Instant Pot Crispy Chicken Carnitas

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 2 cloves garlic, minced
• 1/2 cup chicken broth or water
• 2 tablespoons chopped fresh cilantro, for garnish

Directions

1. In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, oregano, smoked paprika, sea salt, black pepper, coriander, and red pepper flakes. Mix until combined.
2. Add the chicken thighs to a large bowl and season with the spice mixture. Drizzle with the olive oil, lime juice, orange juice, and minced garlic. Use your hands to mix everything together until the chicken is well-coated.
3. Add the chicken and any remaining marinade to the Instant Pot. Pour in the chicken broth or water. Close the lid, seal the vent, and press the “Manual” button. Cook on high pressure for 10 minutes.
4. When the cooking time has finished, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure. Open the lid and use a slotted spoon to transfer the chicken to a large plate.
5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
6. Arrange the chicken on the baking sheet and bake for 15 minutes, or until the chicken is golden brown and crispy. Serve the chicken carnitas with fresh cilantro, diced onion, diced tomatoes, and your favorite sides.

Interesting Facts

• Carnitas are a traditional Mexican dish made with slow-cooked pork.
• The Instant Pot makes it easy to make chicken carnitas that are tender and juicy on the inside, and crispy on the outside.
• This dish is often served with warm corn tortillas, diced onion, diced tomatoes, and fresh cilantro.