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Weeknight style Instant Pot Crispy Carnitas with Chipotle Peach Salsa…and some creamy street corn slaw too. Quick-cooking shredded pork (or chicken) braised in beer and stuffed into warmed tortillas to make the best carnitas tacos. All made in the instant pot (along with directions for the slow cooker and stove-top). Serve these tacos with spicy, sweet chipotle peach salsa verde and creamy street corn slaw. This fun Mexican fiesta-style dinner comes together easily and is so very delicious. Bonus, the shredded meat is great as a leftover. Pile it high onto your favorite tortilla chips for some delicious nachos or roll them into tortillas and make some saucy enchiladas.
I know that Taco Tuesday is “the thing”, but I love tacos any night week. So how about we do Taco Thursday? Sounds good, and kind of fun, right?
Yes, yes, it does.
It’s about this time every year that I slowly start to get back into using my instant pot and slow cooker. Something about the upcoming fall season and the start of a new school year makes me want to break out the instant pot and get a slow-cooked dinner on the table in record time. Last year I made these instant pot BBQ beer pulled chicken tacos and this year, I decided on tacos as well. But this time, something a little more traditional…carnitas!
And made in the instant pot with the addition of a few summery ingredients. Because even though we’ve entered into late August, I’m holding onto summer in every way possible and trying to incorporate all the summer produce I can get my hands on.
Not only are these tacos easy to make, but they’re also a great way to use up summer peaches (in the salsa), corn (in the slaw), and garden-fresh cilantro. They’re also perfect for busy weeknights. And even better for upcoming Monday night football…assuming that happens this year. Let’s hope!
Either way, these tacos are very delicious. Soooo DELICIOUS.
The backstory…
For any of you who are not familiar with carnitas, they’re a classic slow-cooked Mexican pork that’s typically shredded and used for tacos, tamales, and burritos. Carnitas, which means “little meats”, are traditionally slow-braised on the stove-top…and usually in oil or lard, until the meat is tender. The meat is then shredded and topped with an assortment of toppings, but always cilantro, onion, and salsa.
After looking at a handful of recipes online, I’m realizing that everyone seems to have their own way of making carnitas. Some recipes are super simple, while others have more ingredients. I decided to keep mine on the simpler side but, of course, to still incorporate plenty of flavor.
And well, instead of slow braising in lard, I’m cooking these carnitas quickly in the instant pot with a bottle of Mexican beer.
The process.
First, pick your cooking method. I used the instant pot, but honestly cooking in the slow cooker, or braising on the stove, are equally easy and delicious. It all comes down to how much time you have, and what your preferred method of cooking is. So take your pick.
Onto the carnitas. I like to make these carnitas with chicken or cubed pork shoulder. The pork is traditional, but when I don’t have any pork on hand, I just reach for the chicken. It’s equally delicious since all the main flavor comes from the mixture of beer, garlic, and seasonings.
Speaking of which, you’ll want to rub the meat with this mixture of garlic, spices, plus Mexican beer. Then set the instant pot to do its thing. The carnitas only take about eight minutes to cook, so watch closely eight minutes goes FAST.
This next step is key. Remove the meat from the sauce, then lightly shred it and place it under the broiler. Cooking the carnitas under the broiler allows the meat to have a chance to caramelize and become crispy on the edges.
It’s an extra step, but it’s a step that is worth it.
While the carnitas are cooking…
Make that chipotle peach salsa. It’s so simple, but one of my favorite sauces. I just blend up some store-bought salsa verde with canned chipotle chiles (peppers) in adobo. Then add some sweet juicy peaches. The peaches add sweetness to balance out those smoky, spicy chipotle peppers. Plus a pinch of salt.
EASY, but yet so much flavor. It’s important to find a good salsa verde and to use chipotle chiles in adobo. This is your key flavoring.
If you don’t want to add any peaches, just add one or two tablespoons of honey to help balance out the spice.
Put it all together…and add lots of toppings.
The rest of the toppings are all up to you. I like to serve these with the chipotle salsa, some creamy lime crema, summery corn slaw, avocado, cilantro, limes, pickled onion, and crumbled salty feta cheese.
