Pressure Cooker Chicken Carnitas with Crispy Edges

Name: Pressure Cooker Chicken Carnitas with Crispy Edges
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 servings
Cuisine: Mexican
Ingredients: 2 lb Chicken Breast; 0.25 cup Chicken Broth; 0.5 tsp Chili Powder; 1 whole Chipotle Peppers in Adobo; 1 whole Dried Bay Leaves; 0.5 tsp Dried Oregano; 0.5 bunch Fresh Cilantro; 5 cloves Garlic; 1 pinch Garlic Powder; 1 tbsp Ground Cumin; 0.25 cup Lime Juice; 0.5 cup Mayonnaise; 1 tbsp Milk; 3 tbsp Olive Oil; 1 whole Orange Juice; 1 pinch Salt & Pepper; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Halal 🕌Comfort-Food Anabolic Diet

Pressure Cooker Chicken Carnitas with Crispy Edges delivers tender shredded chicken with crackly bits after a quick broil, soaking up a citrusy, smoky jus from orange, lime, and chipotle. The contrast of juicy meat and crisp edges, plus a creamy chipotle sauce, makes it perfect for tacos, bowls, or weeknight dinners and casual gatherings.

Prep25 mins
Cook35 mins
Serves10
DifficultyMedium

1

Mix cumin, chili powder, oregano, salt, and black pepper in a bowl; sprinkle over both sides of the chicken breasts.
2

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté function. Add 1 tablespoon olive oil; sear the chicken breasts in batches for 1 to 2 minutes per side. Move the chicken to a plate.
3

Add the onion and garlic to the pot; cook and stir until translucent and golden, about 2 minutes. Return the chicken to the pot; add the cilantro, lime juice, chicken broth, orange zest and juice, 1 chipotle pepper with 1 tablespoon adobo sauce, and the bay leaf. Close and lock the lid. Choose high pressure following the manufacturer's directions; set the timer for 8 to 10 minutes, based on the size of the chicken breasts. Allow 10 to 15 minutes for pressure to build.
4

Meanwhile, combine mayonnaise, 1 chipotle pepper with 1 tablespoon adobo sauce, milk, 1 pinch salt, and garlic powder in a blender; blend until smooth. Refrigerate the sauce until serving.
5

Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6

Position an oven rack about 6 inches from the heat and preheat the oven broiler. Grease a baking sheet with 1 tablespoon oil.
7

Move the chicken breasts to a work surface; reserve the cooking liquid. Shred the chicken with 2 forks; place it in a large bowl. Drizzle 1/4 cup reserved cooking liquid over the chicken; toss to coat. Spread the chicken on the prepared baking sheet; drizzle with the remaining 1 tablespoon oil, tossing to coat.
8

Broil the chicken in the preheated oven for 5 minutes. Toss the chicken with 1 to 2 tablespoons reserved cooking liquid; rotate the baking sheet. Continue broiling until the chicken is crispy, 5 to 7 minutes more. Serve with the chipotle sauce.