Instant Pot Beef Carnitas Recipe — Tender, Quick & Flavorful

If you’ve never tried carnitas, they’re traditionally made with pork, but these smoky Instant Pot beef carnitas are just as delicious and full of flavor. Though not a classic approach, using beef produces tender, punchy “carnitas” that are perfect for tacos, nachos, lettuce wraps, or burritos.

This recipe is a great option for Cinco de Mayo or any time you want bold, smoky shredded beef. If you enjoy flavorful weeknight meals, try my other favorites like chicken and chorizo enchiladas or Instant Pot crack chicken.

I sourced the beef used here from Fickle Creek Farm in North Carolina. See the farm profile later in the post for more about their practices and products.

Beef Carnitas, At a Glance

✅ Skill Level: Intermediate/Advanced
✅ Skills: Browning Meat, Using an Instant Pot, Manual Pressure Release
✅ Type: Meat Dish
✅ Number of Ingredients: 12
✅ Prep Time: 30 minutes
✅ Cook Time: 35 minutes
✅ Browning: 15 minutes
✅ Yield: 12 servings

Jump Straight to the Recipe

Why Make These Beef Carnitas?

There are a couple of reasons these carnitas stand out.

First, they’re spicy and smoky. Unlike some carnitas that rely entirely on toppings for flavor, this version has heat and depth built into the meat itself.

Second, they stay moist. Braised and pressure-cooked meats can sometimes dry out if handled incorrectly, but this recipe shows how to keep the beef succulent—even after a few days in the fridge.

Instructions in a Nutshell

Watch the video in the recipe card to see every step, or follow this concise summary:

1. Cut the chuck roast into 2–3″ cubes and season well.
2. Brown the meat in oil on the sauté setting of your Instant Pot (or in a Dutch oven) in batches.
3. Add onions, garlic, spices, coconut cream, orange zest and juice, and stock, then pressure cook until very tender.
4. Allow the pressure to release naturally, then remove the meat and discard cinnamon sticks.
5. Reduce the cooking liquid on sauté until flavorful and concentrated.
6. Crisp the shredded meat in a hot cast-iron skillet until dark and caramelized on one side.
7. Stir reduced cooking liquid back into the shredded meat in increments to keep it moist.

The steps aren’t difficult, but they create layers of texture and flavor that make these carnitas special.

Equipment You May Need

An Instant Pot makes this convenient, but you can also use a Dutch oven. To crisp the finished carnitas, use a large cast-iron or heavy skillet.

How to Keep Your Beef From Drying Out

Even though the meat cooks in liquid, two common mistakes can dry it out:

1. Removing the meat from the cooking juices before it cools, and
2. Using a quick pressure release on the Instant Pot.

If meat cools separated from its juices it won’t reabsorb moisture, so always allow it to rest in the cooking liquid. Likewise, briskly releasing pressure can “squeeze” juices out of the meat. Aim for a natural pressure release—up to 30 minutes—or at least 15 minutes of natural release followed by careful pulsing of the valve if you’re short on time.

What Can I Serve Carnitas With?

These beef carnitas are versatile: use them as a nacho topping with spicy queso, as burrito or chimichanga filling, or spoon them over refried beans. They’re also beautiful in lettuce wraps if you want a low-carb option.

They also pair nicely with slaws, pickled vegetables, grilled corn salad, or pinto beans for a hearty plate.

For a more traditional pork carnitas recipe, consider other classic methods, but these beef carnitas are an excellent alternative when you want beef flavor and a spicy kick.

Other Beef Recipes Featuring NC Beef

This recipe is part of a collection showcasing North Carolina beef from small farms. Other contributors have created unique dishes using local beef—from roasts to burgers and stews—highlighting the variety available from NC producers.

Questions?

If you have questions about the recipe or technique, leave a comment and I’ll respond. You can also join my Facebook group, Fearless Kitchen Fun, to ask questions and share pictures.

For a quicker response, email me at [email protected].

Love These Beef Carnitas? Please Rate and Review

InstantPot Smoky Beef Carnitas

Shredded, spicy, smoky, and crisp-yet-moist beef carnitas made in the Instant Pot (or Dutch oven). This recipe uses 3 pounds of chuck roast and serves about 12.

