Instant Pot Chicken Carnitas with Avocado Peach Salsa

These easy Instant Pot Chicken Carnitas are juicy and tender and cook up so fast thanks to the Instant Pot.  Top it with my favorite Avocado Peach Salsa for the most perfect taco ever!  No Instant Pot?  You  can make these in your slow cooker, too! This post contains affiliate links for products I’m obsessed with. 

Hey friends!  So apparently I don’t post much in July…four years into this blogging gig and you’d think I would just know this…accept this…but I still always have grand plans of everything I am going to get done over the summer.

And then it July comes and goes with it’s sunny days, relaxed bedtimes, drinks on the patio, and my kids calling my name every other second.

I mean, I’m not complaining.  I love summer and I know this time with my kids is fleeting.  But I also like to work…and I have so many recipes I want to share with you all the time that I get antsy.

Anyway, I am super excited about this Instant Pot Chicken Carnitas recipe and I do dare say it is worth the wait.  Thanks to the Instant Pot, the chicken comes out so tender and full of flavor, but the real star is the avocado peach salsa.

I mean…look at this lover right here:  juicy peaches, creamy avocado, crispy peppers, lots of cilantro and all the lime. I’m totally smitten!

I wait patiently for peach season each summer and this salsa is a MAJOR reason why.  I love this salsa on a chip, over chicken, on a spoon and shoveled directly in my mouth. I bring it to parties and pot lucks all the time. I’ve used it before with my Grilled Pork Tacos and I have been dying to use it in another recipe!

Just a few notes on this Avocado Peach Salsa:

• I love it with fresh peaches, but frozen also works great!
• no need to peel your peaches unless you want to…I almost always leave the peels on.
• you can chop everything as big or small as you would like.  And you can use a fun chopper or just your favorite knife!
• if you don’t like cilantro (yes, we can still be friends), you can leave it out!  It will still have tons of flavor for ya.

And since it’s delicious with tacos, it makes the perfect topping for these Instant Pot Chicken Carnitas, which by the way, couldn’t be easier or yummy in their own right.

Ingredients for Instant Pot Chicken Carnitas

For these chicken carnitas, I use chicken thighs, but you can also swap chicken breasts for the same amount of time.   And I use 2 Tablespoons of my 21 Day Fix Salt Free Taco Seasoning which I always have on hand!

I also use:

• cooking oil spray
• 2 T olive oil
• ½ tsp salt 
• 4 cloves garlic, minced 
• ¼ cup lime juice (1-2 fresh limes)
• juice of 1 orange
• ¼ cup chicken broth 
• 3 T chopped cilantro 
• optional: 1 tsp chopped chipotle chili in adobo sauce for a smokey/spicier flavor

How to make Chicken Carnitas in the Instant Pot

• For best results, pound your chicken thighs using a meat tenderizer, then sprinkle on taco seasoning and salt.  Spray the Instant Pot with cooking oil spray and then add in ½ T olive oil. Then set the Instant Pot to saute and, working in batches, sear the chicken thighs, adding in an additional ½ T of olive oil, as needed. With the last batch, add garlic and saute for an additional minute.  
• Add all chicken thighs to the pot.  Mix lime juice, orange juice, and chicken broth and pour over chicken.  Lock your lid. 
• Then set your IP for 15 minutes on manual pressure.  After cooktime, do a 6 minute natural pressure release before doing a quick release. Stir in cilantro and shred chicken. 
• Optional – if you like spicy|smoky carnitas, go ahead and add 1-2 teaspoons (or more) of chopped chipotle peppers in adobo sauce after cooktime.  The come in a can and they are super spicy, so just add a small amount to start.  The flavor is really delicious with the citrus and taco seasoning, but it’s not for everyone!

How to make Chicken Carnitas in the Slow Cooker

If you don’t have an Instant Pot, you can easily make these carnitas in the slow cooker…just add all your ingredients to your slow cooker and cook for 4-8 hours on low.  If you have time, saute your chicken with the taco seasoning in a skillet first!

How to Make Your Instant Pot Carnitas Crispy

If you want a crispier meat, it’s very simple to use your Mealthy CrispLid to Crisp your Carnitas before serving!  This is actually one of my FAV ways to use my CrispLid!

If you haven’t purchased a CrispLid, you can crisp your meat up in your broiler.  Simply:

• • Preheat your broiler to high heat.
  • Using a slotted spoon, remove carnitas from the pot and place on a greased or lined baking sheet.  Drizzle with some of the cooking juice and 1 T olive oil. Broil until edges are crispy (about 5 minutes), then drizzle with more cooking juice. 

