Instant Pot Carnitas Chicken yields tender, shredded chicken brightened with lime and orange and seasoned with oregano. Ready in about 35 minutes, this healthy chicken thigh recipe works wonderfully in tacos, burrito bowls, salads, tamales, and meal-prep lunches.
What is carnitas chicken?
Carnitas traditionally refers to Mexican-style pulled pork slow-cooked with citrus, then finished at high heat so the edges get crispy. Carnitas chicken follows the same concept but uses chicken instead of pork. I prefer boneless, skinless chicken thighs for their flavor, juiciness, and tenderness—only about 30 calories more per serving than breast, and far less likely to dry out.
What makes this recipe great
This recipe is simple, healthy, and versatile. Whether you use an Instant Pot or a slow cooker, you add the ingredients and let the appliance do the work. There’s no added oil or processed sugar, and the flavor comes from fresh citrus, oregano, and a modest seasoning blend.
What ingredients do you need?
The ingredient list is short and pantry-friendly. These components produce a bright, savory result you’ll use again and again:
- Boneless, skinless chicken thighs, trimmed of large pieces of fat.
- One lime—juice and zest.
- One orange—juice and zest.
- Dried oregano (Mexican oregano if available; regular oregano works well).
- Kosher salt and fresh cracked pepper.
- Minced garlic.
- Mexican seasoning blend or your favorite grill rub.
- 1/4 cup beer or chicken stock (provides moisture and prevents a burn warning in pressure cooking).
How to make chicken carnitas
Making carnitas chicken is straightforward and hands-off.
In the Instant Pot
Add all ingredients to the Instant Pot, secure the lid, and close the vent. Set to the Poultry program on the higher setting (“More”) so the unit builds pressure and then cooks for 30 minutes. When the cycle finishes, manually release the pressure using a towel to protect your hand, then open the lid.
Transfer the chicken to a rimmed baking sheet and shred with two forks. For crisped edges, broil the shredded chicken for 2–4 minutes, stirring every minute until the edges are golden and slightly crisp. If you prefer, you can skip the broil step and serve it as shredded carnitas.
More easy chicken recipes
In the slow cooker
For the slow cooker, place all ingredients in the cooker and cook on high for 4 hours or low for 6 hours. Remove the chicken, shred with two forks, and optionally broil briefly to crisp the edges.
Ways to use carnitas chicken
This shredded, flavorful chicken is extremely versatile. Ideas to enjoy it:
- Burrito bowl: serve over brown rice with black beans, fresh greens, tomatoes, and a scoop of guacamole or light sour cream.
- Tacos: fill tortillas with shredded carnitas chicken, shredded lettuce or cabbage, cilantro, avocado, and a squeeze of lime.
- Tamales: use the shredded chicken as a filling.
- Salads: add to any salad to boost protein and flavor.
- Pizza: top a pizza for a Mexican-inspired twist.
- Breakfast: mix into a breakfast sandwich or use in a savory eggs Benedict-style dish.
This chicken also pairs nicely with a spicy or tangy sauce such as a huevos ranchero–style sauce.
Tips
Use boneless, skinless thighs to avoid dealing with bones and cartilage. If you don’t have Mexican oregano, regular dried oregano is fine, and many seasoning blends that include oregano will work well. Zesting citrus adds bright flavor—use a zester or the fine side of a grater if needed.
Don’t skip the beer or stock; pressure cookers need a small amount of liquid to come to pressure and avoid a “Burn” alert. Broiling at the end is optional but adds a nice texture contrast.
The two-fork shredding method works perfectly here. If you prefer chicken breast, you can use it with the same cooking times, though thighs retain juiciness better with pressure or slow cooking.
Looking for healthy lunch ideas?
Instant Pot Carnitas Chicken
Equipment
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Instant Pot
Ingredients
- 2 ½ lbs boneless skinless chicken thighs trimmed of large pieces of fat
- 1 lime juice and zest
- 1 orange juice and zest
- ½ tsp dried oregano
- good pinch kosher salt
- 1 pinch fresh cracked pepper
- 2 cloves garlic minced
- 2 tsp Mexican seasoning blend or grill rub of choice
- ¼ cup beer or chicken stock
Instructions
Make in the Instant Pot
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Add all ingredients to the Instant Pot, secure the lid, and lock.
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Set to “Poultry, More.” The display will read “ON” while the unit builds pressure; once pressurized it will show 00:30.
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When the cycle finishes, switch the vent to “Vent” and manually release the steam using a towel to protect your hand. Remove the lid.
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Transfer the chicken to a rimmed baking sheet and shred with two forks. Taste and adjust salt if needed. Optionally broil for 2–4 minutes, stirring every minute, until edges are crispy.
Make in a slow cooker
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Follow the same preparation, then cook in a slow cooker on high for 4 hours or low for 6 hours. Shred and broil if desired.