Next Post
No Churn Fudge Brownie Coffee Ice Cream.
This post may contain affiliate links, please see our privacy policy for details.
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.
Wish I read these reviews first. I used 2lbs pork butt cut into about 5 equal parts and I originally instant pot cooked it for 10 mins but it was very rubbery. Another 15 mins and still not done. Final 10 more and I couldn’t wait any longer. I think 40-45 mins would have been perfect for the size I cut the meat into. Next time I’ll try cutting into 1 inch cubes but I have never done that before in an instant pot. Flavor was great! Just off on the cook time – I hope you are able to clarify it in the recipe in case people don’t read the comments first.
Hey Kate,
Thanks so much for giving this recipe a try and sharing your feedback, sorry it took so long to cook! You definitely want the pork to be cubed into smaller pieces, not large chunks. I hope this helps for next time! xT
We were really excited to make this recipe! We had the butcher cut it into chunks and perhaps they were a little big because 10 minutes in the instant pot (even 20 minutes) was not nearly enough time to make the meat shreddable at all. It was super rubbery. We are putting it back in for another 40 minutes to see if that helps break it down.
Hi Mollie,
Thanks for making this recipe and sharing your feedback. It sounds like they might be too big so hopefully a longer cook time will help you. Let me know how it turns out! xx
I have made so many of Tieghan’s recipes and they have all been delicious. I followed this recipe as directed. I had a lot of people in the kitchen with me and got distracted and accidentally put the grilled corn in the chipotle peach salsa ??♀️. Since everything goes in the tortilla, I didn’t panic. Once it was all assembled, all the tastes were there and it was very good. Everyone enjoyed them. I thought it may be too spicy with the chipotle salsa, but the flavors worked very well together in the tortilla. Everything was eaten up!!
Hey Annmarie,
Wonderful!! Thanks so much for sharing your feedback and making this recipe! Hope you’re off to a great weekend! xTieghan
Do I need to add additional cook time if using 4-6 lbs of meat vs 2?
Hi Angelica,
Yes, I would double your cook time. Please let me know if you have any other questions! xTieghan
Hey Tieghan, any substitutes for beer that I can use without sacrificing flavour? Cannot wait to make this!
Hey Ash,
You could use sparkling cider in place of the beer or even chicken broth. I hope you love the recipe, please let me know if you give it a try! xTieghan
AMAZING!
Hey Lara,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
This is amazng! I used the “Dark Mexican Lager” from Upslope Brewing Company of Boulder, CO. It’s not exactly a traditional Mexican beer but it’s what I had on hand and I loved the richness of the adobe and spices with it. My only concern is the sizing of the recipe because the family went through it like locusts, next time I’ll need to double everything!
I’m excited to try the meat again in enchiladas with mole sauce, it came out perfectly balanced and I expect it to turn out incredibly with several other recipes whose core meat component came up short. This might even be versatile enough to ruin my diet attempt for the season but I’m ok with that.
Hey Connor,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Hi there!
I tried to make it tonight with the cubed pork shoulder and my instant pot timing was way off! I’m assuming my cubes were bigger and required more time. Can you maybe put the size of the cubes to assist in proper cooking estimates?
Thx!
Hey Meghan,
Thanks for giving the recipe a try, you will want your cubs to be about 1 inch. I hope this helps for next time! xTieghan
Hi Teighan! What would you recommend as a gluten-free replacement for the beer in this recipe? Thanks!
Hey Emily,
I would use Corona, it is gluten free:) I hope you love the recipe, please let me know if you give it a try! xTieghan
I researched this, and Corona is not gluten free. You might want to check your local breweries. I decided to use a dry hard cider instead. It’s cooking now and smells amazing!
Hey teighan!
I’m going to try this out tomorrow!
Now I did get pork shoulder and it has a bone should I still cut into cubes as best I can?
Thank you 🙂
Brittany
Hey Brittany,
Yes, that will work just fine for you. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Hiya! Love this recipe cannot wait to try it! Is there anything I can substitute for the Mexican beer?
Hey Daisy,
You can use another beer that you enjoy, even sparkling cider would work. I hope you love the recipe, please let me know if you give it a try! xTieghan
How do you warm your tortillas? I see the edges are nice and dark. ?
Hey Dawn,
I heat mine directly over my stove top flame. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was great! I did pork shoulder in the crock pot, but had been reading reviews about instant pot and cut it into pieces – shouldn’t have done that for crockpot – lol! Still tasted great. Did chicken thighs in instant pot as well. Loved the chipotle peach salsa but I know that I can’t handle the heat of chipotle peppers in adobo sauce so only used about 1/4 of a pepper and a tsp of the sauce – worked perfectly!
It’s winter here, so bought some frozen corn and roasted it in the oven (with a little olive oil, salt & paprika) – it worked great
Hey Barb,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
It was so good for dinner last night! Turning the leftover meat into enchiladas for my son’s lunch today! He’s a picky eater and he loved it. It’s hard to find a 2lb pork shoulder without asking the butcher. Could you sub pork tenderloins? Or would you suggest a different cut of pork? We eat so much chicken, was hoping to stick with a pork option!
Hey there,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! I think pork shoulder works best here, I do not think pork tenderloins would be a great option. xTieghan
Love, Love, Love! We have it at least once a week at our house! For those of us that are super busy, it can take some time to put together. So, on my “lunch hour”, I’ll grill the corn and prep the slaw and leave in the fridge. Then I’ll prep the spices and add to chicken then keep in fridge until your ready to insta pot it. It’s all about the short cuts!! I can’t wait for summer to try it with the peach salsa!
Hey Connie,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan