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

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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