Description
These Instant Pot Crispy Carnitas with Chipotle Peach Salsa are a perfect blend of tender, flavorful meat and a zesty salsa that will elevate your taco night. The Instant Pot ensures quick cooking without sacrificing taste, making this dish a winner for busy weeknights.
Ingredients
Units
Scale
Instant Pot Crispy Carnitas:
- 2 pounds boneless chicken thighs or cubed pork shoulder
- 5 cloves garlic, chopped or grated
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 pinch kosher salt and black pepper
- 1 pinch red pepper flakes to taste
- 1 can (12 ounce) Mexican beer, such as Negra Modelo
- 1 tablespoon honey
- juice of 1 lime
- warmed corn or flour tortillas, for serving
- creamy corn slaw, for serving, recipe in notes (optional)
Chipotle Peach Salsa:
- 1/2 cup salsa verde
- 1/4 cup chipotle peppers in adobo finely chopped
- 1/2 cup chopped ripe peaches
- 1 pinch kosher salt
Instructions
- Instant Pot: In the bowl of your Instant Pot, combine the meat, garlic, chili powder, paprika, oregano, salt, pepper, and red pepper flakes. Add beer, cook on high pressure for 8-10 minutes. Shred meat, broil with lime juice and honey.
- Preheat broiler, shred meat, add cooking liquid, lime juice, honey, broil. Toss with more liquid if needed.
- Chipotle Peach Salsa: Blend salsa verde, chipotle peppers, peaches, and salt until combined.
- Fill tortillas with carnitas, top with salsa, and desired toppings. Enjoy!
Notes
- For the creamy corn slaw, refer to the recipe in the notes section above.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
