One of my most Slow Cooker Carnitas favorite recipes is the recipe I have here on the blog. It’s easy to make, doesn’t have any uncommon ingredients, and is SO DELICIOUS. I mean, honestly, every time I make that recipe I’m surprised at how good the carnitas taste! Since I love the recipe so much, I decided it would be worth figuring out a version for the Instant Pot. And so this pressure cooker carnitas recipe was born!

It’s essentially the same recipe but I figured out the right amount of liquid and cooking time for the pressure cooker for you. Also, total cooking time is about 1 hour with the pressure cooker, as opposed to 8 hours in the slow cooker. So, you know, if you forget to prep the carnitas in the morning, throwing it together in the afternoon is totally possible!

I’ve had people ask if the frying step is necessary. No, it’s not. But it makes the carnitas that much better. So, go ahead and choose your own adventure. I think it’s worth the extra step!

Enjoy this pressure cooker carnitas recipe! I know I do!

Pressure Cooker Carnitas Recipe

 

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Author: Jane Maynard

Ingredients

• 3 pounds boneless pork shoulder
• Salt (kosher preferred)
• Black pepper
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 4 cloves fresh garlic, minced or pushed through a garlic press
• 1 tablespoon olive oil
• 1 onion, cut into quarters
• 1 jalapeno, seeded and ribs removed, roughly chopped
• 1 cup of liquid that includes the juice from 1 orange + water to fill to 1 cup total, save orange peels after juicing
• 3 tablespoons vegetable oil

Instructions

1. Rinse and dry the pork shoulder. Salt and pepper liberally. Place pork shoulder in a pressure cooker (like an Instant Pot).
2. Mix together the oregano, cumin, garlic and olive oil. Spread half of the oil mixture on one side of the pork shoulder, flip over and then rub the rest of the oil mixture on the other side of the pork shoulder.
3. Place the onion, jalapeno, and orange peels in the slow cooker with the meat. I put some of the produce on top and some around the edges.
4. Pour the water-orange juice mixture over the meat.
5. Select High Pressure on the pressure cooker and set for 45 minutes. When it has cooked for 45 minutes and it beeps, let the pressure release naturally for 15 minutes, open the vent, then let it sit for 10 more minutes. Confirm the valve has dropped and then carefully remove the lid.
6. Note: if the meat is not fall-apart tender at this point, put the pressure cooker on for another 20-25 minutes and you should be good to go!
7. Carefully remove the meat from the pressure cooker and put in a bowl. Pull the meat apart with a fork.
8. Heat vegetable oil in a large frying pan over high heat. Sprinkle pan liberally with more salt. Evenly layer the carnitas in the pan once the pan is hot and cook just one side until you get a nice crispy edge on the meat touching the pan.
9. Remove from heat, stir together, do a little taste test and add a bit of salt if needed (probably not needed, but check anyway). Sometimes I pour over some of the juices from the cooker over the meat for extra flavor.
10. Serve with fresh cilantro, salsa, hot sauce and tortillas. You could also add other items to your taco (rice, beans, tomatoes, lettuce, guac, etc), but Nate and I found that the carnitas were just so good it was better to have a simply-dressed taco.

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So. I’ve been making pot roast in a slow cooker for ages. The recipe is simple, reliable and delicious. I didn’t think anything could ever replace that recipe. And then, this week, I tried making pot roast in my Instant Pot, using the pressure cooker settings. Whoah, boy, pressure cooker pot roast just replaced slow cooker pot roast. Quite frankly I’m stunned by this upset. But I’m happy about it just the same.

I bought an Instant Pot I think three years ago and, until last month, had used it only once. I tried cooking basic chicken using the pressure cooker function and it worked, well, fine. It didn’t blow me out of the water, and so the Instant Pot got pushed to the back of the cabinet. And then my friend Christine mentioned a few weeks ago how she loves making brown rice in the pressure cooker. So I dug it out and started experimenting.

As of today I am so-so on brown rice (I just haven’t perfected that process yet) and in love with making beans in the pressure cooker (I’ll share that recipe another day, it took some tweaking but I finally have it where I like it). And then I decided to try pot roast. HUGE SUCCESS. It tasted the same as my slow cooker pot roast and, top to bottom, took about 2 hours instead of the usual 8-9 hours.

I will say this – I can totally see instances where cooking the pot roast for 8 hours will be more convenient based on my schedule for a particular day. But what is so glorious is now I have two options, 2 hours or 8 hours, with equally delicious results. Hooray for pressure cooker pot roast!

I took my inspiration for this pot roast from my friend Barbara from Pressure Cooking Today. She is my pressure cooker guru. You need to bookmark her site pronto if you have a pressure cooker or Instant Pot. You’re welcome. (Click here for Barbara’s pot roast recipe, which has a few more ingredients than my version below.)

Pressure Cooker Pot Roast

 

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Prep time

15 mins

Cook time

120 mins

Total time

2 hours 15 mins

 

Simple, easy and delicious! Instructions below are based on using an Instant Pot.

Author: Jane Maynard

Serves: 6-8

Ingredients

• 1 chuck, chuck-eye, or round roast (around 4 pounds)
• 1-2 tablespoons canola, vegetable or olive oil
• Salt and pepper
• ½ of an onion, chopped
• 2 cups beef broth or stock

Instructions

1. Sprinkle roast evenly with salt and pepper. Set aside.
2. Select the "Browning" setting on the Instant Pot. Add oil to Instant Pot and let heat up. Once hot, brown the roast on both sides, a few minutes per side until you start to get beautiful browned spots. Set roast aside.
3. Add onions to the Instant Pot and cook until softened and translucent. Stir regularly.
4. Add broth to Instant Pot, scraping the bottom of the pot to deglaze. Let onions simmer in the broth about 3 minutes or so.
5. Add roast and change Instant Pot setting to High pressure. Make sure the pressure release handle is on "Sealing." Set the timer for 90 minutes. It will take about 15 minutes for the pot to build pressure and for the 90-minute countdown to begin.
6. When the 90 minutes is over, turn off the pressure cooker and let it sit for 15 minutes, letting pressure release naturally. At the 15-minute mark, using a hot pad and being careful not to touch the steam, turn the pressure release handle to "Venting" to release the rest of the pressure. Once it stops steaming, remove the lid.
7. Let roast rest for 10-15 minutes. Use juices for gravy, straining the juice first to remove the "stuff" left behind in the juices. Make gravy using white roux (click here for recipe and instructions). You can also use a slurry made from ½ cup flour whisked with 1 cup cold water to thicken the gravy if you forgot to make the roux.

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OTHER RECIPES YOU MAY LIKE:

• White Roux / How to Make Perfect Gravy
• Mashed Potatoes
• Slow Cooker Pot Roast

EQUIPMENT I USED TO MAKE THIS RECIPE:

• Instant Pot 7-in-1
• OXO Silicone Spatula