I found a surprising shortcut for Instant Pot Chicken Carnitas that cuts the usual fuss and yields tender, easy-to-shred chicken every time.

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I love a weeknight miracle and this Instant Pot Chicken Carnitas is exactly that. As a food blogger I’ve chased the perfect Carnitas Recipe that feels like a cheat without tasting like one.

I use boneless skinless chicken thighs or breasts plus a splash of fresh orange juice to get that bright, slightly sweet edge that pulls everything together. The result is tender, shreddable meat with quick caramelized edges you can toss into tacos or bowls.

Its fast a little unexpected and somehow feels like a small celebration even when life is messy.

Ingredients

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Chicken thighs add lean protein and juicy texture, it’s easy to shred for tacos
Orange juice brightens with citrusy sweetness plus vitamin C, keeps meat moist
Lime juice adds tang and acid that balances sweet flavors and cuts fat
Garlic gives savory depth, has antioxidants and a warm punch when softened
Chili powder brings smoky heat and some fiber, boosts flavor without calories
Brown sugar or honey adds subtle caramel sweetness that balances citrus and spice
Cilantro freshens each bite, adds herbs vitamins and bright green, slightly citrusy notes
Corn tortillas supply carbs and fiber, make handheld tacos that soak up juices

Ingredient Quantities

2 pounds boneless skinless chicken thighs or breasts

1 tablespoon olive oil optional

1/2 cup low sodium chicken broth

1/2 cup fresh orange juice

2 tablespoons fresh lime juice

3 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 to 1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon brown sugar or honey

1 bay leaf

12 small corn tortillas

1/2 cup chopped fresh cilantro

1/2 cup finely diced white onion

2 limes for serving

How to Make this

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1. Pat 2 pounds boneless skinless chicken thighs or breasts dry and season all over with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, then rub with 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon onion powder and 1 teaspoon garlic powder.

2. Mix 1/2 cup low sodium chicken broth, 1/2 cup fresh orange juice, 2 tablespoons fresh lime juice, 3 minced garlic cloves and 1 tablespoon brown sugar or honey in a bowl; set aside. Add the bay leaf to the mix.

3. Turn Instant Pot to Sauté and add 1 tablespoon olive oil if using. When hot, brown the chicken 2 to 3 minutes per side just to get some color, don’t worry about cooking through. Remove chicken and set aside.

4. Pour the citrus-broth mixture into the pot and scrape up any browned bits with a wooden spoon, those bits = flavor. Put the chicken back in, nestle it into the liquid and tuck the bay leaf in.

5. Seal the lid, set to High Pressure and cook 10 minutes for breasts or 12 minutes for thighs. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.

6. Remove the chicken to a cutting board, discard the bay leaf, and shred with two forks. Reserve about 1/2 cup of the cooking liquid to keep the meat moist and to drizzle later if needed.

7. To get that carnitas crispiness you’re gonna love: spread shredded chicken on a rimmed baking sheet, drizzle a little of the reserved liquid or a tiny bit of oil, then broil 3 to 5 minutes until edges are crisp, toss and broil another 2 to 3 minutes. Or skip the oven and crisp in a hot skillet in batches, don’t over crowd the pan.

8. Warm 12 small corn tortillas in a dry skillet or wrapped in foil in a low oven for a few minutes. Keep them covered so they stay pliable.

9. Assemble tacos with the crispy shredded chicken, 1/2 cup chopped fresh cilantro, 1/2 cup finely diced white onion and a squeeze of lime from the 2 limes for serving. Taste and add extra salt, pepper or a squeeze of orange or lime if it needs brightening. Enjoy.

Equipment Needed

1. Instant Pot or other electric pressure cooker
2. Large mixing bowl
3. Measuring cups and spoons
4. Sharp chef knife and cutting board
5. Wooden spoon or heatproof spatula (for scraping browned bits)
6. Two forks (for shredding)
7. Rimmed baking sheet or large cast iron/skillet (for crisping)
8. Small dry skillet or foil and oven for warming tortillas
9. Tongs or spatula for assembling and serving

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts cook a little faster so pressure cook 8 to 10 minutes on high, thighs 10 minutes. Let the Instant Pot natural release for about 10 minutes, then finish with a quick release. Breasts can dry out if you overcook em, so err on the shorter time.

Q: Do I need to sear the chicken first? A: No, its optional. Searing on Sauté for 2 to 3 minutes per side with the olive oil gives more color and flavor, but you can skip it for a faster cleanup and still get great results.

Q: How do I get the carnitas crispy? A: Shred the cooked chicken, spread on a baking sheet, drizzle a little oil and broil 5 to 7 minutes until edges brown. Or use an air fryer at 400F for 5 to 8 minutes, or crisp in a hot skillet for 4 to 6 minutes. Watch closely, they go from perfect to burnt fast.

Q: Can I make this ahead and freeze it? A: Yes. Store in the fridge 3 to 4 days, or freeze up to 3 months in an airtight container. Thaw overnight in the fridge and reheat gently, adding a splash of broth if it seems dry.

Q: How do I change the heat level? A: Easy. Reduce the chili powder and skip the black pepper to make it milder. To make it hotter add cayenne, chipotle powder, or chopped jalapeños. Taste after cooking and adjust before crisping.

