Instant Pot Crispy Carnitas with Chipotle Peach Salsa
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Half Baked Harvest · by Tieghan Gerard★ 4.5 (193)

Instant Pot Crispy Carnitas with Chipotle Peach Salsa

NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 71%
CARBS 43G31% OF CAL
7G FIBER27G OTHER9G TOTAL SUGAR
FAT 26G41% OF CAL
8G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick pressure-cooked chicken thighs with a spiced rub, served with chipotle-peach salsa, tortillas, and fresh toppings. Sweet, spicy, and perfect for easy weeknight dinners.

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Nutrition & ingredients

Ingredients

serves 6
  • 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
  • 1/2 cup salsa verde
  • 1/4 cup chipotle peppers in adobo (finely chopped)
  • 1/2 cup chopped ripe peaches
  • 1 pinch kosher salt
PREP
20M
SODIUM
953MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.