These easy Instant Pot Chicken Carnitas are tender, juicy, and ready quickly thanks to the pressure cooker. Top them with a bright Avocado Peach Salsa for the ultimate tacos. Don’t have an Instant Pot? You can make them in a slow cooker just as easily.
Summer slows me down a bit — sunny afternoons, late bedtimes, porch drinks, and kids who seem to need me every two minutes. I love it, even if it means I don’t publish as often as I plan. Still, when I do post, it’s because a recipe is worth sharing. These chicken carnitas are one of those recipes.
The chicken cooks until it’s melt-in-your-mouth tender and soaks up the citrus and taco spices. But the showstopper is the Avocado Peach Salsa — peaches, creamy avocado, crisp peppers, jalapeño heat, cilantro, and lots of lime. It’s addictive on chips, scooped over meat, or eaten by the spoonful.
About the Avocado Peach Salsa
- Use fresh peaches when possible; frozen peaches work as well in a pinch.
- You don’t need to peel the peaches unless you prefer to; I usually leave the skins on.
- Chop the ingredients to your preferred size — chunky or finely diced both work.
- If you dislike cilantro, omit it; the salsa will still be bright and flavorful.
Serve this salsa over the carnitas for a satisfying contrast of sweet, creamy, and tangy flavors. The chicken is simple and versatile on its own, but the salsa elevates it to taco perfection.
Ingredients for Chicken Carnitas
These amounts make about 4 servings. I use boneless chicken thighs for the best flavor and texture, but chicken breasts will work with the same cook time.
- Cooking oil spray
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning (salt-free or your favorite mix)
- ½ teaspoon salt
- 1 1/2 pounds boneless chicken thighs
- 4 cloves garlic, minced
- ¼ cup lime juice (about 1–2 limes)
- Juice of 1 orange
- ¼ cup chicken broth
- 3 tablespoons chopped cilantro
- Optional: 1–2 teaspoons chopped chipotle in adobo for a smoky, spicy kick
Peach Avocado Salsa
- 2 peaches, pitted and finely chopped (peel optional)
- 2/3 cup ripe avocado, diced
- 1 small red or orange bell pepper, finely chopped
- ½ cup red onion, diced
- Minced jalapeño, to taste
- ¼ cup cilantro leaves, chopped
- Juice of 1 lime
For Serving (optional)
- Corn tortillas, warmed in a pan
- Greek yogurt (as a substitute for sour cream)
- Shredded red cabbage
How to Make Chicken Carnitas in the Instant Pot
- Pound the chicken thighs lightly with a meat tenderizer for even thickness. Sprinkle both sides with taco seasoning and salt.
- Set the Instant Pot to Sauté. Spray the pot with cooking oil spray and add ½ tablespoon olive oil. Working in batches, brown the chicken on both sides, adding more oil if needed. During the last batch, add the garlic and sauté for an additional minute.
- Add all chicken back to the pot. Mix the lime juice, orange juice, and chicken broth, then pour over the chicken. Lock the lid.
- Cook on manual/high pressure for 15 minutes. Allow a 6-minute natural pressure release, then perform a quick release. Stir in the cilantro and shred the chicken.
- If using chipotle in adobo, stir in 1–2 teaspoons after cooking and taste before adding more.
Slow Cooker Method
To make these in a slow cooker, brown the seasoned chicken briefly in a skillet if you have time, then place in the slow cooker. Pour the lime/orange juice and chicken broth over the chicken and cook on low for 4–8 hours. Stir in cilantro and shred before serving. Add chipotle peppers after cooking if you want a smoky heat.
How to Crisp the Carnitas
For crispy edges, transfer the shredded carnitas to a baking sheet, drizzle with a little cooking juice and 1 tablespoon olive oil, and broil on high until the edges are crisp (about 5 minutes). Alternatively, use a crisping lid accessory on compatible multi-cookers to finish the meat.
Assembly
Warm corn tortillas, layer in carnitas, top with avocado peach salsa, add shredded red cabbage if desired, and finish with a dollop of Greek yogurt and an extra squeeze of lime.
Notes
- The salsa can be made ahead and kept chilled until serving. If you prepare it early, add the avocado just before serving to keep it bright.
- Swap chicken breasts to reduce fat, or reduce oil to lower calories. Adjust chipotle to control spiciness.
Nutrition (approximate per 2 tacos)
- Calories: 576 kcal
- Protein: 33 g
- Carbohydrates: 25 g
- Fat: 40 g
- Fiber: 6 g
If you try this recipe, enjoy the balance of citrusy, smoky, and sweet notes — and the irresistible peach salsa. It’s a summer favorite that’s quick enough for weeknights and special enough for weekend dinners.
