Instant Pot Chile Verde is everything you dreamed of in classic Chile Verde, in a fraction of the usual cooking time! If you’ve stayed away from making Chile Verde at home because you don’t have 8 hours to tend the slow cooker, this recipe is for you! Tender, fall-apart pork is the center of this Instant Pot Chile Verde recipe.
I’m completely hooked on cooking with the Instant Pot. I know, I’m kind of late to the game, but better late than never, right? I’m not really a- buy every latest gadget type of girl, so it took me a while before I was convinced (and a lot of readers asking for recipes) and got onboard. Now that I’m sold, it’s going to be difficult to get me to cook any other way! This Instant Pot Chile Verde recipe is going to knock your socks off.
I started out using the Instant Pot to make dishes that traditionally take HOURS to cook in the oven or in a slow cooker. Chile Verde is one of those recipes. While there are many variations, and methods (roastings not roasting veggies, using fresh vs canned, etc) I combined flavors and peppers I love to make this not too spicy version of one of our favorite south of the border dishes.
I prefer to roast the veggies first for a bit of a charred flavor and have in the past used a pork shoulder or butt, which is very fatty (but produces fall-apart meat when slow cooked). Pressure cooking in the Instant Pot changes all of that, allowing you to use leaner cuts of meat because the pressure and high heat tenderize even lean cuts of meat! So, less fat, less cooking time and more nutritious meals. Who doesn’t want that?
Here are a few variations you can use with this recipe:
-You may use several different types of pork, I suggest using Pork Loin or a Pork Sirloin Roast.
-Fresh or canned chiles, jalapeño and tomatillo, I suggest using fresh. The chiles may be oven roasted, chopped and added to the Instant Pot, or simply chopped and added.
-This dish freezes well and can be made 3-4 days in advance of serving.
-Serve with tortillas, chopped avocado, grated cheese, or over rice!
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Instant Pot Chile Verde
- 3-3.5 lbs pork loin sirloin roast, or pork shoulder, trimmed of fat and cut into one inch pieces
- 1 tablespoon sea salt
- 1 teaspoon pepper
- 3 tablespoons olive oil
- juice of one lime
- 1/4 cup flour
- 1 onion white, yellow or sweet, chopped (about 1 1/2 cups)
- 2-3 cloves garlic chopped
- 7 Anaheim peppers (about 3 cups chopped) or 3- 7 oz cans green chiles
- 1-2 jalapeños
- 5-6 to matillos a little larger than golf ball size husked
- 1 cup chicken beef or vegetable broth
- avocado tortillas for serving
Place rack on second to top level of oven and turn the oven to broil.
Lightly spray a jelly roll pan pan with cooking oil. Wash the Anaheim peppers, jalapeño and tomatillos. Slice in half and remove stems. Seed the jalapeño and Anaheim’s and discard the seeds if you do not want the Chile Verde to be spicy. Do not seed the tomatillos.
Place the Anaheim peppers, Jalapeño and tomatillos on the baking sheet cut side down. Broil for about 7-10 minutes or until browned. Remove and let cool.
Chop the onion and garlic.
Chop the broiled veggies and set aside with the onion and garlic.
Place the Instant Pot on a sturdy surface where the pot can vent steam, away from under cabinets.
Turn the Instant Pot to the Sauté mode and let heat up.
When the Instant Pot is heated up, pour the oil into the pot. Brown the meat in two batches, removing the first batch to a plate after browning. While the meat is cooking, season with salt and pepper.
After the second batch of meat is browned, add the first batch of browned meat back to the pan. Squeeze the lime juice over all of the meat and mix with a large spoon. Sprinkle the flour over the meat in the pan and continue cooking until all of the flour disappears and the meat is coated with flour. Cook for about 2-3 minutes on high. Do not place the lid on the pan yet.
Dump all of the chopped peppers, onion and garlic into the Instant Pot with the meat mixture.
Pour in broth.
Make sure the pressure release valve is turned to the “seal” position and the sealing ring is properly placed inside of the lid. Place the lid on the pot and turn the lid to the closed position.
Push the “meat/stew” button, or hit “manual” and use the + button to add 35 minutes to the timer. Release the button and the Instant Pot will automatically start.
When the timer goes off after cooking, let the Chile Verde sit in the Instant pot for (at least) an additional 20 minutes until the pressure has reduced and the pot has cooled down a bit. I like to let it sit for about 30 minutes before releasing the rest of the pressure/steam. If you do not manually vent the pot, it will automatically turn to keep warm mode for 10 hours.
You may crush the meat up a bit with a potato masher if you like the chunks to be smaller and bits of meat to fall off into the sauce.
Serve with guac, chopped avocado,fresh lime and tortillas.
-If you are in a hurry, you may skip the step of broiling the peppers and simply chop and add to the pot. -You may also brown the meat in one batch and then add the flour to the browned meat mixture. -Using canned chiles, jalapeño and tomatillo speed up the recipe a bit, but fresh is always best if you have an extra 15 minutes!
30 thoughts on “Instant Pot Chile Verde”
“When the timer goes off after cooking…” OK do you set the timer on the actual insta pot? If so how do you do that correctly? Also I don’t see how long to cook on the meat/stew setting.
You can set the timer two ways, either select the “meat/stew” setting after closing the pot (securing the lid), or you can hit the “manual” button and select a time amount by using the – or + . The cooking time for this dish is 35 minutes.
