Instant Pot Crispy Carnitas with Chipotle Peach Salsa Recipe

If you’re craving unbeatable flavor but short on time, Instant Pot Crispy Carnitas with Chipotle Peach Salsa is about to become your new go-to feast. Imagine melt-in-your-mouth, ultra-tender carnitas—made lightning-fast in your pressure cooker—then crowned with a smoky, sweet, and zippy chipotle peach salsa that feels like pure summer in every bite. This is comfort food with a punchy, fresh twist, and it never fails to wow!

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Ingredients You’ll Need

Let’s break down the flavors! Each ingredient in Instant Pot Crispy Carnitas with Chipotle Peach Salsa is there to create those craveable layers: juicy meat, smoky spices, and that essential blast of sweet-and-spicy salsa. Don’t worry—nothing fancy here, just a handful of fresh, bold ingredients that truly shine together.

• Boneless chicken thighs or cubed pork shoulder (2 pounds): The heart of carnitas! Both are rich, juicy, and stand up beautifully to pressure cooking—use whichever you love or have on hand.
• Garlic (5 cloves, chopped or grated): Adds deep savory notes; grating ensures that garlicky goodness seeps into every bite.
• Chipotle chili powder (1 tablespoon): For that signature smoky heat—skip or adjust if you want it milder.
• Smoked paprika (2 teaspoons): Amplifies smokiness and color; don’t substitute with regular paprika if you want that BBQ depth.
• Dried oregano (1 teaspoon): Brings earthy herbal undertones to balance the richness.
• Kosher salt and black pepper: The essential duo to make all the other flavors pop.
• Red pepper flakes (to taste): Optional, for extra little bursts of heat—a tiny pinch adds excitement!
• Mexican beer, such as Negra Modelo (12 ounces): Liquid gold! Beer tenderizes the meat and imparts authentic depth—any light or amber Mexican beer works.
• Honey (1 tablespoon): A finishing drizzle for that irresistible caramelization under the broiler.
• Lime juice (juice of 1 lime): Adds brightness and zip, bringing the whole dish to life.
• Corn or flour tortillas, warmed: The fluffy, toasty vessel for your carnitas—don’t skip warming them!
• Creamy corn slaw (optional): Adds crunch and creaminess; see recipe notes, or feel free to sub with your favorite slaw.
• Crema, avocado, feta cheese, pickled onion, cilantro (for serving): Go wild with toppings! They bring color, texture, and a custom touch to every taco.
• Salsa verde (1/2 cup): The zippy, green base for the chipotle peach salsa—store-bought or homemade are both great.
• Chipotle peppers in adobo (1/4 cup, finely chopped): Brings bold, smoky heat and unbeatable depth.
• Ripe peaches (1/2 cup, chopped): These add summery sweetness and bursts of juicy color that make the salsa unforgettable.
• Kosher salt (pinch, for salsa): A touch sharpens all the flavors in the salsa.

Variations

One of the best things about Instant Pot Crispy Carnitas with Chipotle Peach Salsa? You can tailor it to your mood, your guests, or simply what you have on hand. These easy swaps and twists make it endlessly adaptable—don’t be afraid to get creative with flavors and textures!

• Use Pulled Jackfruit Instead of Meat: For a meatless, vegan spin, use drained jackfruit in place of chicken or pork—it soaks up all those punchy spices just as beautifully.
• Swap Out the Peaches: No fresh peaches? Try nectarines, mango, or even pineapple for a similarly sweet, tropical salsa with a twist.
• Beer-Free: Substitute chicken or veggie broth for the beer if you’d like to keep things alcohol-free—don’t worry, the result is still packed with flavor.
• Make It Spicier or Milder: Adjust the amount of chipotle powder, red pepper flakes, or adobo to dial the heat up or down according to your spice preference.

