Using the pressure cooker to cook, tenderize and get the most flavor out of pork shoulder makes these Instant Pot Carnitas absolutely delicious. Waiting until the end to add the seasonings keeps them bright and tasty.
When you want fresh tacos but you don’t wanna be in the kitchen all day, simply break out the pressure cooker and you can have dinner served in a jiffy!
We love fresh tacos here at the Happy Belly Foodie house and tonight, it’s carnitas! Using the pressure cooker makes making them a breeze. Rather than waiting hours for your meat to be done, a short forty five minutes of pressurized heat gets the meat just as tender. Sauteing to cook the liquid down after pressure cooking intensifies the delicious pork flavor.
Gather round and see just how easy it is…
As you can see in the video, I wait until all the cooking is done to add the seasonings. This allows you to keep all those wonderful flavors in, instead of cooking them out and losing them. That makes for super tasty carnitas!
Many fellow foodies have tried this recipe and rave about how good it is. I do believe you’ll agree, once you give it a try. Let me know about it. I’d love to hear from you!
Have a fabulous day and as always, keep it delicious!
Till next time ~ much love, Connie
- 3 lbs pork shoulder, cut into 1-2 inch cubes
- 1 bay leaf
- 1 ½ C water
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp kosher salt
- 2 tsp hot chili sauce
- juice from 1 lemon
- Preheat pressure cooker on sauté.
- Place the pork, bay leaf and water into the pot.
- Press the manual button and adjust the time to 45 minutes.
- When the unit has finished counting down to zero, carefully release the steam.
- Remove the bay leaf and discard.
- Use a ladle and remove half of the liquid.
- Save the liquid for another use.
- Press the sauté button and allow the liquid and meat mixture to cook 15 to 20 minutes or until the liquid has evaporated.
- Turn the unit off.
- Add the rest of the ingredients.
- Stir well and serve.
Recipe by: Connie Murray @Happybellyfoodie.com