Pressure Cooker Pork Rib Carnitas


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Pressure Cooker Pork Rib Carnitas

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Pork ribs become fall-off-the-bone tender when you use your electric pressure cooker or Instant Pot to cook them in just 30 minutes. You'll love making carnitas tacos out of perfectly-cooked meat.

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Servings and Ingredients

Serves 8
1 tbsp. Hy-Vee canola oil
½ c. Hy-Vee Short Cuts chopped red onions, divided
2 tbsp. refrigerated minced garlic
4 lbs. Midwest Pork boneless pork country-style ribs, cut in half
2 tbsp. purchased chili lime rub
1 c. lager beer
1 c. Hy-Vee orange juice
1 (15-oz.) container Hy-Vee fresh salsa
1 ½ c. Hy-Vee Short Cuts pineapple, cut into 1/4-inch cubes
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh oregano, chopped
1 tbsp. agave nectar
1 tbsp. fresh lime juice
24 street taco flour tortillas, charred

Things To Grab

  • 8-quart electric pressure cooker


  1. Heat canola oil on saute setting of an 8-quart electric pressure cooker. Add 1/4 cup red onions and garlic. Cook and stir for 1 minute or until softened.

  2. Pat pork dry. Sprinkle and rub pork with chili lime rub. Sear pork in pressure cooker in batches until browned all over, about 2 minutes per side. Remove pork from pot; set aside. Deglaze pot with beer and orange juice, scraping browned bits from bottom of pot. Return pork to pot. Cover and cook on HIGH pressure for 30 minutes. Once pork has finished cooking, release the valve and allow steam to escape. Carefully remove lid. Transfer pork to a cutting board; cool slightly. Reserve cooking juices.

  3. Combine salsa, pineapple, remaining 1/4 cup red onion, cilantro, oregano, agave nectar, and lime juice in a medium bowl; set aside.

  4. Shred pork into bite-size pieces; transfer to a bowl. Drizzle and toss with enough reserved cooking juices to moisten; discard remaining juices. Serve pork on tortillas topped with pineapple salsa.

Nutrition facts


680 Calories per serving
3 tacos

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 140mg
  • Sodium: 980mg
  • Total Carbohydrates: 55g
  • Protein: 55g

Daily Values

Iron 20%
Calcium 10%
Vitamin D 0%
Potassium 2%

Recipe Source:

Seasons October 2019