Q: Best way to warm tortillas and serve? A: Heat corn tortillas on a dry skillet 20 to 30 seconds per side and stack them in a towel to keep warm, or microwave wrapped in a damp paper towel for 20 to 30 seconds. Serve with chopped cilantro, diced onion, lime wedges and your favorite salsa or avocado.

Instant Pot Chicken Carnitas Recipe Substitutions and Variations

Chicken (2 lbs boneless skinless thighs or breasts) -> Pork shoulder (2 lbs) for classic carnitas; cook ~45 min high pressure + 15 min natural release, then shred. Richer, more fatty result than chicken, but youll want to skim excess fat if needed.
1/2 cup low sodium chicken broth -> Vegetable broth or water + 1 tsp chicken or vegetable bouillon; beef broth also works for a deeper flavor. Use low-sodium versions if you want control over salt.
1/2 cup fresh orange juice -> Pineapple juice (same amount) for extra sweet-tart punch, or 1/3 cup orange marmalade + 2 tbsp water if you want sticky, caramelized notes; if using grapefruit juice, expect more bitterness so maybe add a touch more sugar.
12 small corn tortillas -> Small flour tortillas or sturdy lettuce wraps for a low-carb option; to crisp tortillas, pan-fry 30-60 seconds per side in a little oil or broil 1-2 minutes until edges brown.

Pro Tips

1) Choose thighs if you can, they stay juicier and forgive small timing mistakes. If you only got breasts, cut them into even pieces or gently pound them so they cook evenly, otherwise they’ll dry out fast.

2) Brown the meat just enough to get color, those browned bits are everything. After you add the citrus-broth, scrape the pot well and later reserve about 1/2 cup of that cooking liquid. Reduce that liquid on the stove until syrupy and toss the shredded chicken in it for extra flavor and moisture.

3) For crispy edges, dry the shredded chicken a little with paper towels before broiling or pan crisping, and dont crowd the pan. A hot cast iron or a very hot broiler gives the best texture. Toss once or twice so you get lots of crunchy bits, not just burnt spots.

4) Brightness sells these tacos—taste at the end and add a squeeze of lime or a splash of orange if it feels flat, and always warm tortillas then keep them covered so they stay soft and fold without cracking.

Instant Pot Chicken Carnitas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I found a surprising shortcut for Instant Pot Chicken Carnitas that cuts the usual fuss and yields tender, easy-to-shred chicken every time.

Servings

servings

Calories

587

kcal

Equipment: 1. Instant Pot or other electric pressure cooker
2. Large mixing bowl
3. Measuring cups and spoons
4. Sharp chef knife and cutting board
5. Wooden spoon or heatproof spatula (for scraping browned bits)
6. Two forks (for shredding)
7. Rimmed baking sheet or large cast iron/skillet (for crisping)
8. Small dry skillet or foil and oven for warming tortillas
9. Tongs or spatula for assembling and serving

Ingredients

2 pounds boneless skinless chicken thighs or breasts
1 tablespoon olive oil optional
1/2 cup low sodium chicken broth
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 to 1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon brown sugar or honey
1 bay leaf
12 small corn tortillas
1/2 cup chopped fresh cilantro
1/2 cup finely diced white onion
2 limes for serving

Directions

Pat 2 pounds boneless skinless chicken thighs or breasts dry and season all over with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, then rub with 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon onion powder and 1 teaspoon garlic powder.
Mix 1/2 cup low sodium chicken broth, 1/2 cup fresh orange juice, 2 tablespoons fresh lime juice, 3 minced garlic cloves and 1 tablespoon brown sugar or honey in a bowl; set aside. Add the bay leaf to the mix.
Turn Instant Pot to Sauté and add 1 tablespoon olive oil if using. When hot, brown the chicken 2 to 3 minutes per side just to get some color, don't worry about cooking through. Remove chicken and set aside.
Pour the citrus-broth mixture into the pot and scrape up any browned bits with a wooden spoon, those bits = flavor. Put the chicken back in, nestle it into the liquid and tuck the bay leaf in.
Seal the lid, set to High Pressure and cook 10 minutes for breasts or 12 minutes for thighs. Let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
Remove the chicken to a cutting board, discard the bay leaf, and shred with two forks. Reserve about 1/2 cup of the cooking liquid to keep the meat moist and to drizzle later if needed.
To get that carnitas crispiness you're gonna love: spread shredded chicken on a rimmed baking sheet, drizzle a little of the reserved liquid or a tiny bit of oil, then broil 3 to 5 minutes until edges are crisp, toss and broil another 2 to 3 minutes. Or skip the oven and crisp in a hot skillet in batches, don’t over crowd the pan.
Warm 12 small corn tortillas in a dry skillet or wrapped in foil in a low oven for a few minutes. Keep them covered so they stay pliable.
Assemble tacos with the crispy shredded chicken, 1/2 cup chopped fresh cilantro, 1/2 cup finely diced white onion and a squeeze of lime from the 2 limes for serving. Taste and add extra salt, pepper or a squeeze of orange or lime if it needs brightening. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.