INSTANT POT® CHILE VERDE
This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g
INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 10
Steps:
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg
PRESSURE-COOKER CHILE VERDE
As the days and nights turn cooler, dial up the heat with our easy pressure-cooker chile verde. Simply sauté an onion and brown a pork shoulder, then stoke the stew with green chiles and store-bought salsa. Invite some friends over, and you're ready to party. No pressure cooker? No problem-we made a one-pot version for the stovetop, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Season pork with salt and pepper. Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding 1 more tablespoon oil if needed), 16 to 20 minutes total. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks.
- Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid and manually set cooker to high. Set timer for 35 minutes and let come to pressure.
- Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments.
PRESSURE COOKER PORK CHILI VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It is fantastic on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.
Nutrition Facts : Calories 348 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 580mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
INSTANT POT GREEN PORK CHILI
Chili is best simmered low and slow, but sometimes you don't have the time. A pressure cooker helps tenderize pork shoulder, a cut of meat that's usually tough, in minutes rather than hours. A mixture of green chiles, cilantro, garlic and lime brighten up this easy and wonderfully speedy.
Provided by Megan Mitchell
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
- Being careful of any remaining steam, unlock and remove the lid. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
- Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.
INSTANT POT® COLORADO CHILE VERDE
This is a chili that you'll find in the Mountain West--either Colorado or New Mexico. It has a medium heat and complex taste, thanks to green chiles from Hatch, New Mexico. The dish is a simple stew with a cohesive taste across different textures and flavors, that can be thickened as you like it. Serve with bread, tortillas, rice, or even over a breakfast burrito!
Provided by Diana71
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.
Nutrition Facts : Calories 337.2 calories, Carbohydrate 48.6 g, Cholesterol 33.8 mg, Fat 4.2 g, Fiber 9.8 g, Protein 26.8 g, SaturatedFat 0.8 g, Sodium 666.4 mg, Sugar 5.3 g
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