Instant Pot® Crispy Chicken Carnitas

Ingredients List

Main Ingredient: Chicken

• 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

Flavorful Chipotle Sauce

• ½ cup mayonnaise

• 1 tablespoon milk

• 1 chipotle pepper in adobo sauce, or more to taste

• 1 pinch salt

• 1 pinch garlic powder

Instructions

1. In a small bowl, mix cumin, chili powder, oregano, salt, and pepper. Sprinkle the seasoning mixture over both sides of the chicken breasts.

2. Turn on your multi-function pressure cooker (like an Instant Pot®) and select the Saute mode. Add 1 tablespoon of olive oil and sear the chicken breasts, about 1 to 2 minutes per side, in batches to ensure they sear instead of steam. Remove chicken and set aside on a plate.

3. Add garlic and onion to the pot and cook, stirring frequently, for about 2 minutes, until browned. Return the chicken to the cooker and add lime juice, chicken broth, cilantro, chipotle pepper with adobo sauce, orange zest and juice, and a bay leaf. Lock the lid in place and set the timer for 8 to 10 minutes, depending on chicken breast size.

4. In the meantime, blend mayonnaise, milk, chipotle pepper with adobo sauce, salt, and garlic powder in a blender until smooth to create the chipotle sauce.

5. Release the pressure from the cooker using the natural-release method as per the manufacturer’s instructions (this can take anywhere from 10 to 40 minutes). Open the lid once the pressure is fully released.

6. Preheat your oven's broiler with the rack positioned about 6 inches from the heat source.

7. Transfer the chicken to a clean surface and reserve the cooking liquid. Use two forks to shred the chicken. Place the shredded chicken in a large bowl, drizzle with 1/4 cup of the cooking liquid, and toss to coat. Drizzle 1 tablespoon of oil over a baking sheet, then add the chicken and drizzle with the remaining oil. Stir to coat evenly.

8. Broil the chicken in the oven for about 5 minutes. Toss the chicken with 1 to 2 tablespoons of the reserved cooking liquid and rotate the pan to ensure even broiling. Continue broiling for another 5 to 7 minutes until crispy. Serve with the chipotle sauce.

Chef’s Tips:

Feel free to substitute chicken thighs in place of the chicken breasts for a juicier option.

Store any leftover chipotle peppers in adobo sauce in a zip-top bag and freeze for later use.

If your pressure cooker has a venting option, you can choose to release the pressure manually instead of using the natural release method. Just make sure to fully vent before opening the lid.

Nutritional Information (per serving)