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!