Easy Instant Pot Chicken Carnitas with Zesty Avocado Peach Salsa: Your Ultimate Taco Night Recipe
Unlock the secret to incredibly juicy and tender chicken carnitas, cooked lightning-fast in your Instant Pot. This versatile recipe, equally delicious in a slow cooker, promises succulent chicken bursting with flavor. But the real game-changer? Pairing it with our vibrant, homemade Avocado Peach Salsa for a taco experience that’s simply unforgettable. Get ready to elevate your weeknight meals or your next gathering with this crowd-pleasing dish! This post contains affiliate links for products I’m obsessed with.
Life can get busy, especially during the warmer months when sunny days and relaxed evenings call for less time in the kitchen and more time enjoying family and friends. That’s why having a repertoire of quick, delicious, and healthy recipes is essential. This Instant Pot Chicken Carnitas recipe is a perfect example, offering maximum flavor with minimal effort, making it ideal for those hectic weeknights or leisurely weekend gatherings.
Why You’ll Love These Instant Pot Chicken Carnitas
These aren’t just any chicken tacos; they’re an experience! The Instant Pot transforms humble chicken thighs into incredibly juicy, flavorful carnitas in a fraction of the time it would take using traditional methods. The pressure cooking locks in moisture and infuses the chicken with citrusy, savory notes from the lime, orange, and taco seasoning. Imagine tender, pull-apart chicken, perfectly seasoned, ready to be piled high into warm tortillas. The best part? The total active cooking time is surprisingly short, allowing you to enjoy a gourmet-quality meal without spending hours over a hot stove.
While the Instant Pot does most of the heavy lifting, the real secret weapon in this recipe is the incredibly fresh and vibrant Avocado Peach Salsa. It’s truly a match made in culinary heaven, providing a delightful contrast of sweet, tangy, and creamy textures that perfectly complements the rich chicken. This salsa isn’t just a topping; it’s a flavor explosion that elevates these carnitas to an entirely new level.
The Magic of Avocado Peach Salsa
If you’re like me, you patiently await peach season all year, and this salsa is a major reason why! Imagine juicy, sweet peaches mingling with creamy avocado, crisp bell peppers, sharp red onion, a hint of spicy jalapeño, and a generous burst of fresh cilantro and lime. It’s a symphony of flavors and textures that will utterly captivate your taste buds. This salsa is incredibly versatile – not just for tacos, but also amazing on grilled fish, chicken, as a dip with chips, or honestly, just eaten straight from the spoon!
Tips for Perfect Avocado Peach Salsa:
- **Peaches:** While fresh, ripe peaches are highly recommended for the best flavor and texture, frozen peaches can be used in a pinch. If using frozen, thaw them completely and drain any excess liquid before dicing.
- **Peeling:** There’s no absolute need to peel your peaches. The skin adds a nice pop of color and some extra nutrients. If you prefer a smoother salsa, you can certainly peel them.
- **Chopping:** Customize the texture! Chop your ingredients as finely or as coarsely as you prefer. A uniform dice, however, helps ensure every bite gets a bit of everything.
- **Cilantro Lovers & Haters:** Cilantro adds a fantastic freshness, but if you’re one of those for whom it tastes like soap (we can still be friends!), feel free to omit it. The salsa will still be bursting with flavor from the peaches, avocado, and lime.
- **Spice Level:** Adjust the amount of minced jalapeño to your liking. Remove the seeds and membranes for less heat.
This vibrant salsa is the ideal counterpoint to the rich, savory chicken, making every taco a balanced and exciting bite.
Essential Ingredients for Your Instant Pot Chicken Carnitas
For the chicken, I highly recommend using boneless, skinless chicken thighs. Their higher fat content ensures the carnitas remain incredibly juicy and flavorful under pressure. However, you can substitute chicken breasts for a leaner option; the cooking time remains the same. Make sure to pound them to an even thickness for best results. My go-to seasoning is a homemade salt-free taco seasoning, which allows me to control the sodium. You’ll also need:
- Cooking oil spray
- 2 tablespoons olive oil
- 2 tablespoons salt-free taco seasoning (my recipe here!)
- ½ teaspoon salt
- 1 ½ pounds boneless chicken thighs (or breasts)
- 4 cloves garlic, minced
- ¼ cup lime juice (from 1-2 fresh limes)
- Juice of 1 orange
- ¼ cup chicken broth
- 3 tablespoons chopped cilantro
- Optional: 1-2 teaspoons chopped chipotle chili in adobo sauce for a smoky, spicier kick
For the Peach Salsa, gather these fresh ingredients:
- 2 peaches, pitted and finely chopped (peeled or with skin on)
- ⅔ cup ripe avocado, diced
- 1 small red or orange bell pepper, finely chopped
- ½ cup red onion, diced
- Minced jalapeño, to taste
- ¼ cup cilantro leaves, chopped
- 1 lime, juiced
For Serving, consider:
- Corn tortillas (warmed)
- Greek yogurt (optional, for a creamy, cool topping)
- Shredded red cabbage (optional, for crunch)
How to Make Chicken Carnitas in the Instant Pot: A Step-by-Step Guide
- **Prepare the Chicken:** For optimal tenderness and even cooking, gently pound your chicken thighs to a uniform thickness using a meat tenderizer. This helps them cook quickly and absorb flavors beautifully. Season both sides generously with your chosen taco seasoning and salt.
