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Instant Pot Beef Carnitas Recipe

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4.3 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This Instant Pot Carnitas recipe offers a flavorful and tender shredded beef dish infused with traditional Mexican spices, orange zest, and juice. Cooked under high pressure for a rich, succulent texture, then crisped in a skillet for a golden crust, these carnitas are perfect for tacos, nachos, burritos, or bowls. Ready in just one hour, this recipe yields eight servings of delicious, easy-to-make carnitas.

Ingredients

Spices and Seasoning

  • 2 teaspoons kosher salt (Morton’s recommended), plus more to taste
  • 1 1/2 teaspoons dried Mexican oregano, rubbed between fingers
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons freshly ground black pepper

Main Ingredients

  • 4 1/2 pounds beef, cut into 2-inch pieces
  • 3 jalapeños, halved lengthwise
  • 6 garlic cloves, peeled but left whole
  • Zest of 1 orange
  • Juice of 1 orange

Instructions

  1. Prepare the Spice Mix: In a small bowl, combine kosher salt, dried Mexican oregano, ground coriander, ground cumin, and freshly ground black pepper. Stir thoroughly to blend all the spices evenly.
  2. Layer Ingredients in Instant Pot: Place about half of the beef pieces in the bottom of the Instant Pot. Season each piece evenly with half of the spice mixture. Scatter half of the jalapeños, garlic cloves, and orange zest over the meat. Add the remaining beef pieces on top and season with the leftover spice blend. Then scatter the rest of the jalapeños, garlic, and orange zest. Pour the orange juice down the side of the pot to reach the bottom without disturbing the spices.
  3. Pressure Cook the Beef: Seal the Instant Pot lid securely and set to cook at high pressure for 45 minutes. After cooking, manually release the pressure. Use a slotted spoon to transfer beef to a large container.
  4. Shred and Season Beef: Using two forks, shred the cooked beef into pieces. Season the shredded meat to taste with salt. Pour the cooking liquid into a fat separator, then ladle some of the liquid back over the meat to moisten it without soaking.
  5. Crisp the Carnitas: In batches, transfer the carnitas to a large nonstick skillet set over high heat. Cook the shredded beef undisturbed for 5 to 7 minutes until the bottom develops a golden, crispy crust. Avoid flipping so you keep the tender texture with a flavorful crisp on one side.
  6. Serve: The crispy carnitas are now ready to be enjoyed in tacos, nachos, burritos, or bowls as desired.

Notes

  • Use a fat separator to remove excess fat from the cooking liquid before adding back to the meat to keep the carnitas moist but not greasy.
  • Cooking the carnitas in batches in the skillet ensures even crisping and avoids overcrowding, which would steam instead of crisp the meat.
  • If you prefer extra spicy carnitas, leave the jalapeño seeds in or add more jalapeños.
  • For best texture, crisp only one side in the skillet to keep meat tender while adding a flavorful crust.
  • This recipe works well with pork shoulder instead of beef for a more traditional carnitas variation.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mexican

Find it online: https://sarabaking.com/instant-pot-beef-carnitas-recipe/