I love finding more ways to use the Instant Pot. This versatile device can do so much, but tender and flavorful stews are its forte. Sauces retain so much flavor when pressure cooked since nothing is lost to escaping steam. The high pressure also makes even the toughest cuts of meat fork-tender in no time. Today I’m excited to share a brand new, delicious Instant Pot stew recipe: Instant Pot Chile Verde! This Mexican green chile pork stew comes out tender and flavorful in your Instant Pot or other pressure cooker. It’s spice level is surprisingly light, so the whole family can enjoy this Instant Pot Chile Verde. You can serve it with rice and beans or in tortillas as tacos. The stew itself is naturally gluten-free and low-carb!
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If you’re looking for more recipe ideas for your Instant Pot or pressure cooker, check out this post with my favorite, delicious, tried-and-true Instant Pot recipes, and click here to get all of my original Instant Pot recipes.
I developed today’s recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Chile Verde on Allrecipes here, and see the full recipe along with some of my cooking tips below. You can also Jump to Recipe directly.
How to make Chile Verde in the Instant Pot
This Instant Pot Chile Verde recipe calls for 10 tomatillos. I strongly recommend that you use fresh tomatillos and not canned. Tomatillos are found in your grocery produce section, and look like small, green unripe tomatoes wrapped in papery husks. For this recipe you will remove the stems and husks, wash the tomatillos well, then halve them. You’ll also need three jalapeno peppers (halved and seeded), and five cloves of garlic (crushed) for the first phase.
To emulate the traditional method of roasting your tomatillos and peppers first, you’ll start by using the Saute function of a multi-functional pressure cooker. Heat some olive oil in the pot, then add the tomatillos, jalapenos, and crushed garlic. Saute, flipping once or twice, until lightly browned (6 to 7 minutes). If the garlic starts to brown sooner than the tomatillos and peppers, remove the garlic and continue to saute the rest.
As you can see, the tomatillos and jalapeno peppers are soft and their skins look nice and roasty.
Transfer the vegetables from the Instant Pot to a blender or food processor and puree with two cups of chicken broth until it becomes a smooth sauce.
Clean and dry the inner pot of the Instant Pot before moving on. Select the Saute function again, and heat some additional olive oil. Add boneless pork shoulder (cut into 1 1/2-inch cubes), chopped onion, chopped bell pepper, oregano, cumin, salt, and pepper to the pot.
Stir and saute the pork and vegetable mixture, adding more oil if necessary, until the pork is browned on all sides and the vegetables are soft (7 to 8 minutes). Push Cancel to turn off the Saute function.
Pour in some more chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits, then stir the reserved tomatillo puree into the pot with the pork.
Close and lock the lid, and select high/manual pressure for 25 minutes. Allow 10 to 15 minutes for pressure to build before the pressure cooking time begins.
After the 25 minutes of cook time, release the pressure using the natural-release method according to manufacturer’s instructions (this will take about 10 minutes). Once all the pressure has released, unlock and remove the lid. Now you’ll get the first peek at your lovely Instant Pot Chile Verde!
Stir some chopped cilantro into the Chile Verde in the Instant Pot, and you’re ready to serve!
Serve the Instant Pot Chile Verde with rice and beans or in tortillas as tacos. Either way is delicioso! You can also shred the pork (it will shred super easily after pressure cooking) and use it for a number of things, like quesadillas, omelettes, or salads. The stew itself is naturally gluten-free and low-carb, so feel free to serve it however your dietary needs require.
As you can see, it’s really easy to make pork chile verde in the pressure cooker.
More Instant Pot Recipes from Fab Everyday:
Here is the complete Instant Pot Chile Verde recipe. Be sure to pin this one, and share it on social media and tag @fabeveryday if you make it! I love seeing how others enjoy my recipes.
- 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 1/2 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
- 1/2 teaspoon cracked black pepper
- 1/4 cup chopped fresh cilantro
- 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.
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