Chipotle Carnitas in the Instant Pot with Airfryer Veggie Fries

 

I think I just figured out how we’re going to make the bulk of our keto meals going forward. 

Do you know how carnitas are typically made by braising them before roasting them? Well that gave me the perfect idea to braise our meat in the instant pot, and then airfry it along with the vegetables whenever we’re ready to eat. 

You’ll want to toss the vegetables in duck or beef fat first, and you’ll want to do the same thing with the meat before you coat it in sauce. 

I used the GoWise pressure cooker, even though I referred to it as an instant pot. Follow your own pressure cookers instructions over mine.

You’ll also want to only airfry one person’s portion of carnitas and veggie fries at a time (as far as I know). 

Ingredients for the carnitas:

• 1.75 - 2 pounds of carnitas. 
• 7 oz can of chipotle peppers in adobo sauce. 
• 16 oz jar Mezzetta fire roasted bell pepper strips. 
• 1/8 tsp cumin. 
• 1/8 tsp cinnamon. 
• 1 tbsp dry oregano. 
• 1/2 tbsp garlic powder.
• 1 tbsp onion powder.
• The juice from 1 lemon. 
• 1 tbsp of duck or beef fat per serving when reheating in the fryer. 

Ingredients for the veggie fries:

• 1 zucchini per person, rinsed, trimmed, cut in half (crosswise), then lengthwise, then into quarters (lengthwise). 
• 1 red bell pepper per person cut into strips. 
• 2 tbsp duck fat per person. 
• Salt and pepper to taste. 

Directions for the carnitas:

1. In a food processor or high speed blender, combine the chipotle peppers, roasted red peppers with brine, oregano, garlic powder, onion powder, cinnamon and cumin. 
2. Blend until combined. 
3. Transfer to instant pot and top with carnitas that have been rinsed under the tap. 
4. Place the lid on the instant pot, and make sure it’s closed. 
5. Turn the pressure valve to “sealed “. 
6. Cook on high pressure on the beef/stew setting, or manual (high) for 40 minutes. 
7. Release the pressure. 
8. Turn off the instant pot. 
9. Allow the carnitas to cool for 30 minutes. 
10. Remove the carnitas from the sauce, and store them in the refrigerator until ready to use. 
11. Add lemon juice to the sauce and stir well. 
12. When ready to airfry, cut up the carnitas with a serrated knife. 
13. Then toss them in duck or beef fat. 
14. Then toss them again with just enough chipotle sauce to cover them.
15. Place them on a stackable wire rack that’s made for the airfryer. 
16. Prepare the veggies as indicated below, and cook the carnitas along with the vegetables in the airfryer on the “airfry” setting (or 400°) for 15 minutes. 

Directions for the veggies:

1. After you have cut up the veggies, toss them in fat and salt and pepper. 
2. Place them on a wire rack that was made for the airfryer. 
3. Stack this rack on top of the rack with the prepared carnitas. 
4. Cook them both on “airfry” (or 400°) for 15 minutes. 

Serve with full fat plain Greek yogurt and 1/4 cup per person fresh raspberries. Greek Gods has more carbs than Chobani, because of the pectin, but it tastes better. 

The leftover sauce can be served cold as a salsa. I think it would be good blended with equal parts of fresh tomatoes with 1 bunch of cilantro. 

For chips, you could use parm crisps, or just serve the salsa over eggs.