Keto Instant Pot Crispy Chicken Carnitas

5 from 4 votes

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.

Prep Time 10

Cook Time 1 15

Servings

Calories 296kcal

Author Jo Harding

Ingredients

3 pounds whole chicken
1 onion quartered or (70g)
2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons dried oregano
1.75 teaspoons chili powder
2.5 teaspoons salt flaked
1 teaspoon black pepper cracked
3 cloves garlic peeled and crushed
2 bay leaves
2 tablespoons coconut aminos
2 cups chicken broth
1 lime zest and juice
2 tablespoons extra virgin olive oil
15 grams fresh coriander chopped

Instructions

INSTANT POT METHOD

Add all the ingredients to the Instant Pot except the lime juice, olive oil and coriander. Make sure you add the lime zest, though.
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.
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.
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 tablespoon of the broth and 2 tablespoon of olive oil to the meat in the tray and toss to combine.
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.
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

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 tablespoon of olive oil. Rub. Add the onion, garlic, coconut aminos, chicken stock and lime zest to the tray.
Cover the chicken with foil and cook for 1 hour.
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.
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.
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 tablespoon of the broth and 2 tablespoon 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 tablespoon of olive oil in total for the oven method.
If you choose not to broil add 2 tablespoon of olive oil with the lime and coriander before serving.
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.

STORAGE

Storage: Fridge for 4 days or freezer for 2 months

Notes

Net Carbs 3g

Nutrition