Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot Carnitas with Mango Salsa Recipe
Instant Pot carnitas achieve crispy exteriors and tender interiors while cooking in fractions of traditional time with fresh mango salsa accompaniments. This efficient recipe produces authentic carnitas texture through pressure cooking followed by crisping techniques. The mango salsa adds tropical brightness that complements rich pork flavors beautifully.
These Instant Pot carnitas are crispy on the outside, tender on the inside, and cookin a fraction of the time it takes to make them on the stove or in a slow cooker. I like to serve these with a side of black beans.
Prep Time:
10 mins
Cook Time:
1 hr
Release Pressure Time:
20 mins
Total Time:
1 hr 30 mins
Servings:
6 servings
Yield:
12 street tacos
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Ingredients
1 cup chicken broth
1/2 cup orange juice, without pulp
1/4 cup lime juice
5 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 (3- pound) pork ribeye roast, cut into 3-inch cubes
8 cherry tomatoes, quartered
1 mango, diced
1 jalapeno pepper, seeded and diced
1/2 small red onion, diced
1/4 cup chopped cilantro
2 tablespoons salsa verde
12 street taco-size corn tortillas
1 lime, cut into wedges
Directions
Whisk chicken broth, orange juice, lime juice, garlic, cumin, oregano, salt, and pepper together in a bowl. Set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil for 30 seconds, then add pork cubes and cook for 4 minutes. Using tongs, turn pork cubes over; cook 4 minutes more. Turn off Saute function.
Pour chicken broth mixture over the pork. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, 20 to 40 minutes. Unlock and remove the lid.
Meanwhile stir tomatoes, mango, jalapeño, red onion, cilantro, and salsa verde together in a bowl.
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Shred pork using 2 forks; transfer pork to a baking sheet. Ladle half of the juices from the Instant Pot over the pork. Toss to combine and spread out in an even layer onto the baking sheet.
Broil pork for 8 minutes. Toss and broil 8 minutes more, or until desired crispness is reached.
Divide pork between tortillas. Top with mango salsa. Serve with lime wedges.
Nutrition Facts (per serving)
| 197 | Calories |
| 5g | Fat |
| 33g | Carbs |
| 7g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 197 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 1g | 5% |
| Cholesterol 12mg | 4% |
| Sodium 561mg | 24% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 4g | 15% |
| Total Sugars 15g | |
| Protein 7g | 15% |
| Vitamin C 52mg | 57% |
| Calcium 65mg | 5% |
| Iron 2mg | 9% |
| Potassium 420mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
