, Cotija cheese, avocados and cilantro.

CARNITAS FOR THE INSTANT POT OR PRESSURE COOKER

Steps:

• Place all of the ingredients into the stainless steel bowl of your Instant Pot, squeezing the juice from the orange halves before placing them into the bowl. Secure the lid, close off the pressure valve and press the Meat/Stew button. Now press the "+" button until 40 minutes is displayed. Allow the cooking cycle to complete, and then allow the pressure to release slowly. Remove the lid when safe to do so and use two forks to shred the pork. You may need to adjust the cooking time if the weight of your meat varies. Serve with more fresh cilantro, diced tomato, onion and jalapeño slices if desired.

INSTANT POT CARNITAS

Steps:

• In your Instant Pot, or in a saute pan over medium heat on the stovetop, heat the oil until shimmering and brown the pork on all sides, working in batches if needed. (Transfer the pork to the Instant Pot if you browned it on the stovetop.).
• Add all the remaining ingredients. Place the lid on the pot, turn the pot to the "sealing" position, and select Manual mode and set the time for 20 minutes. Once it finishes cooking after 20 minutes, allow the Instant Pot to manually release for 20 minutes.
• Take off the lid (if the steam valve hasn't dropped, make sure you move the steam value away from "Sealing"). Let the pork cool slightly, then use two forks to shred the meat. It may look like you have way too much liquid, but it will absorb it after you shred the pork.
• Once shredded, use the pork however you like. I like to toast a few tortillas and top them with the pork, pineapple salsa, fresh cilantro, and a squeeze of fresh lime juice. Carnitas make a great salad topping, and are also excellent mixed into rice, in a sandwich (try it! trust me!), or reheated until crispy and served with eggs and hot sauce and avocado.
• Note: If the pork is too liquid-y even after shredding and sitting, transfer it to a large pan and cook it on the stovetop until some of liquid evaporates. This is also an excellent way to get the meat golden and crispy (you can also spread it on a sheet pan and broil it for a minute or two)-for tacos and salads, I like to take this extra step to get those crunchy edges.

KICK-BUTT CARNITAS - INSTANT POT RECIPES

Steps:

• Whisk the broth, marmalade, basil, garlic, cumin, and salt in the cooker until the marmalade dissolves. Add the pork pieces and stir until uniform. Lock the lid onto the pot.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 30 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use kitchen tongs to transfer the pieces of pork to a large cutting board. Use a flatware tablespoon to skim any excess surface fat from the sauce in the pot.
• Press Saute, set time for 10 minutes.
• Bring the sauce to a boil and cook, stirring very often, until reduced to the consistency of a barbecue sauce, 6 to 7 minutes. Turn off the SAUTÉ function and pour the sauce into a small, heat-safe serving bowl.
• Heat the oil or melt the fat in a large skillet set over medium heat. Add about a third of the pork pieces (maybe more - but no crowding!) and cook, turning occasionally, until brown and crisp, about 5 minutes. Transfer to a serving platter and continue browning more of the pork. When done, ladle the thickened sauce over the pieces to serve.