Tuesday, March 5, 2019

PRESSURE COOKER CRISPY CHICKEN CARNITAS






PRESSURE COOKER CRISPY CHICKEN CARNITAS

 

 

 

Chicken carnitas made in the pressure cooker so they’re quick and easy! We crisp them up in the broiler and they are perfect to meal prep and enjoy for the week!

INGREDIENTS:

FOR THE CHICKEN:

·       2 pounds boneless, skinless chicken breasts (or thighs)
·       1 tablespoon ground cumin
·       ½ teaspoon EACH chili powder AND dried oregano
·       salt and pepper
·       zest and juice of 1 orange (about ¼ cup)
·       ¼ cup lime juice
·       ¼ cup chicken broth
·       5 cloves garlic, pressed or chopped
·       1 yellow onion, quartered
·       1-2 chipotle pepper + 1-2 tablespoons adobo sauce
·       1 bay leaf
·       ½ bunch of cilantro (stems included)
·       2 tablespoons oil + more

FOR THE CHIPOTLE SAUCE:

·       ½ cup mayo
·       1 tablespoon milk
·       1-2 chipotle peppers + 1 tablespoons adobo sauce
·       pinch of salt and garlic powder
·       TO SERVE:
·       tortillas, diced onions, chopped cilantro, sautéed cabbage, lime wedges, and anything else you like!

DIRECTIONS:

FOR THE CHICKEN:
Combine the cumin, chili powder, oregano, salt and pepper in a bowl. Sprinkle the seasons over the chicken breasts on both sides.
Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts on both sides for a minute on each side. Do this in batches so the chicken sears rather than steaming. Remove the chicken to a plate. Add the onions and pressed garlic, let cook 2 minutes flipping as needed to brown all sides evenly.
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Full Directions: Click here