instant pot carnitas with pineapple corn salsa

These instant pot carnitas will shake up your dinner menu! Crispy, tender pork meets sweet, spicy salsa and it’s a party in a bowl! Your fam can customize their bowls so everyone is happy!

There’s a ton of flexibility in this recipe! Below you’ll find different cuts of pork to use and if pork’s not your jam, I’ve included instructions for chicken.

Also, the pineapple salsa is perfect – it adds the right amount of sweetness without an overbearing pineapple taste. I do have substitutes for the salsa below as well.

how to make instant pot carnitas

For the pork carnitas, saute chunks of seasoned pork in your instant pot, add juice and pressure cook with a slow release in the instant pot. So easy! Once it’s done, stick it under the broiler to get it crispy.

While that’s cooking (or even ahead of time), make the salsa and rice. I’ve included rice suggestions below to keep things simple and easy.

Once the pork is finished, compile the bowls. I like to add lettuce, avocado and some other veggies in my bowl. Next top with rice or quinoa, pork and salsa! Finish w/ a spritz of lime and fresh cilantro and you’ve got yourself a good time!

are instant pot carnitas keto or paleo?

Yes, with some tweaks. For Paleo or Whole30, omit the corn in the salsa. Also, instead of a grain in the bowl (like rice or quinoa), use cauliflower rice or omit entirely.

For Keto, omit corn in the salsa and use tomatoes instead of pineapple. Also, use cauliflower rice versus a grain.

can I use a crockpot instead of instant pot for carnitas?

Absolutely. If you choose to go this route, use a boneless or bone-in pork roast. You don’t have to saute the pork first and you can leave it whole rather than cut in chunks. Cook on low for 9 or 10 hours or high for 6-8 hours with the juice. Follow the same broil instructions.

can I use chicken instead of pork?

Definitely. Instead of a 4-5 lb. boneless pork roast, use 2-2.5 lbs. of boneless, skinless chicken thighs. I wouldn’t advise using chicken breasts and they dry out too easily for this recipe.

Skip the saute step and simply add the chicken thighs and juice to the instant pot. Cook on high pressure for 15 minutes (not 30 like pork) and then slow-release for 15 minutes. Follow the same broil instructions.

subs and notes for instant pot carnitas

Boneless pork roast
If you accidentally buy bone-in pork roast (like I’ve done), don’t fret. Cut as many 2 inch chunks as possible outside of the bone. Place those chunks and the bone with remaining meat into the crockpot. Follow the same steps (saute, pressure cook, broil). Note: increase cooking time to 50 minutes.

Rice
Feel free to use any type of rice (cauliflower, white, etc.), quinoa, or farro. I love using the XYZ 90-second microwave rices and quinoas by Uncle Ben’s or XYZ. Makes life SO easy and there are a ton of varieties these days.

Pineapple
The pineapple is a great compliment to the pork and adds more sweetness with a slight hint of pineapple flavor. If you’re trying to eat less sugar (pineapple is on the higher-end of sugar in fruit), you have a couple of options:

• Add less pineapple and more corn and other veggies.
• Omit pineapple entirely and substitute cherry or grape tomatoes for pineapple.

other Mexican-inspired recipes you’ll love:

• taco salad with lime ranch dressing
• avocado salad with charred veggies over grilled chicken
• buffalo chicken tacos with lime ranch (instant pot)
• shrimp tacos with spicy lime slaw
• steak fajita stuffed sweet potatoes

instant pot carnitas with pineapple corn salsa

5 from 2 votes

Recipe by Karen Course: Dinner, LunchCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

482

kcal

Ingredients

• 1 cup (8 ounces) brown rice (see notes in post for suggestions)

• head of lettuce

• guacamole or sliced avocado (optional)

• Pork carnitas

• 1 4-5 lb boneless pork roast, cut into 2-inch chunks w/ excess fat removed (see subs in post notes)

• 1 tbl. avocado or olive oil

• 1/2 cup juice from orange (about 1 orange)

• 1/4 cup juice from lime (about 2 limes)

• 1 tsp. dried oregano

• 1 tsp. ground cumin

• 1 tsp. sea salt

• 1/2 tsp. black pepper

• 1 cup chicken broth or stock

• 4 cloves garlic

• 4 oz. (1 can) of diced chilis

• Pineapple salsa

• 2 cups diced pineapple (see subs in post)

• 2 cloves garlic

• 1 juice from 1 lime

• 1 red onion, diced

• 3 ears grilled or cooked corn

• 1/2-1 sea salt

Directions

• In a medium bowl, whisk together orange and lime juice, spices, salt, pepper, garlic and broth or stock.
• Season chunks of pork with salt and pepper on all sides.
• Click the “Sauté” setting on the Instant Pot. Add the oil, followed by half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the remaining pork, searing until it has browned on all sides. Press “Cancel” to turn off the heat.
• Pour the sauce into the instant pot. Cook on high pressure for 30 minutes followed by a natural release of 15 minutes.
• Remove the lid and shred the pork with 2 forks. Remove pork and about a 1/3 of the juice from instant pot onto a large baking sheet. Place in the oven and broil for 5-10 minutes until the top is crispy. Pour the remaining juice over the pork.
• While the pork is cooking, make the salsa (this can also be made ahead of time). Add all ingredients to a bowl and mix. Season with salt to taste (start with 1/2 tsp. and add more if necessary). Put aside.
• Cook the rice as instructed and put aside. See notes in post for easy rice options!
• Once pork is finished, assemble the bowls. Start with lettuce and add rice, pork, salsa, grilled veggies and avocado or guac. Add a squeeze of lime juice or cilantro to garnish.

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