I made this ahead today and we’re going to warm it up tomorrow for dinner. It seems too soupy to serve in tortillas–do I need to thicken it with cornstarch or something?
Hi Becky, Yes you can thicken this if you’d like. I would just use a little chicken broth (cold) and add a teaspoon of cornstarch to the liquid, then add to the sauce. Or if you have an immersion blender, place it in the pot and pulse a couple of times to thicken.
Is there something you could use in place of the four to make it gluten free?
Just an FYI, look at the post above from Is, and it explains using cornstarch instead of flour to thicken it….
Alright Si, I’m counting on you with this recipe ;). I have to feed a crowd of people tomorrow, a few who are picky about their chili verde. I love roasting my peppers but for this event, I’m going to skip it. I’ll let you know what they all think. It sounds perfect (just got my Instant Pot for Mother’s Day and am loving it!)
I hope you loved this recipe! We have made it several times and eaten it many different ways, most recently as a filling for enchiladas! I’m also thinking it will be perfect for tailgating in the fall. Let us know how you like it! Thanks for reading ABK
Hi! Can you make this in a slow cooker instead of an instant pot? Would there be many changes? Thanks! Looks delish!
Roast the veggies as directed and brown the meat in a pan with a little olive oil. Then throw it all into a slow cooker for about 8-10 hours on low. Let me know how it turns out!
Do you include the pepper skins in the recipe? I always thought you need to remove them.
No, I leave the skins on. Super simple and one of our favorite if not our all time favorite IP recipe!
I had a semi-hard time with this recipe. I followed the recipe to the letter, but when it was time to add the lid and start pressure cooking, I received a “burn” error on the pot. Being a newb, I googled the problem and found that the bottom of the pot was scorched and would never come up to pressure due to not enough liquid. I opened the pot, scraped the bottom, and added another cup of broth, and started again at 35 minutes. As soon as pressure built up, I had another “burn” error. Repeat the process of scraping and adding more liquid, and now I’m 25 minutes into the 35 minutes suggested. I don’t fully know if the problem is too much flour or not enough liquid in the original recipe, but I’m on the way to to some Chile Verde in about ten more minutes. Hope it’s as good as it sounds.
So Sorry! I have never experienced a ‘burn’ error while using the Instant Pot. I have read that sometimes, when sautéing with flour, the bottom of the pot becomes covered with a layer of cooked flour and meat juices. Even though it isn’t burned, the sensor mechanism may trigger. To avoid this problem, after adding the broth, use a wooden spoon to scrape any flour coating off the bottom of the pan, then close the lid and begin cooking. I hope this helps!
Thanks for reading ABK.
I had the same problem, I kept adding stock 3 times and kept getting a ‘burn’ error. I took it off of the “stew” setting and now trying ‘Ultra’ with a 35 min timer. Cross your fingers for me! =) . It does smell pretty amazing though!
This is a response I posted earlier. Hope it helps! I have read that sometimes, when sautéing with flour, the bottom of the pot becomes covered with a layer of cooked flour and meat juices. Even though it isn’t burned, the sensor mechanism may trigger. To avoid this problem, after adding the broth, use a flat wooden spoon to scrape any flour coating off the bottom of the pan, then close the lid and begin cooking. I hope this helps!
Thanks for reading ABK.
how would the cooking time differ if i wanted to add potatoes
Just make the recipe as posted, after the pressure has been released, open the IP, add 1 inch cubed potatoes,
close, seal, and steam for 6 minutes. That should do it! Let me know how the recipe works with potatoes.
Thanks for reading ABK.
I use a similar recipe, but I puree the peppers, onion Garlic and tomatillos…super yummy!!! I get rave reviews at any gathering I take this to.
Sounds delicious! Do you use the Instant Pot to cook your recipe?
Thanks for reading ABK
Thank you!! This looks so delicious:) How can I make this vegetarian?
I am not sure! If you figure out a vegetarian version, come back and leave a comment. Thanks for reading ABK,
This was so incredible, my husband asked me to find a good CV recipe, so I came to see what you had… did not disappoint! Recipe is so perfect as is! Thank you so much for sharing your talents. And let me know if you happen to work up a Chile Colorado recipe 🙂
I’m so glad you enjoyed this recipe, it’s one of my favorites to make in the IP. Thanks so much for sharing and for reading ABK, Lara!
i made this recipe tonight and got the burn warning display after about 15 minutes on the meat/stew setting. i followed the recipe exactly, any ideas?
good flavor, but very brothy…followed to a T and didn’t end up a chili but a soup.
If cooking pork loin frozen, should I increase the time? Also, how small do you chop the tomatillos up? Thanks!
it is best to cook the pork when thawed. If frozen, it is more difficult to ge the meat to brown properly. I have not made this recipe using a frozen pork loin, and would only do so if the meat was cubed first, then browned in the instant pot. In that case, I would brown as directed and cook for the recommended time and leave room for checking to see if the meat is done and falls apart easily after cooked. If not, try pressurizing for another 5-10 minutes. It is not necessary to chop the tomatillos, they will fall apart after being cooked at high pressure. You can of course rough chop them or half them as I believe the recipe states? I hope you love this recipe!
We make this at least once a month! A family favorite and then the next day we eat the left overs for breakfast with eggs!