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overhead shot of chicken carnitas and corn slaw on rice on a blue plate
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Instant Pot Chicken Carnitas

Make the best use of your time and cook these Chicken Carnitas in the Instant Pot! They require only a few minutes of hands-on time, they'll serve a crowd, and they can be used for a variety of meals throughout the week!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Pressurize 20 minutes
Total Time 45 minutes
Servings 8
Calories 206kcal
Author Jennifer Draper

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup chicken broth
  • ¼ cup olive oil
  • ¼ cup orange juice
  • 2 tablespoons lime juice
  • 2 teaspoons minced garlic
  • 1 teaspoons dried cilantro
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 tablespoon honey

Instructions

  • Add chicken to Instant Pot
  • Whisk together remaining ingredients and pour over top
  • Cover, seal and set to high pressure for 10 minutes
  • After cooking time is complete allow at least 10 minutes for natural pressure release
  • Remove and shred chicken
  • If desired, drain liquid from Instant Pot, add 2 tablespoons avocado oil and set to saute
  • Add chicken and brown for 3-4 minutes to crisp before serving

Notes

  • Shred with forks or electric hand mixer
  • Add a small amount of the juices back to the chicken for extra flavor
  • Extra browning step is optional
  • Can also brown in a oven-safe pan under the broiler if preferred

Nutrition

Calories: 206kcal | Carbohydrates: 4g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 190mg | Potassium: 468mg | Fiber: 1g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 14mg | Iron: 1mg