4.34 from 9 votes

Video

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Prep Time: 30 mins

Cook Time: 35 mins

Browning after removing from the InstantPot: 15 mins

Total Time: 1 hr 20 mins

Servings: 12

Calories: 284 kcal

Equipment

• Instant Pot or electric pressure cooker (6 quart or larger)
• Dutch oven (optional)
• Large cast-iron or heavy skillet for crisping

Ingredients

• 2–3 tablespoons avocado oil or olive oil
• 3 pounds chuck roast, cut into 2–3″ cubes
• Kosher salt and freshly ground black pepper
• 1 large yellow onion, cut into half moons
• 3–6 cloves garlic, smashed
• 3–4 tablespoons chipotle powder (adjust to taste)
• 1 tablespoon cumin
• 1 tablespoon oregano (preferably Mexican oregano)
• 3 cinnamon sticks
• 2 tablespoons coconut cream (the thick top of full-fat canned coconut milk)
• Zest and juice of 2 oranges
• 1 1/2 cups chicken or beef stock

To finish the carnitas

• 3 tablespoons avocado oil or olive oil

Instructions

1. Generously season the cubed chuck roast with salt and pepper.
2. Set the Instant Pot to sauté and heat for 5 minutes. Add the oil.
3. Brown the beef in batches, searing well on one side, then the other. Remove to a plate as you work.
4. With the cooker still on sauté, add onions, garlic, chipotle powder, cumin, oregano, cinnamon sticks, and a pinch of salt and pepper. Cook briefly until fragrant.
5. Add the browned meat and any accumulated juices back to the pot in an even layer. Top with coconut cream, orange zest and juice, and stock.
6. Seal the Instant Pot and cook on the Meat/Stew setting or high pressure for 35 minutes.
7. When the timer finishes, allow a natural release for 30 minutes, then manually release any remaining pressure. Remove the lid.
8. Skim off most of the fat, remove the meat to a bowl, and discard the cinnamon sticks.
9. Turn the Instant Pot to sauté and reduce the cooking liquid until concentrated, about 10–15 minutes.
10. Use two forks to break each chunk of meat into a few pieces.
11. Heat a cast-iron skillet over medium-high heat, add the finishing oil, and arrange meat in a single layer.
12. Fry the meat until very crisp and dark brown on one side, being careful not to burn it. Work in batches if needed.
13. Return the crisped meat to the bowl. Shred further with forks, adding about 1/4 cup of the reduced cooking liquid at a time and mixing as you shred. Repeat until you’ve added roughly 1 cup total to keep the meat moist.
14. Press plastic wrap onto the surface of the meat and refrigerate until cool for best flavor, or serve immediately.
15. Serve as tacos, burritos, nacho topping, lettuce wraps, or any way you prefer. Enjoy!

Notes

*You’ll have a fair amount of cooking liquid. Reduce a portion to concentrate flavor and use about 1 cup stirred back into the shredded meat in increments. Continue reducing the remaining liquid to a syrupy consistency, strain, and use as a flavorful taco sauce.

**The carnitas can be eaten right away, but chilling them after stirring in the reduced liquid improves flavor and ensures they stay moist.

***Shown in the photos stuffed into romaine leaves with red onion, bell pepper, a simple cabbage slaw dressed with vinegar and citrus, and a drizzle of the reduced cooking liquid.

Nutrition

Calories: 284 kcal
Carbohydrates: 4 g
Protein: 22 g
Saturated Fat: 7 g
Cholesterol: 78 mg
Sodium: 243 mg
Fiber: 1 g

Hi, y’all! I hope you’ve enjoyed this post and picked up a useful tip or two. If you like my recipes and approach, consider signing up for my newsletter, The Inbox Pastry Chef, for occasional updates and behind-the-scenes notes.

NC Department of Agriculture & Consumer Services

I’m collaborating with the North Carolina Department of Agriculture & Consumer Services to highlight beef-producing farms that sell locally. North Carolina has a vibrant local food scene, and this series celebrates farmers who raise high-quality beef for their communities.

I met Bryan Horton from Fickle Creek Farm at the Western Wake Farmers’ Market and purchased the chuck roast used for this recipe. Below is a short profile of the farm and why I enjoyed working with them.

Fickle Creek Farm

Here are a few highlights about Fickle Creek Farm based on my visit and information available from the farm:

• The farm has grown to about 215 acres and produces beef, pork, lamb, chicken, eggs, and produce.
• They use Great Pyrenees guard dogs to protect livestock from predators.
• Cattle graze on pesticide-free pastures; while not certified “grass-fed,” their animals eat pasture-grown forage.
• Animals are rotationally grazed to prevent overgrazing and support pasture health.
• Fickle Creek prioritizes local sales and sourcing, keeping most commerce within a close radius of the farm.
• They offer an apprenticeship program for aspiring farmers and host farm tours on the first Sunday of each month.
• An on-site Airbnb is available for guests who want a farm stay experience.

The beef I used from Fickle Creek Farm was flavorful and worked beautifully in these carnitas.

NC Beef Love

Thanks to Noah and Bryan at Fickle Creek Farm for their excellent beef, and to the North Carolina Department of Agriculture & Consumer Services for supporting small farms across the state. Also, thanks to the other bloggers who contributed creative recipes using NC beef.

Enjoy making the Instant Pot beef carnitas—take care, y’all.