Instant Pot Pork Chile Verde Pressure Cooker Recipes

INSTANT POT® CHILE VERDE

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.

MEXICAN PORK STEW

Steps:

• Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
• Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.
• Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
• Sprinkle the pork with the cumin and salt, mix it slightly.
• Close and cook on high for 30 minutes with natural release.
• Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.
• Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren't any big chunks of veggies left.
• Put back the pork and enjoy!

PRESSURE COOKER CHILI VERDE

Steps:

• Roast the Anaheim peppers over an open flame on your gas stove, use tongs to turn them so that they blacken all over. If you do not have a gas stove you can broil them in a similar way.
• Put the blackened peppers in a bowl with cling wrap over the bowl and the steam will help the skin to slide off after a few minutes.
• Once you have peeled the peppers, remove the seeds and stem and add them to your food processor or blender.
• Remove the outer husk from the tomatillos and wash and halve them.
• Add the halved tomatillos, onion slices, and garlic into a large bowl and toss with about a tablespoon of olive oil, then place on a baking sheet and broil for about 10 minutes or until they get a little toasted on top.
• Add the tomatillos, onions, and garlic, into your food processor with the chopped Anaheim peppers and blend to make the sauce.
• Cut the country style ribs into large cubes.
• Turn on the saute function in your Instant Pot or pressure cooker and add the oil, then brown the pork in batches.
• Add all the pork back to the pressure cooker and add the salt, pepper, and Ancho chili powder and stir. Pour over the chicken broth, then the chili verde sauce, stir and put the lid on.
• Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 20 minutes at High Pressure, then let the pressure release naturally for about 10 minutes or more.
• The Chili Verde may have a lot of liquid when you first open the lid, I like to simmer it using the saute button to reduce and thicken up the sauce which gives a nice rich flavor to the finished dish.

PRESSURE COOKER CHILI VERDE

Steps:

• Remove fat from outside of pork roast (optional), cube it into 1.5" pcs.
• Set Instant Pot to saute and add olive oil and pork roast, brown outsides of meat then turn pot off/cancel.
• Remove meat and deglaze pot using your 1 c of broth to get bits of meat off bottom of pot (deglaze instructions above recipe card). Leave chicken broth in pot.
• Put meat back into pot with diced onion and enchilada sauce.
• Close lid and steam valve and set to pressure high for 30 minutes.
• Do a quick release and add diced jalapenos and chiles.
• Put lid on and close steam valve again and set to pressure high for 10 minutes.
• Do a quick release and enjoy!!

INSTANT POT CHILI VERDE

Steps:

• Drain liquid from tomatillo can into the pressure cooking pot. Add pork and stir to combine. Lock lid in place. Select High Pressure and 60 minutes cook time. When the cook time ends, turn off pressure cooker and let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Drain pork into a colander sitting in a large bowl to reserve cooking liquid. Skim the fat from the top of the cooking liquid, using a fat separator if you have one. Discard fat. Shred the pork with 2 forks, discarding any excess fat. Add tomatillos to a blender and pulse until smooth. Set aside. Select Sauté and add oil to the pressure cooking pot. When the oil is hot, add the onion and pepper, if using, and cook, stirring occasionally, until onion is tender, about 2 minutes. Add the garlic and cook for 1 additional minute. Add tomatillo puree to onion and garlic in the pressure cooking pot. Be sure to scrape the bottom of the pan well to scrape up any browned bits. Add shredded pork, salsa, cumin, salt, pepper, and 1/4 cup reserved cooking liquid. Mix together and add more cooking liquid until it reaches your desired consistency. Select Sauté and simmer for 5 minutes. (Adjust to low if needed.) Stir in chopped cilantro and add additional salt and pepper to taste. Serve with warmed flour tortillas.

PRESSURE COOKER PORK CHILI VERDE

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.

INSTANT POT SALSA VERDE PORK

Steps:

• Remove the bone from pork butt/shoulder and cut pork into large chunks .
• Sprinkle with cumin and cayenne pepper, rub to thoroughly coat.
• Pour about 1 cup of salsa verde into the liner of your pressure cooker.
• Place the seasoned pork on top of the salsa verde, and pour remaining salsa on top.
• Secure the lid, select Manual and adjust time to 90 minutes on High Pressure. If you have a newer model or do not have a "Manual" button, press the "Pressure Cook" button.
• When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure.
• Place the pork in a large bowl and shred with two forks. Pour additional salsa verde and chopped cilantro to the pulled pork, then mix to combine.