So basically all the toppings. You can never have too many.
These are not hardcore classic carnitas, but they’re so darn good. Everyone can have fun building their own tacos…and they’ll have fun eating them too. Gotta liven up those weeknights and keep things fun!
Add your favorite Mexican beer or margarita to the mix and you’ve got the perfect Thursday night meal. But really these carnitas work any night, so just pick your night and enjoy!
Looking for other easy tacos recipes? Here are a few ideas:
Crockpot Carne Asada Tacos with Cilantro Lime Garlic Sauce
Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch
Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce
Lastly, if you make these instant pot crispy carnitas with chipotle peach salsa be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Crispy Carnitas with Chipotle Peach Salsa
Servings: 6
Calories Per Serving: 485 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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)
- crema, avocado, feta cheese, pickled onion, and cilantro, for serving
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
- 1. In the bowl of your instant pot, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes. Rub the seasonings into the meat. Add the beer. Cover and cook on high pressure/manual for 8-10 minutes. Once done cooking, use the natural or quick release function to release the steam.2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet. Lightly shred. Add 1/4 cup of the cooking liquid and the lime juice. Drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.3. To make the salsa, combine all ingredients in a blender. Blender until combined. Season with salt. 4. Stuff the carnitas into the warmed tortillas. Spoon the salsa over the carnitas. Top as desired with slaw, cilantro, avocado, cheese, onions, and crema. Enjoy!
Slow cooker
- 1. In the bowl of your slow cooker, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes. Rub the seasonings into the meat. Add the beer. Cover and cook on low for 6 hours or on high for 3-4 hours.2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.3. Follow as directed above for steps 3-4.
Stove Top
- 1. Combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes in a bowl. Rub the seasonings into the meat. 2. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. When the oil shimmers, add the meat and sear the on both sides, about 3-4 minutes. Reduce the heat to low and add the beer. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the meat is done cooking, shred with two forks. 2. Follow as directed above for steps 3-4.
Notes
Creamy Corn Slaw: In a bowl, combine 3 cups cabbage with 1/3 cup sour cream or plain greek yogurt and the juice of 2 limes. Toss to combine. Add 2 cups grilled corn, 1/3 cup chopped cilantro, and 2 tablespoons chives. Season with salt.
This was amazing of course — love the slaw flavors too.
Wondering if you have any other thoughts for what to do with the leftover meat? it has such a great flavor on it’s own with the honey drizzle and almost got lost a little in the tacos so Im trying to think what else to put it on! huevos racheros of a sort maybe?
Hey Janelle,
Thanks so much for trying the recipe. Sure huevos rancheros would be delish, or even a salad! Please let me know if you have any other questions! xTieghan
I made this tonite and it was absolutely amazing! There wasn’t a thing I would change, the tacos topped with the corn slaw and peach salsa was perfect!
Thank you so much Kim! I am really glad this recipe turned out so well for you! xTieghan
These are delicious and super easy. Love that all the ingredients were things that I already had. Make them in the crockpot and it will definitely be a go to!
I am so happy to hear that! Thank you so much for trying this recipe, Kayla! xTieghan
These are SO delicious. I made these on the stove top in my dutch oven and Pacifico for the beer. I took the lid off at the end for the beer and spices to cook down and thicken. So much flavor! The peach salsa is amazing, but a bit on the spicy side. I used too many peppers I think, but the flavor is incredible. I made the cabbage / corn salsa too. First night on tortillas and leftovers over some rice. YUMMY!!!
Thank you so much Sarah! I am so glad this recipe turned out so well for you!! xTieghan
Really good in the instantpot! I would think about adding orange juice next time as well. Keep the great recipes coming!
Thank you Anita! xTieghan
Was waiting all week to make this and finally made this today. Couldn’t find the modelo beer, but used blue moon and it still turned out great. Super easy and delicious!
I am so glad this turned out so amazing for you! Thank you Rajita! xTieghan
What type of pickled onions do you use? I don’t think I’ve ever seen those. Thank you!
