Instant Pot Chicken Carnitas Recipe for Tacos

Are you bored of the same old chicken dishes? These simple Instant Pot Chicken Carnitas bring bright citrus, warm spices, and tender shredded chicken together for an easy weeknight meal that tastes special without extra effort.

MyWW Green 7 points, MyWW Blue 5 points, MyWW Purple 5 points per serving

Instant Pot Chicken Carnitas

These carnitas are made with boneless skinless chicken, fresh citrus, and pantry spices. The Instant Pot pressure cooker makes the chicken fall-apart tender in a fraction of the time it would take in the oven or on the stove. Finish the dish with chopped cilantro, queso fresco, and onion for classic taco-style toppings, or use the shredded chicken in bowls, salads, or grain bowls.

Why this recipe works

The combination of lime and cara cara orange juices brightens the dish while cumin and chili powder add warmth and depth. Cooking under pressure locks in moisture and infuses the meat with flavor, producing juicy, shreddable chicken suitable for tortillas or any favorite toppings.

Ingredients

For the Chicken

2 lbs boneless skinless chicken tenders
1 tablespoon cumin
1/2 teaspoon cayenne pepper
Juice of 3 limes
1 teaspoon chili powder
1/4 teaspoon salt
Juice of 2 cara cara oranges
1/4 teaspoon black pepper
Half a white onion, chopped
1/2 bunch cilantro, chopped
2 cups vegetable broth (or chicken broth)
1 tablespoon chopped garlic

For Topping

Queso fresco cheese, crumbled
1/2 bunch cilantro, chopped
1/2 red onion, chopped
Warm tortillas or preferred base for serving

Instructions

Set the Instant Pot to Sauté to warm the insert, then turn it off. Prepare the vegetables: chop the onion and cilantro, and trim any excess fat from the chicken.
Place the chicken in the Instant Pot in an even layer. Scatter the chopped onion and cilantro over the chicken.
In a bowl, combine the juices from the cara cara oranges and limes. Whisk in cumin, chili powder, cayenne, salt, black pepper, and the chopped garlic until well blended.
Pour the citrus and spice mixture over the chicken. Add the vegetable or chicken broth to the pot to provide liquid for pressure cooking.
Secure the lid and set the Instant Pot to High Pressure for 40 minutes.
Allow the pressure to release naturally for best texture. When safe to open, remove the chicken and shred it with two forks. Serve on tortillas or over rice, and top with crumbled queso fresco, chopped cilantro, and chopped red onion.

Cooking tips

Trim very large pieces of chicken so they cook evenly; smaller tenders work best for consistent shredding.
If you prefer more charred, crispy carnitas, spread the shredded chicken on a baking sheet and broil for 3–5 minutes to add color and texture before serving.
Adjust heat to taste: reduce or omit the cayenne for milder flavor, or add an extra pinch for more spice.
Use low-sodium broth to control the sodium level in the final dish.

Storage and reheating

Store leftover shredded chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a saucepan with a splash of broth or in the microwave until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

Serving suggestions

Serve these carnitas in warmed corn or flour tortillas with lime wedges on the side, or top a salad or grain bowl with the shredded chicken. They also work well in burritos, nachos, or tacos. Add pickled onions, sliced avocado, or a squeeze of extra lime for bright finishing flavors.

WW and Nutrition Information

WW: MyWW Green 7 points, MyWW Blue 5 points, MyWW Purple 5 points per serving.

Nutrition (per serving)

Calories: 218 kcal • Carbohydrates: 12 g • Protein: 33 g • Fat: 4 g • Saturated Fat: 1 g • Cholesterol: 97 mg • Sodium: 594 mg • Potassium: 710 mg • Fiber: 2 g • Sugar: 6 g • Vitamin A: 531 IU • Vitamin C: 36 mg • Calcium: 50 mg • Iron: 2 mg

Turn on the Instant Pot to sauté to warm the insert. Chop onion and cilantro, and trim any excess fat from the chicken before layering in the pot.

Place the chicken in the Instant Pot and top with onions and cilantro. Pour the citrus-spice mixture and broth over the chicken before sealing the lid.

Close and set to high pressure for 40 minutes. Let the pressure release naturally, then shred and serve with your favorite toppings.

What’s your favorite Instant Pot chicken recipe? Share your ideas and any tweaks that worked for you.