Instant Pot Carnitas Chicken is tender, citrus-scented shredded chicken with a hint of oregano. Ready in about 35 minutes, this healthy chicken thigh recipe works beautifully in tacos, burrito bowls, salads, tamales, and meal-prep lunches. It’s simple to make and full of bright flavor.
What is carnitas chicken?
Carnitas traditionally refers to Mexican pulled pork braised with citrus and spices, finished so the edges become crisp. Carnitas chicken follows the same idea but uses chicken instead of pork. Boneless, skinless chicken thighs are preferred here for their richer flavor and better texture compared with breast meat.
Chicken thighs deliver juiciness and tenderness with only a small increase in calories over breast, making them an excellent choice for this style of cooking.
What makes this recipe great
This recipe is both easy and healthy. Whether you use an Instant Pot or a slow cooker, preparation is minimal: add the ingredients, set the cooker, and let it do the work. There’s no added oil, no processed sugar, and the ingredient list is straightforward and family-friendly.
What ingredients do you need?
The ingredients are simple but combine for bright, savory results. Use fresh citrus and a good seasoning blend to highlight the chicken.
- Boneless, skinless chicken thighs — trim large pieces of fat if desired.
- 1 lime — zest and juice.
- 1 orange — zest and juice.
- Dried oregano (or Mexican oregano if you have it). Italian seasoning can substitute in a pinch.
- Kosher salt and freshly cracked black pepper.
- Minced garlic (about 2 cloves).
- Mexican seasoning blend or your preferred grill rub.
- 1/4 cup beer or chicken stock — adds moisture and prevents a burn warning in pressure cookers.
How to make chicken carnitas
This is one of the quickest pulled chicken recipes you can make. Choose Instant Pot for speed or a slow cooker for a hands-off, longer cook.
In the Instant Pot
Combine all ingredients in the Instant Pot, secure the lid, and make sure the vent is closed. Set the cooker to the poultry setting on high pressure (or “More” if your model uses that option). It will take a few minutes to come to pressure, then cook for 30 minutes.
When the cycle finishes, carefully perform a quick release of the pressure using a towel or oven mitt to protect your hand. Remove the lid, transfer the chicken to a rimmed baking sheet, and shred with two forks.
For a crisp finish, broil the shredded chicken on a sheet pan for 2–4 minutes, stirring every minute to let the edges brown and become slightly crispy.
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In the slow cooker
Place all ingredients in the slow cooker and cook on high for 4 hours or on low for 6 hours. Finish the same way: transfer to a rimmed sheet, shred, and broil briefly if you want crispy edges.
Ways to use carnitas chicken
This shredded chicken is extremely versatile and works in many dishes. Here are some favorite uses:
- Burrito bowl: brown rice, black beans, greens, tomatoes, and carnitas chicken. Top with guacamole or a dollop of yogurt-style sour cream.
- Tacos: fill tortillas with shredded chicken, shredded lettuce or cabbage, cilantro, avocado, and a squeeze of lime.
- Tamales or enchiladas: use the chicken as a flavorful filling.
- Salads: add shredded carnitas chicken to any salad for a protein boost.
- Pizza: use the shredded chicken in place of other toppings for a Mexican-inspired pizza.
- Breakfast: add to breakfast sandwiches or swap in for other proteins in egg-based dishes.
This chicken pairs especially well with a tangy ranchero-style sauce or fresh salsas to brighten the flavors.
Tips
Use boneless, skinless thighs to avoid dealing with bones. Bone-in thighs are cheaper but require extra work.
Don’t overthink the seasoning: a good Mexican-style rub and the citrus are what make this dish shine. If you don’t have a zester, the fine side of a grater works for zesting citrus.
When using a pressure cooker, keep at least a small amount of liquid (beer or stock) to prevent the burn alert. Broiling the shredded chicken at the end is optional but adds a nice texture contrast.
The easiest way to shred the cooked chicken is with two forks. While thighs are recommended, you can use breast if you prefer; the cooking times remain the same but texture may differ.
Looking for healthy lunch ideas?
Instant Pot Carnitas Chicken
Equipment
- Instant Pot or slow cooker
Ingredients
- 2 1/2 lbs boneless skinless chicken thighs, trimmed of large pieces of fat
- 1 lime, juice and zest
- 1 orange, juice and zest
- 1/2 teaspoon dried oregano
- Good pinch kosher salt
- Fresh cracked black pepper, to taste
- 2 cloves garlic, minced
- 2 teaspoons Mexican seasoning blend or grill rub
- 1/4 cup beer or chicken stock
Instructions
Make in the Instant Pot
- Add all ingredients to the Instant Pot and secure the lid.
- Set to Poultry on high pressure (or the “More” setting). The display will show ON while coming to pressure and then 00:30 once the timer begins.
- When the cycle finishes, carefully perform a quick release using a towel to protect your hand. Remove the lid.
- Transfer the chicken to a rimmed baking sheet and shred with two forks. Taste and adjust salt if needed. Optional: broil 2–4 minutes, stirring every minute, to crisp the edges.
Make in a slow cooker
- Combine all ingredients in the slow cooker and cook on high for 4 hours or low for 6 hours. Then shred and broil if desired.
Notes
Use a dish towel or oven mitt when releasing steam. If you prefer a drier, crisper texture, broil the shredded chicken briefly after shredding. Leftovers store well and are great for lunches or freezer meal prep.
Nutrition
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Calories: 241kcal
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Carbohydrates: 2g
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Protein: 28g
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Fat: 6g
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Saturated Fat: 5g