Instant Pot Chile Verde
Instant Pot Chile Verde has all the flavor of classic chile verde in a fraction of the cooking time! Tender fall-apart pork is the center of this Instant Pot Chile Verde recipe.
Ingredients
- 3-3.5 pounds pork loin, sirloin roast, or pork shoulder, trimmed of fat and cut into 1-inch pieces
- 1 tablespoon sea salt
- 1 teaspoon pepper
- 3 tablespoons olive oil
- juice of one lime
- ¼ cup flour
- 1 onion, white, yellow, or sweet, chopped (about 1 ½ cups)
- 2-3 cloves garlic, chopped
- 7 Anaheim peppers, (about 3 cups chopped) or 3 7-ounce cans green chiles
- 1-2 jalapeños
- 5-6 tomatillos, husked (a little larger than golf ball size)
- 1 cup chicken, beef, or vegetable broth
Serve with:
- tortilla chips, rice, tortillas, shredded lettuce, olives, cheese, sour cream, salsa, avocados, tomatoes, tortilla strips, lime wedges
Instructions
- Position the oven rack in the second highest position and turn the oven to broil.
- Lightly spray a baking sheet with cooking oil or line with parchment paper. Wash the Anaheim peppers, jalapeños, and tomatillos. Slice each in half and remove stems. Remove the seeds from the jalapeño and Anaheim chiles. Discard the seeds for a milder chile verde or leave some in for more heat. Do not seed the tomatillos.
- Place the Anaheim peppers, jalapeños, and tomatillos cut side down on the baking sheet. Broil for about 7-10 minutes or until browned. Remove and let cool.
- Chop onion and garlic.
- Chop the roasted veggies and set aside with the onion and garlic.
- Place the Instant Pot on a sturdy surface away from cabinets, where steam can safely vent.
- Turn the Instant Pot to the "sauté" mode and let it heat up.
- When the Instant Pot is heated, 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 into the pan. Squeeze the lime juice over all of the meat and mix with a large spoon. Sprinkle the flour over the meat and continue cooking until all of the flour disappears and the meat is coated with flour. Cook for 2-3 minutes on high. Do not place the lid on the pot 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.
- After cooking and the timer goes off, 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 the "keep warm" mode for 10 hours.
- Use a potato masher to break the meat into smaller pieces and incorporate into the sauce, if desired.
- Serve with any of the following: tortilla chips, rice, tortillas, shredded lettuce, olives, cheese, sour cream, salsa, avocados, tomatoes, tortilla strips, lime wedges.
Notes
See post for broiling tips, garlic tips, and how to make tortilla strips!
Choose any or all of these 3 time-saving tips: Skip roasting the peppers and simply chop and add to the pot. Brown the meat in one batch. Use canned chiles, jalapeños, and tomatillos - but fresh is always best if you have an extra 15 minutes!