Instant Pot Chicken Carnitas with Chipotle Peach Salsa

Recipe from Half Baked Harvest.

Lyubotyn 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

upwardly 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:

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