Instant Pot Beef Carnitas with Orange and Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, flavorful beef carnitas cooked quickly in the Instant Pot with a fragrant blend of cumin, garlic, and fresh orange juice, perfect for tacos or burritos. This mexican-inspired instant pot ready in about 85 minutes pairs cut into 3-inch chunks beef chuck roast, olive oil, large, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 65 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Set your Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 3 lbs beef chuck roast cut into 3-inch chunks and brown on all sides, about 6-8 minutes, then remove and set aside.
  2. Step 2: Add 1 large chopped yellow onion and 4 minced garlic cloves to the pot, sautéing for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp dried oregano, 1 tbsp chili powder, 2 tsp salt, and 1 tsp black pepper, cooking for 1 minute to toast the spices.
  4. Step 4: Return the beef to the pot and add 1 cup fresh orange juice, 1/4 cup lime juice, 1 cup beef broth, and 2 bay leaves. Stir gently to combine.
  5. Step 5: Seal the Instant Pot lid and cook on high pressure for 50 minutes. Allow natural pressure release for 15 minutes before manually releasing remaining pressure.
  6. Step 6: Remove bay leaves and shred the beef with two forks. Serve the carnitas on warm corn tortillas topped with 1/4 cup chopped fresh cilantro and 1/2 cup diced red onion for an authentic taco experience.

Equipment for this recipe

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Frequently asked questions

How long does Instant Pot Beef Carnitas with Orange and Cumin take to make?

Total time is about 85 minutes (20 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Beef Carnitas with Orange and Cumin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Instant Pot Beef Carnitas with Orange and Cumin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Beef Carnitas with Orange and Cumin for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Beef Carnitas with Orange and Cumin?

Mexican instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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