Instant Pot Chicken Carnitas Tacos with Peach-Ginger Salsa

Fresh peaches simmer with chicken in the Instant Pot in mere minutes and then quickly fry in the Air Fryer for crisp edges. Serve with a peach-ginger salsa! #tacos #chickencarnitas #instantpot #peaches

Fresh peaches simmer with chicken in the Instant Pot in mere minutes for the tastiest chicken carnitas recipe ever! Serve with a peach-ginger salsa!

This recipe requires an Instant Pot Duo Crisp + Air Fryer. See blog post for Crock Pot and stove top instructions. 



For the Chicken Carnitas: 

2 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground chili powder (I used guajillo chili powder)

1/2 teaspoon ground black pepper

1/2 teaspoon ground ginger

2 pounds boneless, skinless chicken breast or thighs

1/4 cup coconut oil, vegetable oil, or olive oil

1 red onion, chopped

1 pound fresh peaches, pitted and chopped

For the Peach-Ginger Salsa: 

1 large, ripe peach, pitted and chopped fine

1 teaspoon minced fresh ginger

1 large scallion, thinly sliced

1/4 cup chopped cilantro

1 teaspoon black sesame seeds

Juice of 1 lime

1/2 teaspoon kosher salt

To Make Tacos: 

Warm corn tortillas

shaved red cabbage

Lime wedges


To Make the Carnitas: 

Season chicken: Mix the salt, cumin, oregano, chili powder, black pepper, and ginger together in a small bowl. Sprinkle evenly all over both sides of chicken. You will use all the spice rub. 

Sauté Onions In Instant Pot: Add oil to Instant Pot and turn on the Sauté setting. Once oil is warm, add onions and cook, stirring occasionally, for 5 minutes. Add chicken and peaches. Press the Cancel button. 

Pressure Cook the Chicken: Secure the lid in place. Press the Pressure Cook button. Set the heat to Hi and the timer for 8 minutes. 

After the time is up the Instant Pot will automatically switch to the “keep warm” setting. Let it stay on the “keep warm” setting for 10 minutes before releasing the steam valve.

Drain the Chicken, Peaches, and Red Onion: Set a colander over a large heat-proof bowl and drain the chicken, peaches, and red onion into the colander.

Reserve the sauce and transfer to a small sauce pan to keep warm. Rinse out the metal Instant Pot pressure cooker insert. 

Once chicken is cool enough to handle, shred into bite-sized pieces. Add back into the metal insert and mix in the reserved peaches and red onion. 

Air-Fry the Carnitas: Secure the Air-Fryer lid. Press the Air-Fry button and set the temperature to 400°F. Set timer for 4 minutes. 

When timer goes off, remove lid and place on the protective pad–BE CAREFUL the bottom of the lid will be hot. Stir carnitas and if you’d like them more crisp secure lid again and fry for another 4 minutes. 

To Serve: Stir 1 cup of the reserved sauce into the carnitas and serve as tacos in the warm tortillas with the peach salsa and cabbage or burritos or burrito bowls with rice. Pass remaining sauce at the table. 

To Make The Peach Salsa: Combine all the salsa ingredients in a medium bowl. Stir to combine and taste to see if it needs more lime juice or salt. 

Keywords: chicken carnitas