Ingredients
- 1 tbsp Cumin
- 1 tbsp Oregano
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Chili Powder
- 1 tbsp Olive Oil
- 1 medium Onion chopped
- 4 cloves Garlic minced
- 1⁄4 cup Pineapple Juice or orange juice
- 1⁄4 cup Lime Juice
- 1⁄4 cup Chicken Stock
- 1 lb Chicken Breast
- Fresh Cilantro for topping
Instructions
Mix the cumin, oregano, salt, pepper and chili powder together in a small bowl.
Add the olive oil to the Instant Pot and begin to sauté. Once the oil is warm add the onion. Use a wooden spoon to stir and cook until the onion is fragrant and soft, about 3 minutes. Add the garlic and stir for another minute.
Stir in the pineapple juice, lime juice, chicken stock and spice blend. Mix to combine. Add the chicken to the pot and stir to coat.
Pressure cook in the Instant Pot for 8 minutes. Once complete, let it natural release for 10 minutes before releasing the steam valve. Use a couple of forks to shred the chicken.
Optional Step For Crispier Carnitas
Preheat your broiler to high heat.
Use a slotted spoon to transfer the shredded chicken to a large, lightly greased baking sheet. Spread the chicken out to be in an even layer.
Broil high up in the oven for 5 minutes. Remove the baking sheet from the oven, spoon some of the leftover juices in the instant pot over the top of the chicken.
Toss to coat and then place back in the oven to broil an additional 5 minutes.
Squeeze a little more lime juice over the top and garnish with freshly chopped cilantro. Serve in tacos, burrito bowls, over nachos, quesadillas, etc and enjoy!
Source: https://www.asaucykitchen.com/instant-pot-chicken-carnitas/
