Instant Pot Crispy Chicken Carnitas

Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle the spice mixture evenly onto both sides of chicken breasts.

Next, activate your pressure cooker and choose the Saute function. Add 1 tablespoon of olive oil to the pot and sear the chicken breasts, flipping them every minute or so until they're nicely browned on both sides. Transfer the chicken to a plate and set it aside.

Add minced garlic and chopped onion to the hot pressure cooker. Cook them, stirring occasionally, until they're nicely browned on all sides - about 2 minutes. Then, return the chicken to the pressure cooker along with a squeeze of fresh lime juice, some chicken broth, chopped cilantro, a chipotle pepper in adobo sauce, orange zest and juice, and a bay leaf. Close the lid and set the timer for 8 to 10 minutes, depending on the size of your chicken breasts.

While the pressure cooker is cooking, blend together mayonnaise, milk, a chipotle pepper in adobo sauce, salt, and garlic powder in an electric blender until the mixture is smooth.

Once the pressure has been released from the cooker, according to the manufacturer's instructions, unlock and remove the lid.

Preheat your oven to a high temperature. Place an oven rack about 6 inches away from the heat source.

Transfer the cooked chicken breasts to a clean surface and reserve any leftover cooking liquid. Use two forks to shred the chicken meat into bite-sized pieces. Place them in a large bowl and drizzle 1/4 cup of the reserved cooking liquid over the chicken. Toss to coat evenly.

Drizzle 1 tablespoon of oil onto a baking sheet and add the shredded chicken. Drizzle any remaining cooking liquid over the top of the chicken and stir to coat evenly.

Place the baking sheet under the broiler and cook for 5 minutes. Toss the chicken with 1 to 2 tablespoons of the reserved cooking liquid and rotate the pan for even broiling. Continue cooking until crispy, 5 to 7 minutes more. Serve the chicken with a side of chipotle sauce.