- **Sear for Flavor:** Spray the inner pot of your Instant Pot with cooking oil spray, then add ½ tablespoon of olive oil. Set your Instant Pot to the “Sauté” function on normal. Working in batches to avoid overcrowding (this is crucial for a good sear!), sear the chicken thighs for 2-3 minutes per side until lightly browned. This step creates a delicious depth of flavor. Add an additional ½ tablespoon of olive oil between batches if needed. With the final batch of chicken, add the minced garlic and sauté for an additional minute until fragrant.
- **Pressure Cook:** Return all the seared chicken thighs to the Instant Pot. In a separate bowl, combine the lime juice, orange juice, and chicken broth, then pour this flavorful liquid over the chicken. Secure the lid, making sure the sealing valve is set to the “Sealing” position.
- **Cook to Perfection:** Set your Instant Pot to “Manual” or “Pressure Cook” on high pressure for 15 minutes. Once the cooking time is complete, allow for a 6-minute natural pressure release (NPR). This means you let the pot depressurize on its own for 6 minutes before manually turning the sealing valve to “Venting” for a quick release (QR) of any remaining pressure. This dual release method helps the chicken retain its juices.
- **Shred and Flavor:** Carefully remove the lid. Stir in the fresh cilantro and use two forks or a stand mixer with the paddle attachment to easily shred the tender chicken right in the pot, allowing it to soak up all the delicious cooking liquid.
- **Optional Spice Boost:** If you enjoy a smoky, spicy kick, now is the time to stir in 1-2 teaspoons (or more, to taste) of chopped chipotle peppers in adobo sauce. These peppers pack a punch, so start with a small amount and add more if desired. The smoky heat beautifully complements the citrus and taco seasoning.
No Instant Pot? No Problem! Slow Cooker Chicken Carnitas
If you don’t own an Instant Pot, you can still enjoy these fantastic chicken carnitas with your slow cooker. It’s an equally simple, hands-off method. To replicate the Instant Pot’s flavor development, I recommend searing your seasoned chicken thighs in a skillet with a little olive oil and garlic before adding them to the slow cooker. This step builds a richer flavor profile. Then, simply add all your ingredients (seared chicken, lime juice, orange juice, chicken broth) to your slow cooker and cook on low for 4-8 hours, or on high for 2-4 hours, until the chicken is easily shredded. Stir in cilantro and optional chipotle peppers after cooking, then shred.
How to Make Your Instant Pot Carnitas Crispy
Authentic carnitas are known for their delightful crispy edges, and achieving this with your Instant Pot chicken is surprisingly easy. There are two main methods:
- **Using a CrispLid or Air Fryer Lid:** If you have an accessory like the Mealthy CrispLid or a Ninja Foodi with an air fryer function, this is by far the easiest way to crisp your carnitas. Simply place the lid on your Instant Pot, and air fry for a few minutes until the edges are golden and crispy. This is one of my favorite uses for my CrispLid!
- **Broiling in the Oven:** If you don’t have a CrispLid, your oven broiler works wonders.
- Preheat your broiler to high heat.
- Using a slotted spoon, remove the shredded carnitas from the Instant Pot (leaving most of the liquid behind) and spread them in a single layer on a greased or parchment-lined baking sheet.
- Drizzle the chicken with a little of the reserved cooking juice and about 1 tablespoon of olive oil.
- Broil for approximately 5 minutes, or until the edges begin to turn crispy and browned. Keep a close eye on them to prevent burning!
- Remove from the oven, drizzle with a little more cooking juice for added moisture and flavor, and serve immediately.
Serving Suggestions for Your Ultimate Tacos
These Instant Pot Chicken Carnitas with Avocado Peach Salsa are truly a meal in themselves, but here are some ideas to complete your feast:
- **Classic Tacos:** Serve in warm corn or flour tortillas with a dollop of Greek yogurt (or sour cream), a sprinkle of fresh cilantro, and a generous spoonful of the peach salsa.
- **Carnitas Bowls:** Create a satisfying bowl by layering rice (cilantro lime rice would be fantastic!), shredded lettuce, black beans, your chicken carnitas, and a big scoop of salsa.
- **Salads:** Top a bed of mixed greens with the carnitas and salsa for a lighter, refreshing meal.
- **Burritos or Quesadillas:** Use the chicken carnitas as a delicious filling for burritos or quesadillas.
- **Additional Toppings:** Consider adding thinly sliced red cabbage for crunch, crumbled cotija cheese, or a squeeze of fresh lime juice.
