Instant Pot Crispy Chicken Carnitas Recipes

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.

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.

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.

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.

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.