Instant Pot Chicken Carnitas

I am absolutely making this one again like next week. I also need to turn this one into a video because it was super easy to whip together and it is seriously worth making! I altered the original recipe some, so below are the ingredients I used for meal prep. I mainly just doubled most ingredients, then left out the chicken stock entirely since I had increased the juices (the recipe definitely doesn't need anymore liquid). There is also an optional step to make the chicken more crispy, but I clearly took the easy way out and just ate the chicken as-is from the Instant Pot. The only additional step I did was put the Instant Pot on "Saute" mode once the chicken was shredded, and stirred around occasionally until the sauce reduced some. The chicken turned out full of flavor and can easily be paired with some plain cauliflower rice and/or regular rice. While the chicken was cooking in the Instant Pot, I heated up some coconut oil in a frying pan, then added plain riced cauliflower and cilantro for an easy vegetable pairing. If I had extra limes I would have also thrown in some fresh lime juice too. Just an idea for you. This one was a big hit in my house and will definitely not disappoint! 

Instant Pot Chicken Carnitas 
​Ingredients:

• 2 tablespoon cumin (if you're not a big cumin fan then use 1 Tbsp)
• 2 tablespoon oregano
• 2 teaspoon salt
• 2 teaspoon black pepper
• 2 teaspoon chili powder
• 2 tablespoon olive oil
• 1 large onion, chopped
• 8 cloves garlic minced
• 1/2 cup | 120 ml pineapple juice or orange juice (no sugar added!)
• 1/2 cup | 120 ml lime juice (juice from 3 limes)
• 3 pound boneless, skinless chicken breasts
• fresh cilantro for topping

Directions: 

1. Mix the cumin, oregano, salt, pepper and chili powder together in a small bowl.
2. Add the olive oil to the Instant Pot and press the "Sauté" button. Once the oil is warm add the onion. Use a wooden spoon to stir and cook until the onion is fragrant and soft, about 3 minutes. Add the garlic and stir for another minute.
3. Stir in the pineapple juice, lime juice, and spice blend. Mix to combine. Add the chicken breasts to the pot and stir to coat.
4. Press the "Keep Warm/Cancel" button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press 'Manual' or 'Pressure Cook' and set the timer to 20 minutes.
5. After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 minutes before releasing the steam valve.
6. Once the steam has been fully released remove the lid of the instant pot. Use a couple of forks to shred the chicken.

Optional Step for Crispier Carnitas:

1. Preheat your broiler to high heat. 
2. Use a slotted spoon to transfer the shredded chicken to a large, lightly greased baking sheet. Spread the chicken out to be in an even layer. 
3. Broil high up in the oven for 5 minutes. Remove the baking sheet from the oven, spoon some of the leftover juices in the instant pot over the top of the chicken. Toss to coat and then place back in the oven to broil an additional 5 minutes. 
4. Squeeze a little more lime juice over the top and garnish with freshly chopped cilantro. Serve in tacos, burrito bowls, over nachos, quesadillas, etc and enjoy!

​Original recipe found here