Chicken Carnitas (Instant Pot and Slow Cooker)
Chicken Carnitas (Instant Pot and Slow Cooker)- Juicy, tender, flavorful chicken made in minutes in the instant pot, then crisped up in the broiler. Perfect for meal prep or any meal. Serve these Instant Pot Chicken Carnitas in quesadillas, as a topping to nachos, on a salad, or in a taco or burrito. There are so many options with this delicious chicken, and because it is so easy to make, you can have it on repeat, and try all of them.
Serve with Spanish Rice or Cilantro Lime Rice and top your tacos with this Tomatillo Dressing, and finish with a slice of decadent Chocolate Pie for a great meal.
The instant pot is perfect for cooking chicken, like this Instant Pot Tuscan Chicken.
Ok, I know…carnitas are traditionally made with pork! However, the word carnitas translate to mean “little meats”, and is not pork specific. So why not chicken?
We love Instant Pot Chicken Carnitas at our house because this dish can be easily customized for all moods, is super quick to throw together, and if I forget to defrost my chicken, I can still get carnitas.
Whether you are in the mood for an elevated nacho or a yummy chicken carnitas bowl, there are so many ways you can enjoy this chicken recipe.
While I love a recipe like Baked Chimichangas, sometimes I want a more customizable meal that provides a variety of options for all the different moods and opinions that come when you are serving a large family. Tacos, topped how everyone wants them, burritos with various fillings, nacho bars, salad bars, etc. And this recipe for chicken carnitas can be made in the Instant Pot or slow cooker.
What You Need to Make Instant Pot Chicken Carnitas
You are going to love Instant Pot Carnitas! Let’s get shopping.
Seasonings
- Cumin
- Chipotle Powder
- Salt
- Fresh Ground Black Pepper
- Chili Powder
The Rest
- Olive Oil
- Butter
- Yellow Onion
- Garlic Cloves
- Low Sodium Chicken Broth
- Freshly Squeezed Orange Juice
- Fresh Lime Juice
Supplies:![]()
- Slow Cooker or Instant Pot
- Cutting Board
- Glass Bowls
How to Make Instant Pot Chicken Carnitas
- Trim chicken thighs, and pat dry with paper towels. Set aside.
- In a small bowl, mix together all of the seasonings, and rub all over the chicken thighs.
Instant Pot Instructions
- Place the liner into the instant pot, and press the SAUTE button.
- Add 1 tablespoon olive oil. And let heat
- Once hot, add the chicken thighs, and sear on both sides in batches. 3-4 minutes per side to get a nice crust.
- Remove chicken and set aside.
- Add butter to the instant pot liner, and diced onion. Sautee for 2 minutes until onion is fragrant. Add garlic, and stir for 30 seconds.
- Add chicken stock, and use a wooden spoon to scrape the bottom of the pan, and deglaze it (scrape off brown bits) so you do not get a burn notice.
- Add in orange juice and lime juice, and let cook for 5 minutes until hot.
- Add chicken back into the pot.
- Lock lid in place, and set valve to sealing.
- Set to PRESSURE COOK on HIGH for 11 minutes.
- When instant pot cook time is done, allow pot to naturally release pressure for 10 minutes then quick release remaining pressure.
- Remove lid from the Instant Pot and transfer chicken breasts to a cutting board. Use forks to shred the chicken.
Slow Cooker Instructions
- In a large skillet add butter and olive oil, and sear chicken on both sides. Remove chicken from pan and place in slow cooker.
- In same skillet, saute onions over medium high heat for 3-5 minutes, then add garlic, and cook for 30 more seconds.
- Pour onions and garlic into the slow cooker over the chicken, and add remaining ingredients.
- Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
- Remove chicken from liquid, and shred chicken. Reserve liquid for later.
Finishing Carnitas
- Preheat oven to Broil, and lightly grease a baking sheet with cooking spray, set aside.
- Place shredded chicken on prepared baking sheet.
- Spoon ¼ cup of the liquid from the Instant Pot or Slow Cooker over the chicken.
- Broil chicken for 5 minutes; remove from oven.
- Stir chicken well, flipping it over, then return to oven and broil another 3-5 minutes until you get crispy edges. Remove from oven. Pour an additional ¼ cup liquid over, and stir well. Let sit for 5 minutes.
- Serve in tacos, quesadillas, burritos, salads, over nachos, etc.
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Note: This chicken can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.
Tips and Tricks for the BEST CHICKEN CARNITAS
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it goes smoothly every time…
- Leave the Fat: I usually trim the fat off chicken thighs, and you can for this recipe, but the fat usually renders off pretty great here, and then when you broil it, it helps keep the chicken nice and juicy and tender with those crisp bits. So leave some of it on.
- Use High Quality Ingredients: Fresh squeezed orange and lime juice are going to give you the best and most concentrated flavors.
- Use the Instant Pot for a Quick Cook: Usually carnitas are cooked in the slow cooker and this recipe has instructions for both. Both ways are delicious, but if time is not on your side, use the Instant Pot for making carnitas that don’t have to start cooking hours and hours ahead of time.
