Warm tortillas and toppings: crema, avocado, feta, cilantro, pickled onion
Chipotle Peach Salsa:
1/2 c. salsa verde
1/4 c. (or less to taste) chipotle peppers in adobo, finely chopped
1/2 c. chopped ripe peaches
In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
Preheat broiler. Remove meat from the Instant pot and shred. Add meat to a baking sheet and then add 1/4 c. of the cooking liquid and lime juice. Drizzle hone. Broil for 2-5 minutes, until crispy. Add more cooking liquid if necessary. Watch closely.
For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
To serve: add carnitas to tortilla and top with salsa and desired toppings.
Instant Pot Chicken Carnitas with Chipotle Peach Salsa:
So flavorful and comes together in 30 minutes, so it’s perfect for a quick weeknight dinner.
Recipe adapted from Half Baked Harvest.
1 lb. spiral pasta or other short cut pasta
4 TBSP olive oil
1 lb. chicken, cut in bite size pieces
1 TBSP plus 1-2 tsp. Cajun seasoning
Salt and pepper
1 onion, sliced
2 bell peppers, sliced
3 garlic cloves, chopped
1 c. chicken broth
1 c. milk
3-4 oz. cream cheese, at room temperature
1/2 c. freshly grated parmesan cheese
2 TBSP basil, chopped
Cook pasta al dente according to the package, and then drain.
Meanwhile, heat skillet to medium high and add 2 Tablespoons of olive oil, onion, chicken, and 1 Tablespoon of Cajun seasoning. Cook until browned, about 5 minutes, and then remove chicken from pan onto a plate.
To the skillet, add 2 Tablespoons of olive oil, the bell peppers, and garlic. Cook another 5 minutes, until peppers are soft. Stir in 1-2 teaspoons of Cajun seasoning, salt, and pepper. Cook another minute, then add broth and milk. Then add the cream cheese and whisk until smooth. Bring sauce to a gentle simmer and cook for 5 minutes.
Stir in parmesan, then add the pasta and cooked chicken and cook for 2 minutes. Remove from heat and add basil.