Instant Pot® Crispy Chicken Carnitas

Combine cumin, chili powder, oregano, salt, and pepper in a bowl.

Sprinkle over chicken breasts on both sides.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Add 1 tablespoon olive oil and sear chicken breasts, 1 to 2 minutes per side, working in batches so chicken sears rather than steams.

Transfer chicken to a plate.

Add garlic and onion to the hot cooker; cook and stir until browned evenly on all sides, about 2 minutes.

Return chicken to the pressure cooker along with lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon adobo sauce, orange zest and juice, and bay leaf.

Close and lock the lid.

Set timer for 8 to 10 minutes, depending on size of chicken breasts.

Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender.

Blend chipotle sauce until smooth.

Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Unlock and remove the lid.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Transfer chicken breasts to a clean surface and reserve cooking liquid.

Shred chicken meat using 2 forks.

Place in a large bowl and drizzle 1/4 cup cooking liquid over chicken; toss to coat.

Drizzle 1 tablespoon oil over the surface of a baking sheet.

Add chicken to the sheet and drizzle remaining 1 tablespoon oil on top.

Stir to coat evenly.

Broil chicken in the preheated oven for 5 minutes.

Toss chicken with 1 to 2 tablespoons reserved cooking liquid and rotate the pan for even broiling.

Continue broiling until crispy, 5 to 7 minutes more.

Serve with chipotle sauce.