- Don’t Skip The Broil: One of the lovely parts of carnitas is the crispy bits, and you get that nice caramelization and crispiness by broiling it at the end, so do not skip this part as it really helps to enhance the flavor.
- Add Sauce to Dry Carnitas: Follow this recipe and carnitas should come out tender and juicy. However, if you ever find yourself with a dry carnitas, give it a little love and let it sit in some of the sauce in the instant pot, or a little lime juice mixed with orange juice.
- Have Fun with Toppings: When using carnitas in tacos, burritos, salads, nachos etc, there are so many fun topping options. Use shredded cabbage, cilantro, sour cream, salsa, avocado, and more, the list goes on and on.
- Make Leftovers a Whole New Meal: So many ways to eat carnitas. I love making this recipe for meal prep because you can use it a ton of ways. Make leftover carnitas a whole new dish by serving it differently than you did the night before. Tacos, burritos, nachos, tostadas, carnitas bowl or add to a soup, there are so many different ways to eat carnitas.
- Make Some Fun Sides: Serve with chips and homemade Easy Guacamole or a favorite salsa like Bean Salsa with Honey Lime Vinaigrette.
Make Ahead and Storage
How to make this recipe ahead of time:
Recommended:
Prepare the sauce, and the chicken separately. Then set aside until ready to cook. The Instant Pot makes things quick, so if you have everything already measured out and ready to go, it is very little hands on time.
However, if you want to have it all the way done, or for meal prep, and just want to grab what you need and be good to go, here is how to prep ahead:
- Follow directions as normal.
- Once cooker, refrigerate chicken in a sealed container for up to 3 days.
- Reheat in the air fryer, stove top, or even the microwave until heated through in a microwave safe dish, covered with paper towel, to avoid splattering.
Freezer Meal Option:
Cool chicken and put in the freezer in a sealed container for up to 3 months.
Eat now or later, either way you will be so glad that you made Instant Pot Chicken Carnitas
Other Great Recipes:
- Carnitas Tostada (Slow Cooker Mexican Pork)
- Ropa Vieja
- Baked Chicken Tacos
- Sheet Pan Chicken Nachos
- Zesty White Chicken Enchiladas
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Instant Pot Chicken Carnitas
Ingredients
- 2 pounds boneless skinless chicken thighs
Seasoning's
- 1 tablespoon ground cumin
- ½ tablespoon chipotle powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper fresh ground
- 1/2 teaspoon chili powder
The Rest
- 1 Tablespoons olive oil
- 1 Tablespoon butter
- 1 yellow onion diced, medium
- 6 cloves garlic minced
- 1/3 cup chicken broth low sodium
- 1/4 cup orange juice freshly squeezed
- 1/4 cup lime juice fresh
Instructions
- Trim chicken thighs, and pat dry with paper towels. Set aside.
- In a small bowl, mix together all of the seasonings, and rub all over the chicken thighs.
Instant Pot Instructions
- Place the liner into the instant pot, and press the SAUTE button.
- Add 1 tablespoon olive oil. And let heat
- Once hot, add the chicken thighs, and sear on both sides in batches. 3-4 minutes per side to get a nice crust.
- Remove chicken and set aside.
- Add butter to the instant pot liner, and diced onion. Sautee for 2 minutes until onion is fragrant. Add garlic, and stir for 30 seconds.
- Add chicken stock, and use a wooden spoon to scrape the bottom of the pan, and deglaze it (scrape off brown bits) so you do not get a burn notice.
- Add in orange juice and lime juice, and let cook for 5 minutes until hot.
- Add chicken back into the pot.
- Lock lid in place, and set valve to sealing.
- Set to PRESSURE COOK on HIGH for 11 minutes.
- When instant pot cook time is done, allow pot to naturally release pressure for 10 minutes then quick release remaining pressure.
- Remove lid from the Instant Pot and transfer chicken breasts to a cutting board. Use forks to shred the chicken.
Slow Cooker Instructions
- In a large skillet add butter and olive oil, and sear chicken on both sides. Remove chicken from pan and place in slow cooker.
- In same skillet, saute onions over medium high heat for 3-5 minutes, then add garlic, and cook for 30 more seconds.
- Pour onions and garlic into the slow cooker over the chicken, and add remaining ingredients.
- Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork.
- Remove chicken from liquid, and shred chicken. Reserve liquid for later.
Finishing
- Preheat oven to Broil, and lightly grease a baking sheet with cooking spray, set aside.
- Place shredded chicken on prepared baking sheet.
- Spoon ¼ cup of the liquid from the Instant Pot or Slow Cooker over the chicken.
- Broil chicken for 5 minutes; remove from oven.
- Stir chicken well, flipping it over, then return to oven and broil another 3-5 minutes until you get crispy edges. Remove from oven. Pour an additional ¼ cup liquid over, and stir well. Let sit for 5 minutes.
- Serve in tacos, quesadillas, burritos, salads, over nachos, etc.
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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