Instant Pot Crispy Chicken Carnitas

In a small bowl, combine the cumin, chili powder, oregano, salt, and pepper. Generously sprinkle the mixture over both sides of the chicken breasts. (5 minutes)

Turn on your Instant Pot and select the 'Sauté' function. Add 1 tablespoon of olive oil. Once heated, sear the chicken breasts in batches for 1 to 2 minutes per side, until lightly browned. Transfer the chicken to a plate. (10 minutes)

Add the quartered onion and pressed garlic to the Instant Pot. Cook and stir until softened and fragrant, about 2 minutes. Return the chicken to the pot. (5 minutes)

Add the chopped cilantro, lime juice, chicken broth, orange zest and juice, chipotle pepper with adobo sauce, and bay leaf. Close and lock the lid of the Instant Pot. Select 'High Pressure' and set the timer for 8 to 10 minutes, depending on the thickness of your chicken breasts. Allow 10-15 minutes for the pressure to build. (2 minutes)

While the chicken is cooking, prepare the chipotle sauce: In a blender, combine the mayonnaise, chipotle pepper with adobo sauce, milk, salt, and garlic powder. Blend until smooth and creamy. Refrigerate until ready to serve. (5 minutes)

Once the cooking time is complete, allow the pressure to release naturally for 10 to 40 minutes. Once the pressure is fully released, carefully unlock and remove the lid. (30 minutes)

Preheat your oven's broiler and position a rack about 6 inches from the heat source. Lightly coat a baking sheet with 1 tablespoon of olive oil. (5 minutes)

Transfer the cooked chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Place the shredded chicken in a large bowl. Drizzle about 1/4 cup of the reserved cooking liquid from the Instant Pot over the chicken and toss to coat. (10 minutes)

Transfer the shredded chicken to the prepared baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, tossing to ensure the chicken is evenly coated. (2 minutes)

Broil the chicken in the preheated oven for 5 minutes. Toss the chicken with 1 to 2 tablespoons of the reserved cooking liquid and rotate the baking sheet. Continue broiling until the chicken is crispy and golden brown, about 5 to 7 minutes more. (12 minutes)

Serve the crispy chicken carnitas hot with the prepared chipotle sauce, warm tortillas, and your favorite toppings like diced onions, fresh cilantro, and lime wedges.