This Keto Instant Pot Chicken Carnitas recipe is perfect for any night of the week! Oven directions also provided!
EASY KETO INSTANT POT CHICKEN CARNITAS (CRISPY & FULL OF BIG FLAVORS)
This easy keto carnitas recipe gives you all the big flavors of traditional Mexican carnitas, but made with shredded chicken instead of pork shoulder and ready in a fraction of the time using your top pressure cooker.
While traditional Mexican carnitas are often made with pork butt or pork shoulder and slow cooked for hours in a slow cooker, this chicken version gives you the same crispy carnitas texture in under an hour.
It’s the perfect recipe for any night of the week when time is short but you still want a flavorful Mexican dish the whole family will love.
If you’re looking for:
- Keto carnitas
- Crispy chicken carnitas
- Instant Pot recipes for busy weeknights
- A versatile Mexican recipe
- Or an easy burrito bowl base
This one checks every box.
WHY THIS CHICKEN CARNITAS RECIPE WORKS
The combination of lime juice, fresh juice from citrus, cumin, oregano, black pepper, kosher salt, garlic, onion, bay leaves and olive oil creates that signature carnitas flavor.
The pressure cooking process keeps the boneless skinless chicken thighs (or whole chicken as written) incredibly tender. Then, broiling transforms the shredded chicken into those irresistible crispy bits that make carnitas recipes so special.
The result?
Juicy meat with crispy edges — just like traditional carnitas, but lighter and higher in protein.
INSTANT POT OR OVEN METHOD
This recipe includes both a pressure cooker version and an oven method.
If you don’t have an Instant Pot, you can use the oven method and still get amazing results. It simply takes longer than the top pressure cooker approach.
You could even adapt this for a slow cooker if needed — just allow several hours for the chicken to become tender enough to shred easily.
Typically you may see pork carnitas recipes more often than chicken and while pork is delicious it does take a very long time to cook.
I actually have a fabulous pork carnitas recipe in my cookbook, Naturally Keto! Regardless if your a pork fan, I can guarantee you will love this chicken carnitas recipe just as much as you would enjoy pork! Trust me, make this for the family and you will be loved by all!
TIPS FOR THE BEST CRISPY CARNITAS
1. Use a Slotted Spoon
Transfer the shredded chicken to a baking sheet using a slotted spoon. This prevents too much extra liquid from soaking the meat before broiling.
2. Don’t Toss the Cooking Liquid
The cooking liquid is packed with flavor. Save it! If the meat looks dry after broiling, drizzle a little extra liquid back over the top.
You can also:
3. Spread It Out for Crispiness
Spread the shredded chicken in an even layer so the broiler creates crispy bits instead of steaming the meat.
KETO INSTANT POT RECIPES
The instant pot is a wonderful addition to your low carb kitchen. It can cut typical cooking time by half for most recipes making it the perfect way to enjoy a wonderful home cooked meal on a busy weeknight.
This keto chicken carnitas recipe is made for those nights when time is short. You can get this on the table in under an hour!
Other keto instant pot recipes you might like:
SERVING IDEAS (LOW CARB & FAMILY FRIENDLY)
This Mexican dish is incredibly versatile. Serve your keto carnitas:
You can keep it simple for yourself or build a full burrito bowl for the whole family.
WHY CHOOSE CHICKEN OVER PORK?
While pork shoulder and pork butt make amazing traditional Mexican carnitas, chicken offers:
- Faster cooking time
- Higher protein per serving
- Easier portion control
- Lower fat for midlife macro balance
You still get all the big flavors — just in a lighter, quicker version.
EASY SWAPS & ADDITIONS
Want to customize it? Here are some simple options:
Add fresh cilantro at the end for brightness.
Swap boneless skinless chicken thighs for chicken breast for a leaner option.
Add serrano pepper for extra heat.
Use orange juice in combination with lime juice for a more traditional carnitas flavor (adds carbs, so adjust if strict keto).
Stir in salsa verde before broiling for added flavor.
MEAL PREP & STORAGE
This chicken carnitas recipe is perfect for meal prep.
Store leftovers in an airtight container up to 4 days.
To freeze:
Place shredded chicken with a bit of cooking liquid into a freezer bag. Lay flat and freeze for easy storage.
