This flavorful chicken dish is tender, juicy, and packed with zesty spices, making it perfect for a quick weeknight meal. Plus, a crispy finish adds an irresistible crunch that everyone will love!
Mix the cumin, chili powder, oregano, salt, and pepper in a small bowl, then sprinkle it evenly over both sides of the chicken breasts. Heat up your Instant Pot or any multi-functional pressure cooker by selecting the Sauté setting. Pour in a tablespoon of olive oil and sear the chicken breasts for about 1 to 2 minutes on each side, working in batches if needed so they get a nice brown crust instead of steaming. Once browned, set the chicken aside on a plate.
Next, add the garlic and onion to the pot and cook, stirring often, until they’re nicely browned—this should take around 2 minutes. Put the chicken back into the pot along with the lime juice, chicken broth, cilantro, chipotle pepper with a tablespoon of adobo sauce, orange zest and juice, and the bay leaf. Lock the lid in place and cook under pressure for 8 to 10 minutes, depending on how big your chicken breasts are.
While the chicken cooks, blend together mayonnaise, milk, chipotle pepper, adobo sauce, salt, and garlic powder until smooth to make a creamy chipotle sauce.
When the cooking time is up, let the pressure release naturally for about 10 to 40 minutes before opening the lid. Move an oven rack close to the broiler and preheat it. Take the chicken out of the pot and shred it with two forks. Pour about a quarter cup of the reserved cooking liquid over the shredded chicken and toss it well. Drizzle a tablespoon of oil onto a baking sheet, add the chicken, and then drizzle the remaining oil on top, stirring to coat everything evenly.
Pop the chicken under the broiler for 5 minutes, then toss it with a bit more of the cooking liquid and rotate the pan so it crisps up evenly. Keep broiling for another 5 to 7 minutes until the edges get nice and crispy. Serve it up with the chipotle sauce on the side.
- Use boneless, skinless chicken thighs for the best flavor and tenderness.
- After pressure cooking, spread the chicken out on a baking sheet for even crisping.
- Adjust the seasoning before crisping to ensure the flavors are balanced.
This dish combines tender, flavorful chicken with a satisfying crispy finish. It’s a quick and easy way to enjoy classic carnitas without hours of slow cooking. The Instant Pot makes the chicken juicy, while a quick broil or pan-fry adds a delightful crunch.
Serve with warm tortillas, fresh cilantro, diced onions, and a squeeze of lime for a traditional touch. Add sliced avocado or a drizzle of sour cream to complement the crispy chicken. A side of Mexican rice or beans makes for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or under the broiler to maintain the crispy texture. You can also freeze cooked chicken for up to 2 months; thaw before reheating.
