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close up shot of a taco filled with chicken carnitas, avocado slices, corn, and onions

Instant Pot Chicken Carnitas

Katerina | Diethood
You won't believe how quickly these Instant Pot Chicken Carnitas Tacos come together! This is the easiest way to make crispy and delicious carnitas.
Servings : 8
Prep Time 5 minutes
Cook Time 20 minutes
Broil Time 10 minutes
Total Time 40 minutes


  • 2 pounds boneless, skinless chicken breasts, or you can use boneless, skinless chicken thighs
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon fresh ground black pepper, or to taste
  • 1/2 teaspoon chili powder, or to taste
  • 2 tablespoons olive oil, divided
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1/3 cup low sodium chicken broth, or beer
  • 1/4 cup orange juice, no pulp, freshly squeezed if possible
  • 1/4 cup lime juice
  • low carb flour tortillas, for serving
  • fresh chopped cilantro, for serving


  • Lightly pat dry the chicken breasts with paper towels.
  • In a small mixing bowl, combine cumin, oregano, salt, pepper and chili powder. Rub the spice mixture all over the chicken breasts.
  • Press the SAUTE button on the Instant Pot and add in 1 tablespoon olive oil. Add the chicken breasts to the heated olive oil and brown on both sides. You will have to do this in batches; do not try to sear all chicken breasts at once. Remove chicken and set aside.
  • Add the diced onion to the Instant Pot; if needed, add the rest of the olive oil. Cook the onions for 2 minutes. Stir in the garlic and cook for 20 seconds.
  • Deglaze the bottom of the Pot with chicken broth while stirring. Add in the orange juice and lime juice ; bring to a simmer.
  • Return chicken to the Instant Pot. Cover and set to PRESSURE COOK on HIGH for 10 minutes. 12 minutes for chicken thighs. Do a Natural Release.
  • Remove cover from the Instant Pot and transfer chicken breasts to a cutting board. Shred the chicken.
  • While chicken is pressure cooking, set your oven to BROIL and lightly grease a baking sheet with cooking spray.
  • Once chicken is shredded, spread it on the baking sheet.
  • Remove ¼ cup of the liquid from the Instant Pot and add it to the chicken; stir to combine.
  • Broil chicken for 5 minutes; stir. Continue to broil for 5 more minutes.
  • Remove from oven and let stand for a couple minutes before serving in tacos, quesadillas, over nachos, etc.





Calories: 181 kcal | Carbohydrates: 4 g | Protein: 25 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 73 mg | Sodium: 430 mg | Potassium: 503 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 107 IU | Vitamin C: 9 mg | Calcium: 30 mg | Iron: 1 mg | Net Carbs: 3 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Mexican
Keyword: best carnitas recipe, chicken carnitas, instant pot carnitas, instant pot chicken recipes, instant pot tacos, keto dinner idea, low carb chicken