Instant Pot Easy Pork Chili Verde Recipes

INSTANT POT EASY PORK CHILI VERDE

Steps:

• Set your Instant Pot to Saute and add 2-3 Tablespoons Olive Oil.
• Add pork shoulder cubes and brown quickly. Note: Meat will not be fully cooked. Turn off Instant pot.
• Add enchilada sauce, salsa Verde, chopped green Chiles, salt, onion flakes and cumin. Mix until combined.
• Place and lock lid on Instant pot and set vent valve to "sealed".
• Select "Meat/Stew" and manual adjust time to 80 minutes. Allow to natural release for 20-30 minutes. Carefully Quick release remaining steam. Note: There will be a lot of steam built up from the liquids in this recipe. Be sure to natural release if valve is NOT down.
• Remove lid making sure the lid is facing away from you. Using a potato masher or large fork, slightly break up some of the meat.
• Serve immediately as soup, sauce, or filling for burritos, tacos, enchiladas, or store in air tight containers in refrigerator for one week.

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.

CHILI VERDE

Steps:

• Press Sauté; heat oil in Instant Pot®. Add pork; cook about 6 minutes or until browned. Remove to plate.
• Add onion to pot; cook and stir 3 minutes or until softened. Add tomatillos, garlic and cumin; cook and stir 3 minutes, scraping up browned bits from bottom of pot. Stir in beans, chiles, salt, pepper and pork; mix well.
• Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
• When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir in cilantro.

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.