Recipes Global Cuisines Latin American Mexican Instant Pot® Crispy Chicken Carnitas 4.9 (14) 11 Reviews 2 Photos Chicken carnitas made in the multi-cooker, then crisped in the broiler are quick, easy, and provide family meals for the entire week! Serve with tortillas, diced onions, chopped cilantro, sauteed cabbage, lime wedges, and anything else you like! Submitted by Margo Updated on February 6, 2025 Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 25 mins Additional Time: 10 mins Total Time: 1 hr Servings: 10 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings Chicken: 1 tablespoon ground cumin ½ teaspoon chili powder ½ teaspoon dried oregano salt and ground black pepper to taste 2 pounds boneless, skinless chicken breast halves 3 tablespoons olive oil, divided 5 cloves garlic, pressed 1 yellow onion, quartered ¼ cup fresh 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 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 Directions 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 Sauté function. Add 1 tablespoon olive oil and sear chicken breasts in batches, 1 to 2 minutes per side. Transfer chicken to a plate. Add garlic and onion. Cook and stir until translucent and golden, about 2 minutes. Return chicken to the pressure cooker 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, to make the sauce, combine mayonnaise, milk, chipotle pepper, and 1 tablespoon adobo sauce, salt, and garlic powder in a blender. Blend 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 work surface and reserve cooking liquid. Shred chicken using 2 forks. Place chicken 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 baking sheet and drizzle with remaining 1 tablespoon oil, tossing to coat. 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. Cook's Notes: You can use chicken thighs instead of breasts, if you like. Leftover chipotle peppers in adobo sauce can be kept in a zip-top bag in the freezer. Instead of releasing pressure naturally, you can also use the vent setting if available, allowing the pot to vent completely before removing the lid. I Made It Print Nutrition Facts (per serving) 236 Calories 15g Fat 5g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 236 % Daily Value * Total Fat 15g 20% Saturated Fat 3g 13% Cholesterol 56mg 19% Sodium 186mg 8% Total Carbohydrate 5g 2% Dietary Fiber 1g 3% Total Sugars 2g Protein 20g 39% Vitamin C 7mg 7% Calcium 31mg 2% Iron 1mg 7% Potassium 241mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.