Instant Pot Pork Chili Verde Recipes

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.

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.

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.

EASIEST CHILE VERDE {INSTANT POT}

Steps:

• Heat heavy bottomed pot to medium-high and add cumin seeds. Heat until seeds start to brown and become fragrant (watch to prevent burning), stirring occasionally. Remove from heat and allow to cool. Grind in an electric grinder or by hand with a mortar and pestle. Set aside until needed. See notes if you only have ground cumin.
• In an Instant Pot or other stove top pressure cooker, combine pork, tomatillos, Pablano peppers, Anaheim peppers, jalapeno or serranos, onion, garlic, oregano, cumin, and salt (also add the habanero pepper and additional serranos if you want added heat).
• Press Saute button (for Instant Pot), then adjust to High. Heat until gently sizzling. Now place lid on cooker, select Manual button/Normal Pressure, Sealing function, and adjust time to 28 minutes. Once pressure cooking time is up, release pressure with Quick Release method.
• Using tongs, or slotted spoon if pork pieces are small, transfer pork to a bowl and set aside. Add cilantro and fish sauce to remaining contents in the pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt, about 1 ½ teaspoons. Return pork to the sauce and stir gently to combine. Serve immediately OR better yet, cool and place in 6 quart container with lid and keep in refrigerator for up to 3 days, at least overnight. Reheat over medium heat on stovetop and enjoy.

INSTANT POT PORK CHILI VERDE

Steps:

• Season your chunked meat with a desired amount of kosher salt and black pepper.
• Add oil to your Instant Pot and press the saute button.
• When the oil is hot add the pork in batches and brown. Add your brown meat to a plate and add more oil between batches if necessary.
• After all your pork is browned add in the onion and saute for about 5 minutes just to help soften the onions. Turn the Instant Pot off.
• Let the pork and onions hang out while you make the puree for your soup. The Instant Pot will be off so the onions should be ok and not brown much.
• In the jar of a blender add tomatillos, green chilies with liquid, cilantro, garlic cloves, jalapeños, oregano, cumin and the chicken stock.
• Puree on high until the mixture is smooth.
• Add the pork back to the Instant Pot and pour the soup puree over the pork. Stir to combine.
• Secure the lid, make sure the nozzle is placed to "seal" and cook on the high manual setting for 50 minutes. The Instant Pot will take about 10 minutes to reach pressure.
• When the cooking time is over manually release the pressure and remove the lid when unlocked.
• Stir to combine and remove about 1/2 of the meat.
• Shred and add back ot the pot and stir.
• Stir in the white beans.
• If the soup is thinner than you like you can put the Instant Pot on saute and cook down until your desired consistency is met.
• To serve, top with a desired amount of fresh cilantro, corn chips and Cotija cheese.

INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)

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.

INSTANT POT CHILI VERDE RECIPE

Steps:

• Peel and wash tomatillos, and place on a foil-lined cookie sheet. Add quartered onions, garlic, and peppers. Drizzle with one tablespoon olive oil. Broil on high for five minutes.
• Meanwhile, chop pork into 2"-3" chunks, wash, and pat dry. Mix salt, pepper, and flour. Sprinkle the mixture over the meat. Work in until the meat is coated with the mixture.
• Take the tray out of the oven, remove veggies that are charred. Flip the remaining vegetables and broil for an additional two to three minutes. Remove from the oven and allow to cool.
• Heat the remaining olive oil in a cast-iron skillet. Sear pork, working in batches, and place in the Instant Pot.
• Peel roasted garlic, and poblano peppers. Add to a blender, along with the other charred vegetables, and chicken stock. Depending on the size of your blender, you might have to do this in batches. Pulse the vegetables until roughly chopped.
• Pour the mixture over the meat in the Instant Pot. Stir in the cumin, coriander, oregano, and cilantro.
• Seal the Instant Pot and bring up to pressure (15 to 20 minutes). Cook on high pressure for 30 minutes. Vent manually, or allow the Instant Pot to vent naturally.
• Serve with sour cream, warmed tortillas, shredded cheese, tortilla chips, and lime wedges.

