Best 2 Instant Pot Chili Verde Recipes

Immerse yourself in the vibrant flavors of Instant Pot Chili Verde, a delectable dish that effortlessly combines the essence of Mexican cuisine with the convenience of modern cooking appliances. Bursting with tender chunks of succulent pork enveloped in a luscious, deeply flavorful tomatillo-based sauce, this chili verde promises an explosion of taste that will tantalize your palate. Whether you prefer a mildly tangy or a pleasantly spicy experience, this recipe offers customizable heat levels to cater to every taste preference. Prepare to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT TURKEY CHILI VERDE

Instant Pot Turkey Chili Verde image

Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!

Provided by Coco Morante

Categories Chili turkey Soup/Stew Super Bowl Instant Pot Winter Poultry Chile Pepper Hot Pepper Bean Dinner

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese, for serving

Steps:

Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
Ladle into bowls and serve hot, topped with the cheese.

INSTANT POT CHILI VERDE

Instant Pot Chili Verde image

I have been making Chili Verde for many years on my stove top, but since I got my electric pressure cooker, I will never go back to the old way. This the easiest and quickest way to make this dish. We like our Chili Verde with a thicker 'gravy' sauce, hence the addition of the instant potato flakes to help thicken the liquid.

Provided by Jeanne Benavidez

Categories Pork

Time 40m

Number Of Ingredients 14

Ingredients

4 lb boneless pork shoulder, cut into 1 1/2-inch chunks
1/2 c chicken broth
2 large potatoes, peeled and cut into 1-inch cubes
5 - 6 tomatillos, quartered, husks discarded
2 - 3 poblano peppers , roughly chopped, seeds and stems discarded (see note)
2 - 3 anaheim or cubanelle peppers, roughly chopped, seeds and stems discarded (see note)
4- 6 serrano or jalapeño chilies, roughly chopped, stems discarded
1 medium onion, roughly chopped
1 Tbsp ground cumin
1 Tbsp corriander
1 Tbsp crushed oregano
1 Tbsp kosher salt
1/2 c instant potato flakes (optional)
fresh flour or corn tortillas and lime wedges, for serving

Steps:

1. In a pressure cooker, place peppers, onions, garlic, spices, chicken broth and a big pinch of salt. (Do not add the meat, potatoes or the potato flakes yet.) Seal the pressure cooker, bring to high pressure, and cook for 5 minutes. Release pressure.
2. Using an immersion blender, puree the pepper mixture until it is like a green sauce.
3. Add the pork and stir to combine. Replace the lid and cook on manual for 18 minutes. Do a QR until pressure is released. Add the potatoes and pressure cook for another 4 minutes. NR for 5 minutes and then QR.
4. Depending on the amount of fat left on the pork, there may be a layer of grease on the top of the dish after it sits in the pot for a few minutes.... just take a spoon and get as much off as you can.
5. If the sauce is not like a gravy consistency, add ¼ to ½ cup instant potato flakes and stir to combine. Let the mixture sit for a few minutes for the potato flakes to dissolve and thicken the sauce.
6. NOTE: Since the peppers make a lot of 'juice' when cooked, adding all the ingredients to the pressure cooker, with just the small amount of liquid, makes for an intensely flavored stew that cooks in its own juices.

Tips:

Use pork shoulder or butt for a flavorful and tender chili verde.
Sear the pork in a large pot or Dutch oven over medium-high heat before cooking in the Instant Pot. This will help to develop flavor and create a rich sauce.
Add a variety of vegetables to your chili verde, such as onions, bell peppers, corn, and tomatoes. This will add flavor, texture, and nutrients to the dish.
Use a combination of green and red tomatillos for a more complex flavor. Tomatillos can be found in the produce section of most grocery stores.
Add a few serrano or jalapeño peppers for a spicy kick. Be sure to remove the seeds and ribs before adding the peppers to the pot, if you don't want it too spicy.
Season the chili verde with salt, pepper, and cumin to taste.
Serve the chili verde with your favorite toppings, such as sour cream, avocado, cilantro, and cheese.

Conclusion:

Instant Pot chili verde is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. With its tender pork, flavorful sauce, and variety of vegetables, this chili verde is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give this Instant Pot chili verde a try.