How to Make Instant Pot Crispy Carnitas with Chipotle Peach Salsa

Step 1: Season and Sear the Meat

Start by combining your chicken thighs or pork shoulder with all the aromatic seasonings—garlic, chipotle chili powder, smoked paprika, oregano, salt, pepper, and a pinch of red pepper flakes right in your Instant Pot. Rub everything in with your hands to fully coat each piece for maximum flavor penetration.

Step 2: Pressure Cook for Unbeatable Tenderness

Pour in the Mexican beer to bathe your seasoned meat, then seal the Instant Pot and cook on high pressure/manual for 8–10 minutes. While it cooks, the aromas will make your kitchen smell unbelievably inviting! Let the pressure release naturally or use a quick release when you’re in a hurry—either way, you’ll be rewarded with beautifully tender carnitas.

Step 3: Get That Signature Crisp Under the Broiler

Once your meat is fork-tender, transfer it to a baking sheet and lightly shred. Spoon over a bit of the cooking liquid, squeeze on lime juice, and drizzle honey for just a hint of sweet caramelization. Pop it under a hot broiler for 2–5 minutes, watching closely—those crispy edges and golden bits are the magic touch!

Step 4: Make the Chipotle Peach Salsa

While the carnitas crisp up, toss salsa verde, finely chopped chipotle peppers in adobo, juicy chopped peaches, and a pinch of salt into a blender. Give it a quick blitz until everything’s well combined but still a little chunky. The result? A smoky, fruity salsa that will make your tacos unforgettable.

Step 5: Build and Serve Your Carnitas Tacos

Stuff your warm tortillas with a hearty scoop of crispy carnitas, spoon on a generous helping of chipotle peach salsa, and go wild with your favorite toppings—from creamy avocado to tangy pickled onions. Every bite bursts with flavor, crunch, and freshness!

How to Serve Instant Pot Crispy Carnitas with Chipotle Peach Salsa

Garnishes

When it comes to garnishing your Instant Pot Crispy Carnitas with Chipotle Peach Salsa, I say more is more! Top with creamy avocado slices, tangy pickled onions, a sprinkle of salty feta or cotija cheese, and fresh cilantro for a fiesta of flavor and color. And don’t forget a drizzle of silky crema to bring it all together.

Side Dishes

Keep it classic with Mexican rice, crisp corn slaw, or cilantro-lime black beans on the side. For a real treat, set out bowls of elote style street corn, lime wedges, and tortilla chips for scooping up all that leftover chipotle peach salsa—there won’t be a drop left!

Creative Ways to Present

These carnitas make unforgettable DIY taco bars—pile the components high, add colorful bowls of garnishes, and let everyone assemble their dream tacos. Or, load the crispy carnitas and salsa atop a bed of salad greens for a light, zesty bowl. They’re even spectacular folded into quesadillas or piled on nachos for next-level party snacks!

Make Ahead and Storage

Storing Leftovers

Leftovers should be cooled to room temperature and then stored in airtight containers in the refrigerator. Carnitas will stay delicious and moist for up to 4 days, and the chipotle peach salsa (thanks to its acidity) keeps fresh for 2–3 days. Store components separately for best results.

Freezing

The carnitas are freezer-friendly stars! Portion into containers or freezer bags (with some of that reserved cooking liquid for moisture) and freeze for up to 2 months. The salsa’s best made fresh, but you can freeze it if you blitz it thoroughly and store airtight—it’ll keep for one month.

Reheating

Reheat leftover carnitas in a skillet over medium heat with a splash of the broth to restore juiciness—let them crisp up on the edges once warmed through. For added crisp, a quick broil is always welcome! Salsa is best served cold or at room temperature; just give it a stir before using.

FAQs

Final Thoughts

This Instant Pot Crispy Carnitas with Chipotle Peach Salsa is a weeknight win, a party lifesaver, and quite honestly, a dish I’d serve any time I want happy faces around the table. Give it a go the next time you want bold flavors without the fuss—trust me, you’ll be coming back for seconds (and thirds) before you know it!

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