CHILE VERDE

Steps:

• Line a cast-iron griddle or skillet with aluminum foil, set over high heat, and roast the tomatillos and serrano, turning often, for 5 to 7 minutes, until lightly charred and slightly softened. Transfer to a blender. Dice 1 Anaheim chile and 1 poblano chile and set aside. Add the remaining 2 Anaheims and 1 poblano to the blender and puree until smooth.
• Press Sauté-normal/medium on the Instant Pot and heat the lard. Add half of the pork in a single layer and cook, stirring occasionally, for about 5 minutes, until lightly browned. Season with 1 1/2 tsp of the salt and 3/4 tsp of the pepper, then, using a slotted spoon, transfer the pork to a plate. Add the remaining pork, the onion, garlic, and cumin and cook, stirring occasionally, for about 2 minutes, until lightly browned. Season with the remaining 1 1/4 tsp salt and the remaining 3/4 tsp pepper. Add the flour and cook, stirring frequently, for about 2 minutes, until the flour begins to brown. Add the reserved pork, the broth, tomatoes, and potatoes (if using) and scrape up any browned bits on the bottom of the pot. Press Cancel.
• Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 25 minutes. When the cooking program is complete, press Cancel. Let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the reserved diced Anaheim and poblano chiles. Taste and adjust the seasoning with salt and pepper if needed. Serve with the rice, passing the sour cream, cilantro, diced onion, and avocado on the side.
• Press Sauté-normal/medium on the Instant Pot and heat the oil. Add the onion and garlic and cook, stirring constantly, for about 1 minute, until lightly browned. Add the rice and cook, stirring, for about 2 minutes, until the grains begin to take on a light golden tinge. Press Cancel. Add the salt, water, and broth, then scrape up any rice that may be stuck to the bottom or sides of the pot. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing and gently swirl the inner pot to get the grains to settle into an even layer. Return the inner pot to the housing.
• Secure the lid and set the Pressure Release to Sealing. Press Rice.
• When the cooking program is complete, press Cancel. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a fork or chopsticks, gently fluff the rice. Wipe off the condensation from the lid, then replace it without securing it. Let the rice rest for 10 minutes. Serve hot.

INSTANT POT PORK CHILE VERDE

Steps:

• Add the pork chunks to the bottom of the Instant Pot inner pot.
• Sprinkle the pork with cumin, oregano, and salt and pepper.
• Add in the onion, garlic, salsa verde, and green chiles.
• Close and lock the lid.
• Turn the pressure release valve to SEALING.
• Press MANUAL HIGH pressure and adjust the time to 50 minutes for 3.5 pounds or 60 minutes for 4 pounds.
• Let the pressure release naturally for 15 minutes.
• Turn the pressure release valve to VENTING to release any remaining pressure.
• Remove the lid.
• Stir in cornmeal.
• Press CANCEL.
• Press SAUTE, and cook, stirring the entire time, until the sauce has thickened, about 3-4 minutes.
• Serve with tortillas and top with desired toppings like cilantro, sour cream, queso fresco, and pico de gallo.

PRESSURE COOKER CHILI VERDE

Steps:

• Roast the Anaheim peppers over an open flame on your gas stove, use tongs to turn them so that they blacken all over. If you do not have a gas stove you can broil them in a similar way.
• Put the blackened peppers in a bowl with cling wrap over the bowl and the steam will help the skin to slide off after a few minutes.
• Once you have peeled the peppers, remove the seeds and stem and add them to your food processor or blender.
• Remove the outer husk from the tomatillos and wash and halve them.
• Add the halved tomatillos, onion slices, and garlic into a large bowl and toss with about a tablespoon of olive oil, then place on a baking sheet and broil for about 10 minutes or until they get a little toasted on top.
• Add the tomatillos, onions, and garlic, into your food processor with the chopped Anaheim peppers and blend to make the sauce.
• Cut the country style ribs into large cubes.
• Turn on the saute function in your Instant Pot or pressure cooker and add the oil, then brown the pork in batches.
• Add all the pork back to the pressure cooker and add the salt, pepper, and Ancho chili powder and stir. Pour over the chicken broth, then the chili verde sauce, stir and put the lid on.
• Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 20 minutes at High Pressure, then let the pressure release naturally for about 10 minutes or more.
• The Chili Verde may have a lot of liquid when you first open the lid, I like to simmer it using the saute button to reduce and thicken up the sauce which gives a nice rich flavor to the finished dish.

PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI)

Steps:

• Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
• Mix the canned diced chiles and tomatillo salsa in a medium bowl.
• Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
• There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
• Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
• Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.

INSTANT POT PORK CHILI VERDE

Steps:

• Turn Instant Pot to saute. Add all ingredients except the broth and cilantro and saute for 5 minutes, then turn off.
• Add broth and cilantro. Set Instant Pot for 20 minutes using manual mode.
• Use the quick release method, stir well to help the sweet potatoes and tomatillos break down even further.
• Serve warm! Optional toppings include avocado, salsa, cheese, etc.