Meal Prep and Storage Tips
These chicken carnitas are fantastic for meal prepping! You can make a big batch and enjoy them throughout the week. Store the shredded chicken and the peach salsa separately in airtight containers in the refrigerator. The chicken will keep well for 3-4 days, and the salsa is best consumed within 1-2 days for maximum freshness, especially due to the avocado. To reheat the chicken, gently warm it on the stovetop or in the microwave with a splash of chicken broth to maintain moisture. For longer storage, the cooked chicken (without the salsa) freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
This Instant Pot Chicken Carnitas recipe with its vibrant Avocado Peach Salsa is more than just a meal; it’s a celebration of fresh flavors and convenient cooking. Whether you’re a seasoned Instant Pot user or trying it for the first time, this recipe is guaranteed to become a family favorite. Enjoy the ease, the flavor, and the joy of a perfect taco!
More Taco & Salsa Recipes You’ll Love:
- 21 Day Fix Pork Carnitas
- Fish Tacos with Avocado Mango Salsa {21 Day Fix}
- Deconstructed Fish Tacos with Avocado Cilantro Dressing {21 Day Fix}
- 21 Day Fix Instant Pot Flank Steak Tacos
- Pork Tacos with Pineapple Salsa | The Foodie and The Fix
- Chicken Tinga Tacos | Pinch of Yum
- Cilantro Lime Chicken Tacos | Carrie Elle
- Carne Asada Tacos | My Crazy Good Life
Chicken Carnitas with Avocado Peach Salsa
Pin Recipe
Ingredients
Chicken:
- Cooking oil spray
- 2 tablespoons olive oil
- 2 tablespoons Salt free taco seasoning
- ½ teaspoon salt
- 1 1/2 pounds boneless chicken thighs
- 4 cloves garlic minced
- ¼ cup lime juice 1-2 fresh limes
- Juice of 1 orange
- ¼ cup chicken broth
- 3 tablespoons chopped cilantro
- 1-2 teaspoons chopped chipotle peppers in adobo sauce optional
Peach Salsa:
- 2 peaches pitted and finely chopped peeled or with the skin on
- 2/3 cup ripe avocado diced
- 1 small red or orange bell pepper finely chopped
- 1/2 cup red onion diced
- Minced jalapeno to taste
- 1/4 cup cilantro leaves chopped
- 1 lime juiced
For serving:
- Corn tortillas I warm them on a pan sprayed with cooking oil spray until they start to toast
- Greek yogurt optional
- Red cabbage optional
Instructions
For the chicken:
Instant Pot/ Ninja Foodi
-
For best results, pound your chicken thighs using a meat tenderizer, then sprinkle on taco seasoning and salt. Spray the Instant Pot with cooking oil spray and then add in ½ T olive oil. Then set the Instant Pot to saute and, working in batches, sear the chicken thighs, adding in an additional ½ T of olive oil, as needed. With the last batch, add garlic and saute for an additional minute.
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Add all chicken thighs to the pot. Mix lime juice, orange juice, and chicken broth and pour over chicken. Lock your lid.
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Then set your IP for 15 minutes on manual pressure. After cooktime, do a 6 minute natural pressure release before doing a quick release. Stir in cilantro and shred chicken.
-
Optional – if you like spicy/smoky carnitas, add 1-2 teaspoons (or more) of chopped chipotle peppers in adobo sauce after cooktime. They come in a can and they are super spicy, so just add a small amount to start. The flavor is really delicious with the citrus and taco seasoning, but it’s not for everyone!
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If you want a crispier meat, it’s very simple to use your Mealthy CrispLid or Ninja Foodi to Crisp your Carnitas for a few minutes before serving! This is actually one of my FAV ways to use my CrispLid!
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OR Preheat your broiler to high heat. Using a slotted spoon, remove carnitas from the pot and place on a greased or lined baking sheet. Drizzle with some of the cooking juice and 1 T olive oil. Broil until edges are crispy (about 5 minutes), then drizzle with more cooking juice.
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Serve with Peach Salsa, red cabbage, and greek yogurt with lime (if desired)
Slow Cooker
-
For best results, pound your chicken thighs using a meat tenderizer, then sprinkle on taco seasoning and salt. Spray a large pan with cooking oil spray and then add in ½ T olive oil. Then set the Instant Pot to saute and, working in batches, sear the chicken thighs, adding in an additional ½ T of olive oil, as needed. With the last batch, add garlic and saute for an additional minute.
-
Add all chicken thighs to the slow cooker. Mix lime juice, orange juice, and chicken broth and pour over chicken. Set for 4-8 hours on low.
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Stir in cilantro and shred chicken.
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Optional – if you like spicy/smoky carnitas, add 1-2 teaspoons (or more) of chopped chipotle peppers in adobo sauce after cooktime. They come in a can and they are super spicy, so just add a small amount to start. The flavor is really delicious with the citrus and taco seasoning, but it’s not for everyone!
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Follow broiling steps above (step 5 and 6) if desired, then serve with Peach Salsa, red cabbage, and greek yogurt with lime (if desired).
For the Peach Salsa:
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Mix ingredients for salsa and set aside until carnitas are ready. That’s it!
Video
Notes
WW: 11 points (per 2 tacos) [Calculated without optional yogurt and cabbage toppings] [*For less points, use chicken breasts and half the amount of oil = 6 points for 2 tacos]
Nutrition
