Easy Instant Pot Chicken Carnitas are juicy, tender, and ready in under 30 minutes—perfect for stuffing into burritos, tacos, nachos, or bowls. They’re naturally Whole30, Paleo, and gluten free, making them as versatile as they are delicious.
I’m mostly sold on the Instant Pot lifestyle. Anything that cuts down on the number of pots and pans I have to wash gets an automatic gold star. And I’ll never stop being amazed that I can drop a frozen piece of chicken into the pot and come back less than 20 minutes later to perfectly cooked meat.
That said, I’m not convinced everything belongs in the Instant Pot. Some meats and stews really shine with a low-and-slow approach, where the flavors have time to mingle and deepen. Or maybe I just need to keep trying new recipes.
But when it comes to chicken breasts? The Instant Pot absolutely delivers. The speed, the flavor, the tenderness—it never fails to impress. These Instant Pot Chicken Carnitas are proof. They’re incredibly juicy, easy to shred, and packed with flavor. For recipes like this alone, the Instant Pot earns its place on the counter.
How to Make Instant Pot Chicken Carnitas
Like most Instant Pot recipes, this one is refreshingly simple. You’ll need about 10–15 minutes of prep time to gather your ingredients, sauté the vegetables, and add everything to the pot. Once the lid is secured, the Instant Pot does the rest of the work.
From there, it’s hands-off cooking until the chicken is done and ready to shred. The result is tender, flavorful carnitas-style chicken that’s perfect for quick meals all week long.
Instant Pot Chicken Carnitas
Easy Instant Pot Chicken Carnitas are juicy, tender, and ready in under 30 minutes—perfect for stuffing into burritos, tacos, nachos, or bowls. They’re naturally Whole30, Paleo, and gluten free, making them as versatile as they are delicious.
Ingredients
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/4 cup | 60 ml pineapple juice or orange juice
- 1/4 cup | 60 ml lime juice
- 1/4 cup chicken stock, aim for low sodium stock so you can control the salt
- 1 pound boneless, skinless chicken breasts
- fresh cilantro for topping
Instructions
- In a small bowl, mix together the cumin, oregano, salt, pepper, and chili powder. Set aside.
- Add the olive oil to the Instant Pot and press the Sauté button. Once the oil is heated, add the onion and cook, stirring with a wooden spoon, until soft and fragrant, about 3 minutes. Add the garlic and cook for another minute.
- Stir in the pineapple juice, lime juice, chicken stock, and the spice mixture until combined. Add the chicken breasts and turn them to coat evenly in the liquid.
- Press Cancel to stop the sauté function. Secure the lid, making sure the steam valve is set to the sealed position. Select Manual or Pressure Cook and set the timer for 8 minutes.
- When the cooking time is complete, allow the Instant Pot to remain on Keep Warm for 10 minutes. After that, carefully release the steam valve.
- Once the pressure has fully released, remove the lid and use two forks to shred the chicken directly in the pot.
Optional Step for Crispier Carnitas
- Preheat the broiler to high.
- Using a slotted spoon, transfer the shredded chicken to a lightly greased baking sheet and spread it into an even layer. Broil for 5 minutes.
- Remove the pan from the oven, spoon some of the cooking juices from the Instant Pot over the chicken, and toss gently to coat. Return the pan to the oven and broil for another 5 minutes.
- Finish with a squeeze of fresh lime juice and garnish with chopped cilantro. Serve in tacos, burrito bowls, nachos, quesadillas, or however you like.
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