Click the “Sauté” setting on the Instant Pot. Add the oil and half of the pork and sear for about 1 minutes each side or until the pork is browned on all sides.

Transfer pork to a plate, and repeat with the remaining pork.

Press “Cancel” bottom on the Instant Pot.

Bring the pork to the Instant Pots and add cumin, chili, salt and black pepper, bay leaves, red onion and chicken broth.

Secure the lid, close the pressure valve and cook for 20 minutes at high pressure.

Naturally release pressure (mine took about 35 minutes).

Remove all the carnitas and transfer to a foil-lined baking sheet, discard the bay leaves and ladle some of the sauce on top.

Broil the meat for 10 minutes, stirring the pork after 5 minutes.

In a large bowl, add all the ingredients and toss well to combine.

In a large skillet, pour olive oil and add onions, bell peppers and all the seasonings.

Stir fry for 5-10 minutes on medium heat. The time will depend on how tender you prefer your veggies to be.

Place an even amount of carnitas, sauteed bell pepper and salsa into 5 different medium glass containers. Cover with the lid and place in the fridge for up to 5 days.