Hey Ashely,
I make my own! Here’s the recipe: https://www.halfbakedharvest.com/quick-pickled-veggies/
I hope you love the recipe, please let me know if you have any other questions! xTieghan
I do not have an Instant Pot so I used the slow cooker. easy on a hot summer day. I did swap out the beer with a kombucha. It turned out great. I also ended up using frozen peaches since I had no fresh and added extra cilantro to the salsa and extra adobo spices(my own mix). Served it with shredded cabbage and more cilantro and home made goat crumble cheese. I had my daughter ask for red onions as well. I served on cassava flour tortillas since I am grain free.
AMAZING! I love all the recipes I have tried from your site but I have so many diet restrictions I feel I change them. will definitely be doing again.
Amazing! I am really glad this turned out so well for you, Lisa! Thank you for trying it! xTieghan
My house smells AMAZING. And that peach salsa!! YAAASSS! It’s everything!
Thank you so much Nikki! xTieghan
Hi! I was just wondering if Corona would work for this recipe? It’s the only beer I have!!
Hey Crystal,
Yes that is totally fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are absolutely amazing. Such great flavor! Thank you for this recipe!
Thank you Stacy! I am really glad this turned out so well for you! xTieghan
Loved the honey added to the chicken. Such a great combo with the spicy salsa and sour and salty corn slaw.
Thank you so much Meghanne! xTieghan
Do you not add honey if you are making it on the stove top? Do you not broil it either?
Thanks!
Hey Lizzie,
Correct, you will already be caramelizing the meat by using the stove top so you can skip this step. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan for the Hat Trick!
I follow several food blogger, but used your recipes my last three food adventures. And this one didn’t disappoint!
The roasted corn reeled me into the slaw. I’m not a slaw fan and this is the first time I’ve made any.
So I used chicken and boneless, skinless thighs were on sale at the story. I was trying to find a package that had two pounds, but ended up with three. When I got home I realized I had chicken tenders. But I wasn’t going back to the store.
I pulled out my favorite food purchase of the last year. Costco snookered me by having a crazy low price on a Taylor electronic food scale. Everyone should have an electronic kitchen scale! And it came in handy for the cabbage!
So I used the slow cooker recipe. I love the aromas of my chicken cooking for four hours.It came out perfect and easily shred.
The chipotle peach salsa was a piece of cake to make in my mini food processor.
So I go to make the slaw and am trying to figure out how I’m going to measure 3 cups of cabbage. So i say, “Hey Siri, how much does three cups of cabbage weigh. And she came back saying 9.4 Oz. See why I love my scale!
It was too late to get propane for my grill so I used my charcoal grill for the corn. Which brought back memories of 11 college freshman and sophmores boating out to an Island on Lake Minnetonka for a picnic dinner. I was moving back to Texas and my girlfriend was ready to move on so I sat alone as friends showed me how to roast corn on a bonfire. Yummy.
I used locally sourced Rango Orange Blossom Honey for my glaze in the broiler. Perfect!
The one thing I would add to the recipe is how to prep corn tortillas for tacos. I use a griddle and heat the tortillas for about 10 seconds and flip. I sprinkle a little cheese on half of them and then top off with the remaining tortillas I flip one more time for 10 seconds.I find if you don’t double up corn tortillas and ad your favorite cheese to glue it all together that the tacos break while you are eating them.
Tacos paired perfectly with Sauvignon Blanc!
I’m going to the doctor this week and he is going to tell me I have to quit Half Baked and take up Weight Watchers!!!
Well done again Teighan
Gerry Smith
Tempe
PS. How do I get my picture to post with my comment?
Hi Gerry! I am so glad my recipes have been your go to lately! So awesome! Also, love how easy it was to get the weight for the cabbage.. need to start using siri more haha. I hope you continue to enjoy my recipes!! Also, to post a photo, you need to change the photo to a URL address… its a bit confusing! Its easier to post on Instagram and I can always check it out there! Thank you so much!! xTieghan
Made the chicken today! I used my insta pot for the 1st time! This recipe is easy and the chicken is delicious! I was shocked at how fast it cooked in the insta pot! I need more insta pot recipes!
Thank you so much Talitha! I am really glad this recipe turned out so well for you! xTieghan