Best 3 Instant Pot Chile Verde Recipes

Craving a hearty and flavorful dish that will warm you up on a chilly day? Look no further than instant pot chile verde! This traditional Mexican stew is packed with tender pork, roasted tomatillos, and a symphony of spices, all coming together in a rich green sauce that will tantalize your taste buds. Whether you're a seasoned home cook or just starting out, this comprehensive guide will walk you through the steps of creating an unforgettable instant pot chile verde, complete with tips and tricks to ensure success. Get ready to embark on a culinary journey that will leave you and your loved ones craving more!

Here are our top 3 tried and tested recipes!

INSTANT POT® CHILE VERDE

Instant Pot® Chile Verde image

This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.

Provided by fabeveryday

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil, or more as needed, divided
10 tomatillos - husked, stemmed, and halved
3 jalapeno peppers, halved and seeded
5 cloves garlic, crushed
2 ½ cups chicken broth, divided
3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon coarse salt
½ teaspoon cracked black pepper
¼ cup chopped fresh cilantro

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.

Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g

INSTANT POT® COLORADO CHILE VERDE

Instant Pot® Colorado Chile Verde image

This is a chili that you'll find in the Mountain West--either Colorado or New Mexico. It has a medium heat and complex taste, thanks to green chiles from Hatch, New Mexico. The dish is a simple stew with a cohesive taste across different textures and flavors, that can be thickened as you like it. Serve with bread, tortillas, rice, or even over a breakfast burrito!

Provided by Diana71

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 1h20m

Yield 8

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 pound chicken breasts, cubed, or more to taste
½ large onion, diced
2 roasted Hatch chile peppers - seeded, de-veined, and diced, or more to taste
3 cloves garlic, minced
1 tablespoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 cups chicken broth
1 (16 ounce) jar salsa verde (green salsa)
1 (15.5 ounce) can white beans, drained and rinsed
2 ears corn, kernels cut from cob
¼ cup minced cilantro
¼ cup all-purpose flour
1 tablespoon potato starch
2 tablespoons cold water
1 lime, cut into wedges

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 48.6 g, Cholesterol 33.8 mg, Fat 4.2 g, Fiber 9.8 g, Protein 26.8 g, SaturatedFat 0.8 g, Sodium 666.4 mg, Sugar 5.3 g

INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)

Instant Pot Pork Chile Verde (Pressure Cooker Recipe) image

This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.

Provided by Camille

Categories Dinner

Yield 8

Number Of Ingredients 10

Ingredients

3 pound pork roast, cut into 3-4 large chunks (I used a boneless pork shoulder)
1 onion (minced)
3 cloves garlic (crushed)
1 green pepper (finely chopped)
2-3 tomatillos (husked and chopped)
1 jalapeno (seeded and chopped)
1 (16 ounce) jar green salsa
1 (4 ounce) can green chilis
1 (14 ounce) can diced tomatoes
1 teaspoon cumin

Steps:

Place your roast in the bottom of the Instant Pot.
Add all remaining ingredients on top of roast.
Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
Add pork back into Instant Pot and mix with all the flavorful liquid.
Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.

Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg

Tips:

Choose the right pork: Pork shoulder (also known as pork butt) is the best cut for chile verde because it is tough and flavorful. It will become tender and fall apart as it cooks in the Instant Pot.

Brown the pork: Browning the pork before adding it to the Instant Pot helps to develop its flavor and create a richer sauce.

Use a variety of chiles: This recipe uses a combination of poblano, Anaheim, and jalapeño peppers. You can adjust the heat level by using more or less of each type of pepper.

Don't forget the tomatillos: Tomatillos add a tart and tangy flavor to the chile verde. Be sure to remove the husks and rinse them well before using.

Add some spices: This recipe uses a simple blend of spices, including cumin, oregano, and chili powder. You can add other spices to taste, such as garlic powder, onion powder, or paprika.

Cook on high pressure: The Instant Pot cooks chile verde quickly and easily on high pressure. Be sure to release the pressure naturally when the cooking time is complete.

Serve with your favorite toppings: Chile verde is traditionally served with rice, beans, and tortillas. You can also add other toppings, such as sour cream, guacamole, or shredded cheese.

Conclusion:

This Instant Pot Chile Verde is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork is tender and flavorful, the sauce is rich and tangy, and the chiles add just the right amount of heat. Serve it with your favorite toppings and enjoy!