Instant Pot Chicken Carnitas with Chipotle Peach Salsa

Recipe from Half Baked Harvest.

Ingredients:

Crispy Chicken Carnitas:

• 2 lbs. chicken breast
• 5 garlic cloves, chopped
• 1 TBSP chipotle chili powder
• 2 tsp. smoked paprika
• 1 tsp. dried oregano
• Salt and pepper
• 1 12 oz. bottle of Negra Modelo beer
• 1 TBSP honey
• Juice of lime
• 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
• Salt

Directions:

1. In the bowl of the Instant pot, combine chicken through beer. Cover and cook on manual for 10 minutes; then quick release.
2. 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.
3. For the salsa: combine all ingredients in a blender and blitz until combined. Season with salt.
4. To serve: add carnitas to tortilla and top with salsa and desired toppings.

Instant Pot Chicken Carnitas with Chipotle Peach Salsa: