This Keto Instant Pot Chicken recipe is perfect for any night of the week! Oven directions also provided!
KETO INSTANT POT CHICKEN CARNITAS
Two favorites rolled into one. If you love carnitas and crispy chicken, you’re going to adore this recipe.
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. Stuff these Crispy Chicken Carnitas in keto tacos, enchiladas, soups, sandwiches, on nachos…however you fancy. The meat is so versatile.
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!
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:
- Instant Pot Barbacoa Beef
- Instant Pot Corned Beef and Cabbage
- Instant Pot Italian Sausage Pepper Soup
- Instant Pot Cheesecake
WHAT TO SERVE WITH CHICKEN CARNITAS
Use my For Real Tortillas to make tacos or enchiladas. Or enjoy this over Mexican cauliflower rice, or with this delicious antipasto salad.
LOW CARB KETO Meal Plan Membership
Our membership is simple. You can subscribe for a month to try it out or you can subscribe for a yearly membership. Each Friday you will get a meal plan that comes to your email. You'll have that early in order to go food shopping before the meal plan begins on Sunday. You will be able to view and print the meal plan and the shopping list. If you don't like a meal, simply delete it and swap it with another meal you like. The shopping list will automatically adjust. It's the best software available out there for a customizable menu plan. Not many other low carb or keto meal plans allow you the option to remove, add, start with a blank menu and create your own if you so wish.
You can choose from Three Meal Plan Options:
-
Low Carb Meal Plan includes breakfast, lunch, dinner, and snacks with 40 net grams of carbs or less per day.
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Keto Meal Plan includes breakfast, lunch, dinner, and snacks with 20 net grams of carbs or less per day.
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Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 TOTAL carbs per day.
Check Out our Meal Plan Membership Here!
KETO INSTANT POT CHICKEN CARNITAS
Keto Instant Pot Crispy Chicken Carnitas
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
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Mary Lee
I like to meal prep for the week. Are there any special instructions to freeze these?
Brenda
Cook, cool, then store in an airtight container for up to 3 months.
Angie H.
Comfort food! Delicious! Going to make it w/ bone-in pork roast today. Thank you Brenda ❤️
Brenda
Yum!
Lisa
Made these today for lunch and they were a big hit. The whole family loved them! This recipe is a keeper!
Shelley
Delicious! I’m wondering - do I mix the spices in the chicken broth when I add it to the instant pot? Thanks!
Brenda
In step 1 of the directions and there's a pic too, add the chicken in the pot and top with all the spices.
Shelley
Perfect, thanks for clarifying!
Pam
I LOVE your pork carnitas recipe. In fact, its in the slow cooker right now!
Can this chicken carnitas recipe be cooked in the slow cooker? If so, what would be the cooking time?