Like this recipe?  You will love:

21 Day Fix Pork Carnitas

Fish Tacos with Avocado Mango Salsa {21 Day Fix}

Deconstructed Fish Tacos with Avocado Cilantro Dressing {21 Day Fix}

21 Day Fix Instant Pot Flank Steak Tacos

Pork Tacos with Pineapple Salsa | The Foodie and The Fix

Chicken Tinga Tacos | Pinch of Yum

Cilantro Lime Chicken Tacos | Carrie Elle

Carne Asada Tacos | My Crazy Good Life

Instant Pot Chicken Carnitas with Avocado Peach Salsa [21 Day Fix | Weight Watchers]

Author: Nancylynn

These easy Instant Pot Chicken Carnitas are juicy and tender and so fast thanks to the Instant Pot.  Top it with my favorite Avocado Peach Salsa for the most perfect taco ever! 

5 from 1 vote

Servings : 4 servings

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

  

1x2x3x

Chicken:

• ▢ Cooking oil spray
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons Salt free taco seasoning
• ▢ ½ teaspoon salt
• ▢ 1 1/2 pounds boneless chicken thighs
• ▢ 4 cloves garlic minced
• ▢ ¼ cup lime juice 1-2 fresh limes
• ▢ Juice of 1 orange
• ▢ ¼ cup chicken broth
• ▢ 3 tablespoons chopped cilantro
• ▢ 1-2 teaspoons chopped chipotle peppers in adobo sauce optional

Peach Salsa: 

• ▢ 2 peaches pitted and finely chopped peeled or with the skin on
• ▢ 2/3 cup ripe avocado diced
• ▢ 1 small red or orange bell pepper finely chopped
• ▢ 1/2 cup red onion diced
• ▢ Minced jalapeno to taste
• ▢ 1/4 cup cilantro leaves chopped
• ▢ 1 lime juiced

For serving: 

• ▢ Corn tortillas I warm them on a pan sprayed with cooking oil spray until they start to toast
• ▢ Greek yogurt optional
• ▢ Red cabbage optional

Instructions

 

For the chicken:

Instant Pot/ Ninja Foodi

• For best results, pound your chicken thighs using a meat tenderizer, then sprinkle on taco seasoning and salt. Spray the Instant Pot with cooking oil spray and then add in ½ T olive oil. Then set the Instant Pot to saute and, working in batches, sear the chicken thighs, adding in an additional ½ T of olive oil, as needed. With the last batch, add garlic and saute for an additional minute.
• Add all chicken thighs to the pot. Mix lime juice, orange juice, and chicken broth and pour over chicken. Lock your lid.
• Then set your IP for 15 minutes on manual pressure. After cooktime, do a 6 minute natural pressure release before doing a quick release. Stir in cilantro and shred chicken.
• Optional - if you like spicy/smoky carnitas, add 1-2 teaspoons (or more) of chopped chipotle peppers in adobo sauce after cooktime. They come in a can and they are super spicy, so just add a small amount to start. The flavor is really delicious with the citrus and taco seasoning, but it's not for everyone!
• If you want a crispier meat, it's very simple to use your Mealthy CrispLid or Ninja Foodi to Crisp your Carnitas for a few minutes before serving! This is actually one of my FAV ways to use my CrispLid!
• OR Preheat your broiler to high heat. Using a slotted spoon, remove carnitas from the pot and place on a greased or lined baking sheet. Drizzle with some of the cooking juice and 1 T olive oil. Broil until edges are crispy (about 5 minutes), then drizzle with more cooking juice.
• Serve with Peach Salsa, red cabbage, and greek yogurt with lime (if desired)

Slow Cooker

• For best results, pound your chicken thighs using a meat tenderizer, then sprinkle on taco seasoning and salt. Spray a large pan with cooking oil spray and then add in ½ T olive oil. Then set the Instant Pot to saute and, working in batches, sear the chicken thighs, adding in an additional ½ T of olive oil, as needed. With the last batch, add garlic and saute for an additional minute.
• Add all chicken thighs to the slow cooker. Mix lime juice, orange juice, and chicken broth and pour over chicken. Set for 4-8 hours on low.
• Stir in cilantro and shred chicken.
• Optional - if you like spicy/smoky carnitas, add 1-2 teaspoons (or more) of chopped chipotle peppers in adobo sauce after cooktime. They come in a can and they are super spicy, so just add a small amount to start. The flavor is really delicious with the citrus and taco seasoning, but it's not for everyone!
• Follow broiling steps above (step 5 and 6) if desired, then serve with Peach Salsa, red cabbage, and greek yogurt with lime (if desired).

For the Peach Salsa:

• Mix ingredients for salsa and set aside until carnitas are ready. That's it!

Video

Notes

21 Day Fix: 1 RED, 1 YELLOW, 1/2 PURPLE, 1/2 GREEN, 1/2 BLUE (per 2 tacos)

WW link for personal points: Chicken Carnitas [calculated without optional yogurt and cabbage toppings]

Nutrition

Serving: 2TacosCalories: 615kcalCarbohydrates: 28gProtein: 35gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 169mgSodium: 4099mgPotassium: 1384mgFiber: 6gSugar: 13gVitamin A: 2012IUVitamin C: 126mgCalcium: 251mgIron: 8mg

Tried this Recipe? Tag me Today!Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie!