Instant Pot Crispy Carnitas with Chipotle Peach Salsa Recipe

If there’s one dish that never fails to impress at my table, it’s these Instant Pot Crispy Carnitas with Chipotle Peach Salsa. In just 30 minutes, you get impossibly tender, juicy meat with crisped edges, wrapped in a warm tortilla, and crowned with a smoky, sweet, and tangy salsa that is absolutely out-of-this-world. It’s everything you crave from street tacos, right in your own kitchen—no slow roasting required!

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Ingredients You’ll Need

The best part about these carnitas is how approachable yet transforming the ingredients are. Every spice and fresh component brings its own magic—smokiness, tang, zest, and vibrant color—ensuring a punchy, crowd-pleasing meal with minimal fuss.

• 2 pounds boneless chicken thighs or cubed pork shoulder: The star of the show! Pork shoulder brings traditional richness, while chicken thighs are a wonderful lighter option—both become incredibly tender in the Instant Pot.
• 5 cloves garlic, chopped or grated: Fresh garlic infuses the meat with savory warmth and builds an irresistible base of flavor.
• 1 tablespoon chipotle chili powder: Adds bold smokiness with a gentle heat—don’t skip this for that true “carnitas” wow factor.
• 2 teaspoons smoked paprika: Deepens the smokiness, echoing time-honored Mexican barbecue notes.
• 1 teaspoon dried oregano: Gives those classic earthy undertones that make the seasoning pop.
• Pinch kosher salt and black pepper: Essential to wake up all the flavors in the spice rub.
• Pinch red pepper flakes (to taste): Fire-lovers, add more! This brings the signature carnitas kick.
• 1 can (12-ounce) Mexican beer, such as Negra Modelo: The beer tenderizes and steeps the meat with deep, malty flavor—you can sub chicken broth for an alcohol-free version.
• 1 tablespoon honey: A drizzle at the end caramelizes the edges beautifully under the broiler.
• Juice of 1 lime: The citrusy zing brightens and balances the whole dish just before serving.
• Warmed corn or flour tortillas: The delicious vessel—warm them up for best flavor and pliability.
• Creamy corn slaw (optional): Adds freshness, crunch, and a creamy contrast (recipe in notes or use your favorite slaw mix).
• Crema, avocado, feta cheese, pickled onion, and cilantro (for serving): These are my tried-and-true go-to garnishes—creamy, tangy, herby, and fresh.
• Chipotle Peach Salsa: The salsa that steals the show! You’ll need:
  • 1/2 cup salsa verde (for a tangy, punchy base),
  • 1/4 cup chipotle peppers in adobo, finely chopped (for smoky heat),
  • 1/2 cup chopped ripe peaches (fresh, juicy, and sweet),
  • Pinch kosher salt (to taste).

Variations

This Instant Pot Crispy Carnitas with Chipotle Peach Salsa is endlessly flexible—make it your own! Whether you need to tweak ingredients, work with what’s on hand, or cater to specific dietary preferences, you have plenty of delicious options.

• Pork or Chicken: Switch between chicken thighs and pork shoulder depending on your mood or pantry—it’s just as fantastic either way.
• Alcohol-Free: Use chicken or veggie broth in place of beer for a family-friendly (or Whole30-compliant) version.
• Vegan Carnitas: Try canned jackfruit or meaty mushrooms prepared with the same seasonings for a satisfying plant-based version.
• Fruit Swap: Instead of peaches, try ripe mango or nectarines in the salsa for a new sweet-tangy spin.
• Spice Control: For a milder batch, hold back some of the chipotle or red pepper flakes—or double down for heat lovers!

How to Make Instant Pot Crispy Carnitas with Chipotle Peach Salsa

Step 1: Season and Prep the Protein

In the bowl of your Instant Pot, combine your meat of choice—either boneless chicken thighs or cubed pork shoulder—with chopped garlic, chipotle chili powder, smoked paprika, oregano, salt, black pepper, and a good pinch of red pepper flakes. Use your hands or tongs to really rub those spices into the meat! This step ensures every bite is deeply flavorful and aromatic before cooking even begins.

Step 2: Add the Beer and Pressure Cook

Once seasoned, pour the Mexican beer (like Negra Modelo) over the meat. The liquid helps everything become ultra-tender and infuses that little something “special” you can taste but can’t quite put your finger on. Seal the Instant Pot, set it to high pressure/manual, and cook for 8–10 minutes. That’s it—magic is happening inside!

Step 3: Shred, Broil, and Caramelize

When the timer’s up, use the natural or quick release method to vent steam. Carefully move the cooked meat to a baking sheet and lightly shred it with two forks. Add about 1/4 cup of the flavorful cooking liquid and a generous squeeze of fresh lime juice, then drizzle with honey. Slide everything under a preheated broiler for 2–5 minutes—watch closely as the edges crisp and caramelize just the way you love them!

Step 4: Make the Chipotle Peach Salsa

While the carnitas broil, throw together the dreamy chipotle peach salsa. Add salsa verde, finely chopped chipotle peppers in adobo, juicy diced peaches, and a pinch of salt to your blender. Pulse just until combined—taste for seasoning. This sauce is smoky, sweet, tangy, and packed with summer sunshine!

Step 5: Assemble and Serve

Now for the fun part: Fill each warmed tortilla with a generous scoop of carnitas. Spoon that gorgeous chipotle peach salsa right on top. Load up with slaw, fresh cilantro, avocado, tangy pickled onion, feta, and a dollop of crema if you like. Invite everyone to add their favorite toppings, then dig in!

How to Serve Instant Pot Crispy Carnitas with Chipotle Peach Salsa

Garnishes

The finishing touches are what transform these Instant Pot Crispy Carnitas with Chipotle Peach Salsa from really good to absolutely unforgettable. I adore fresh cilantro for its herbal pop, avocado slices for creamy richness, tangy pickled onions for zing, a sprinkle of crumbled feta or cotija, and a generous drizzle of crema. Each garnish brings its own sparkle—feel free to get creative!

Side Dishes

For a full-on fiesta, pair your carnitas tacos with vibrant Mexican street corn (elote), a bowl of black or pinto beans, fresh guacamole, or a simple citrusy slaw. Even chips and your favorite salsa turn this meal into an easy, customizable party platter that everyone will rave about.

Creative Ways to Present

If you want to wow your guests, serve the carnitas on a big platter with all the toppings and tortillas on the side for a festive DIY taco bar. Or, try spooning the meat and salsa into lettuce cups for a low-carb version, or pile them onto nachos for the ultimate game day snack. This recipe even makes killer rice bowls, burritos, and tostadas—so many possibilities!

Make Ahead and Storage

Storing Leftovers

Any leftover Instant Pot Crispy Carnitas with Chipotle Peach Salsa keeps beautifully in an airtight container in the fridge for up to 4 days. Store the meat and salsa separately for best results, so each component maintains its dreamy texture and freshness.

Freezing

The carnitas itself is an absolute dream for batch cooking or meal prep. Let it cool completely, then freeze in portions (with a splash of reserved cooking liquid) for up to 2 months. Thaw overnight in the fridge, then re-crisp under the broiler before serving for best results. The salsa is best made fresh, but can be stored in the fridge for up to 3 days.

Reheating

Reheat your carnitas in a skillet over medium heat for the crispiest texture, adding a splash of reserved cooking liquid or a little broth to keep them tender. You can also microwave gently if you’re in a hurry, but a quick trip under the broiler brings back the magic!

FAQs

Final Thoughts

If you’re looking to shake up taco night or just crave mouthwatering comfort with a twist, you absolutely have to try these Instant Pot Crispy Carnitas with Chipotle Peach Salsa. Every bite bursts with bold flavors, juicy meat, and that magical sweet-smoky salsa that makes this recipe a keeper. Give it a whirl—you might just find a new family favorite!

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