INSTANT POT CHILI VERDE

Steps:

• Drain liquid from tomatillo can into the pressure cooking pot. Add pork and stir to combine. Lock lid in place. Select High Pressure and 60 minutes cook time. When the cook time ends, turn off pressure cooker and let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Drain pork into a colander sitting in a large bowl to reserve cooking liquid. Skim the fat from the top of the cooking liquid, using a fat separator if you have one. Discard fat. Shred the pork with 2 forks, discarding any excess fat. Add tomatillos to a blender and pulse until smooth. Set aside. Select Sauté and add oil to the pressure cooking pot. When the oil is hot, add the onion and pepper, if using, and cook, stirring occasionally, until onion is tender, about 2 minutes. Add the garlic and cook for 1 additional minute. Add tomatillo puree to onion and garlic in the pressure cooking pot. Be sure to scrape the bottom of the pan well to scrape up any browned bits. Add shredded pork, salsa, cumin, salt, pepper, and 1/4 cup reserved cooking liquid. Mix together and add more cooking liquid until it reaches your desired consistency. Select Sauté and simmer for 5 minutes. (Adjust to low if needed.) Stir in chopped cilantro and add additional salt and pepper to taste. Serve with warmed flour tortillas.

INSTANT POT CHILI VERDE

Steps:

• Remove the roast from its package and place on a large cutting board. Cut the roast into large (about7-8) chunks.
• Season the roast with the cumin, and salt and pepper to taste.
• Heat the vegetable oil in the Instant Pot on the Saute (high/morsetting.
• Once the oil is hot, add 4-5 of the chunks of pork and sear them for about 2 minutes per side just until golden. Remove to a plate and repeat with the last batch of pork.
• Add the diced onion to the pot, cook stirring occasionally for 2 minutes until the onion starts to soften. Add the garlic, cook stirring constantly for 30 seconds.
• Turn the pot off. Pour in all of the chicken broth and use a wooden spoon to scrape any browned bits from the bottom.
• Add the meat back to the pot along with the enchilada sauce, salsa verde, diced tomatoes & green chilis, the can of green chilis, and the hot sauce.
• Place the lid on the pot and seal the valve. Cook on manual (high/morfor 45 minutes.
• Once the time is up, allow the pot to come to pressure naturally for 15 minutes. Then, do a quick release.
• Use a slotted spoon to remove the meat to a bowl and shred.
• Turn the instant pot on to saute.
• In a small bowl, stir together the cornstarch and water. Once the liquid in the instant pot is boiling, whisk in the cornstarch mixture until thick.
• Once thickened (1-2 minuteturn the pot off, and return the shredded meat back to the pot.
• Serve immediately with your favorite toppings, tortillas, chips, or over burritos.

MEXICAN PORK STEW

Steps:

• Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
• Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.
• Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
• Sprinkle the pork with the cumin and salt, mix it slightly.
• Close and cook on high for 30 minutes with natural release.
• Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.
• Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren't any big chunks of veggies left.
• Put back the pork and enjoy!

INSTANT POT CHILI VERDE

Steps:

• Set the Instant Pot to sauté. After 1 minute, add the pork cubes, tomatillos, Poblano peppers, Anaheim peppers, jalapeno chilies, green chilies, onion, garlic, cumin, 1 teaspoon kosher salt and oregano.
• Set to manual, and cook 25 minutes. Allow pressure to release naturally.
• While the Chile Verde cooks, prepare the tortillas by heating 1 tablespoon oil over medium-high heat in a medium skillet. Place a tortilla in the hot skillet and cook until bottom side begins to bubble and turns golden. Flip the tortilla over and heat the other side. Press the tortilla in an individual serving bowl and set aside. Repeat with one tortilla per serving. (It's a good idea to make a few extra.)
• After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.
• Add cilantro to the remaining ingredients in the Instant Pot. Blend with an immersion blender or in a countertop blender. Season to taste with salt.
• Return pork to sauce and stir to combine.
• Ladle the chile verde into the bowls with the tortillas and garnish with chopped cilantro, dollop of sour cream, Cojita cheese and a wedge of lime.
• Enjoy!

AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP

Steps:

• Preheat the oven to broil or your oven's highest temperature setting, like 500 degrees.
• Place the tomatillos, poblano pepper, jalapeno pepper, serrano pepper, onion, and whole unpeeled garlic cloves on a baking sheet sprayed with cooking spray. Broil for 10 minutes, flipping everything halfway through. If the garlic looks like it is beginning to burn, remove it when you flip everything else.
• Carefully remove the baking sheet from the oven. Place the peppers in a bowl and cover with plastic wrap or a lid. After ten minutes, carefully pull the skin of the peppers off, removing as much as possible. You can also remove the seeds, depending on how spicy you like things. Peel the garlic.
• Add the tomatillos, peppers, onions, garlic, cilantro. and chicken broth to a blender along with any juices from the pan. Blend until it reaches your desired consistency. Some people like a chunkier sauce and some prefer a smoother sauce.
• Stovetop: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the sauce and bring to a simmer. For chicken, let simmer on low heat for 25-30 minutes until the chicken easily shreds with a fork. For pork, simmer for 2.5-3 hours until pork easily pulls apart.
• Slow Cooker: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. (You can skip this step but it adds more flavor if you sear the protein first.) Add to the slow cooker with the sauce. For chicken, cook on low for 4 hours. For pork, cook on low for 8 hours or until the pork is fork tender.
• Instant Pot: Use the instant pot saute setting. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the chile verde salsa and cover. For chicken thighs, use the manual (Pressure Cooker) setting and cook for 8 minutes. Let naturally release for at least 2-3 minutes before using the steam valve. For pork, use the manual (Pressure Cooker) setting and cook for 45 minutes. Let naturally release for at least 2-3 minutes before using the steam valve.

INSTANT POT PORK CHILI VERDE WITH CHEESE

Steps:

• Add oil to the instant pot and put on sauté setting. Once oil is hot add pork pieces. Season with salt and white pepper as it browns, stirring occasionally. Once meat is browned, add tomatillos, chiles, leeks, garlic, carrots, cumin, and broth, stir to combine. Seal instant pot and place on high setting for 50 minutes. Release steam and uncover pot. Stir in cilantro and season with more salt, if needed. To serve, place a handful of mozzarella in the bottom of each bowl, ladle the hot stew over the top and serve with tortilla chips and more sliced chiles.

CHILE VERDE PORK RECIPE

Steps:

• CHILE VERDE
• Preheat your oven 400
• Spray a large baking sheet with nonstick cooking spray or grease with oil.
• Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under the broiler.
• Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
• Remove the baking sheet from the broiler and cover it with aluminum foil.
• Let it sit for 10 minutes.
• Uncover and remove as much of the skin from the peppers and tomatillos as you can. At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.
• Add the broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth. Set aside until ready to use.
• COOKING THE PORK
• Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil.
• In a medium-sized bowl mix flour, salt, and pepper.
• Dip each piece of pork in the flour mixture and then toss it into the pan.4. Sear the meat on all sides until nicely browned.
• Add the Verde sauce and chicken stock to the meat in the Dutch Oven and let simmer for 2-3 hours or until the meat is tender.
• Serve hot and pour over rice, make burritos, or tacos. Enjoy!

INSTANT POT PULLED PORK CHILE VERDE

Steps:

• Peel the tomatillos and clean with water to remove the stickiness. Pat dry.
• Place the tomatillos, chile peppers and onion on the baking sheet and coat with olive oil.
• Place under the broiler for 5 minutes. Flip vegetables over and broil for an additional 3-5 minutes until charred, but not burnt.
• Remove from the oven and cover chile peppers with aluminum foil. Let it sit for 10 minutes.
• In the meantime, trim any excess fat on the exterior of the pork roast.
• Cut pork into smaller pieces about 4-5 inches long and then place it in the Instant Pot.
• Uncover and remove skin from the chile peppers. Remove the seeds if you don't want your dish too spicy.
• Add the broiled vegetables into a large blender with cilantro, garlic and salt. Blend until smooth.
• Reserve about 1-cup of chile verde and pour remainder over pork. Coat all the pork pieces with sauce.
• Cover pressure cooker and secure the lid then set for 75 minutes high pressure. Make sure the vent is in sealing position.
• Let it natural pressure release for 20-30 minutes then release any remaining pressure. Open and remove the lid. Pork should be fall apart fork tender.
• Remove the pork from the pressure cooker and place it on a baking sheet. Using two forks, begin shredding the pork into bite size pieces while removing any large chunks of fat.
• For crispy pulled pork, add a single layer of shredded pork onto a baking sheet. Drizzle with some of the liquid remaining in the Instant Pot.
• Place the baking sheet under the broiler about 4-6 inches away and cook for 5 minutes.
• Using long handled tongs mix and flip the crispy pieces over and cook under the broiler for another 2-3 minutes until crispy and not burnt.
• Serve as tacos or top french fries. Serve with reserved salsa verde, shredded cheese, pico de gallo, guacamole, sour cream, radishes, and/or wedges of lime.

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.