Reheat in a skillet with a little olive oil to bring back those crispy carnitas edges.
If you’ve been around here for a while, you know I don’t just create keto recipes anymore — I focus on moderate fat, higher protein, sustainable low carb for women in midlife.
And this chicken carnitas recipe is a perfect example of that balance.
Traditional carnitas made with pork shoulder or pork butt are delicious, but they’re also significantly higher in fat. That can make it harder to stay in a calorie deficit if fat loss is your goal.
Using chicken instead gives you:
- Higher protein per serving
- More flexibility with fats
- Easier portion control
- Better alignment with a deficit day
This makes it ideal for:
- A high-protein burrito bowl
- Mexican cauliflower rice bowls
- Lettuce wraps
- Or simple shredded chicken with veggies
You can always add fat (olive oil, sour cream, queso fresco, avocado) on maintenance days. But it’s much harder to remove fat once it’s built into the protein source.
That’s why I love using chicken here — it gives you control.
And control = sustainability. Learn More about my Midlife Macro Approach.
KETO INSTANT POT CHICKEN CARNITAS
Keto Instant Pot Crispy Chicken Carnitas
These Keto Crispy Chicken Carnitas are made in the instant pot for the ultimate in succulent meat. Then crisped under the broiler to add that delicious crispy flavor. An oven method has also been provided.
Servings: 6
Calories: 296kcal
Prevent your screen from going to sleep
INSTANT POT METHOD
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Add all the ingredients to the Instant Pot except the lime juice, olive oil and coriander. Make sure you add the lime zest, though.
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Cook for 45 minutes on manual high (making sure the valve is shut). Once cooked, release the valve and allow to release for 10 minutes or until you can remove the lid.
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Remove the chicken with a slotted spoon and place on a chopping board. Allow to cool for 15 minutes so not hot and then shred the meat using 2 forks. Discard any bones, gristle and excess skin (just take the nice bits of skin that can be crisped up) and place the meat on a non stick baking tray.
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Drain the juices from the instant pot discarding the onion, garlic and bay leaves. I used a gravy strainer here so I didn’t get the fat too. Add about 6 tbsp of the broth and 2 tbsp of olive oil to the meat in the tray and toss to combine.
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Place under the broiler and broil on high for about 8 – 10 minutes, turning a few times until the skin and meat gets crispy, or to your liking. Toss with lime juice and coriander to serve.
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OPTIONAL but advised. Add the remaining broth to a saucepan and simmer for about 10 – 15 minutes until concentrated. Use this poured over the meat if you like, great if served with cauliflower mash.
OVEN METHOD
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Preheat the oven to 400 F or 200C / 180 fan. Place the chicken in a roasting tin, removing the string. Add all the spices and seasoning over the chicken skin plus 1 tbsp of olive oil. Rub. Add the onion, garlic, coconut aminos, chicken stock and lime zest to the tray.
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Cover the chicken with foil and cook for 1 hour.
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Remove the foil and continue cooking for a further 20 – 30 minutes until the skin is golden, and the juices run clear when you insert a skewer. Note: Depending on the size of your chicken you may need to adjust the timings. On average, 25 minutes per pound plus 25 minutes to crisp up the skin.
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Place the chicken on a chopping board. Allow to rest for 15 minutes and then shred the meat using 2 forks. Discard any bones, gristle etc and place the meat on a non stick baking tray.
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Drain the juices from the roasting tin discarding the onion, garlic and bay leaves. I used a gravy strainer here so I didn’t get the fat too. The next step is optional for the oven method depending on how crispy your chicken is. Add about 6 tbsp of the broth and 2 tbsp of olive oil and toss to combine. Broil for 5 – 8 minutes or to your liking. Toss with lime juice and coriander to serve. Note you need 3 tbsp of olive oil in total for the oven method.
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If you choose not to broil add 2 tbsp of olive oil with the lime and coriander before serving.
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OPTIONAL but advised. Add the remaining broth to a saucepan and simmer for about 10 – 15 minutes until concentrated. Use this poured over the meat if you like, great if served with cauliflower mash.
This recipe was first published in February 2021.
Serving: 1serving @8 ounces | Calories: 296kcal | Carbohydrates: 4g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 1457mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 678IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 2mg