PRESSURE-COOKER CHILE VERDE

Steps:

• Season pork with salt and pepper. Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding 1 more tablespoon oil if needed), 16 to 20 minutes total. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks.
• Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid and manually set cooker to high. Set timer for 35 minutes and let come to pressure.
• Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments.

AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP

Steps:

• Preheat the oven to broil or your oven's highest temperature setting, like 500 degrees.
• Place the tomatillos, poblano pepper, jalapeno pepper, serrano pepper, onion, and whole unpeeled garlic cloves on a baking sheet sprayed with cooking spray. Broil for 10 minutes, flipping everything halfway through. If the garlic looks like it is beginning to burn, remove it when you flip everything else.
• Carefully remove the baking sheet from the oven. Place the peppers in a bowl and cover with plastic wrap or a lid. After ten minutes, carefully pull the skin of the peppers off, removing as much as possible. You can also remove the seeds, depending on how spicy you like things. Peel the garlic.
• Add the tomatillos, peppers, onions, garlic, cilantro. and chicken broth to a blender along with any juices from the pan. Blend until it reaches your desired consistency. Some people like a chunkier sauce and some prefer a smoother sauce.
• Stovetop: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the sauce and bring to a simmer. For chicken, let simmer on low heat for 25-30 minutes until the chicken easily shreds with a fork. For pork, simmer for 2.5-3 hours until pork easily pulls apart.
• Slow Cooker: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. (You can skip this step but it adds more flavor if you sear the protein first.) Add to the slow cooker with the sauce. For chicken, cook on low for 4 hours. For pork, cook on low for 8 hours or until the pork is fork tender.
• Instant Pot: Use the instant pot saute setting. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the chile verde salsa and cover. For chicken thighs, use the manual (Pressure Cooker) setting and cook for 8 minutes. Let naturally release for at least 2-3 minutes before using the steam valve. For pork, use the manual (Pressure Cooker) setting and cook for 45 minutes. Let naturally release for at least 2-3 minutes before using the steam valve.

EASY 2-INGREDIENT INSTANT POT PORK CHILE VERDE

Steps:

• Cube the pork roast into 1-2 inch chunks.
• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Add the pork chunks to the Instant Pot and saute until golden brown.
• Select CANCEL. Add the jar of salsa verde and water to the pork and stir to combine.
• Secure the lid and set pressure valve to SEALING. Select MANUAL; and cook on HIGH pressure for 24 minutes.
• Select CANCEL. Keep the pressure valve in SEALING position and let pressure release naturally.

INSTANT POT PORK CHILI VERDE

Steps:

• Season your chunked meat with a desired amount of kosher salt and black pepper.
• Add oil to your Instant Pot and press the saute button.
• When the oil is hot add the pork in batches and brown. Add your brown meat to a plate and add more oil between batches if necessary.
• After all your pork is browned add in the onion and saute for about 5 minutes just to help soften the onions. Turn the Instant Pot off.
• Let the pork and onions hang out while you make the puree for your soup. The Instant Pot will be off so the onions should be ok and not brown much.
• In the jar of a blender add tomatillos, green chilies with liquid, cilantro, garlic cloves, jalapeños, oregano, cumin and the chicken stock.
• Puree on high until the mixture is smooth.
• Add the pork back to the Instant Pot and pour the soup puree over the pork. Stir to combine.
• Secure the lid, make sure the nozzle is placed to "seal" and cook on the high manual setting for 50 minutes. The Instant Pot will take about 10 minutes to reach pressure.
• When the cooking time is over manually release the pressure and remove the lid when unlocked.
• Stir to combine and remove about 1/2 of the meat.
• Shred and add back ot the pot and stir.
• Stir in the white beans.
• If the soup is thinner than you like you can put the Instant Pot on saute and cook down until your desired consistency is met.
• To serve, top with a desired amount of fresh cilantro, corn chips and Cotija cheese.

PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI)

Steps:

• Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
• Mix the canned diced chiles and tomatillo salsa in a medium bowl.
• Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
• There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
• Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
• Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.