Chili Verde Instant Pot

This is the best pressure cooker chili verde recipe! You get tender pork roast pieces with chiles using a fresh or frozen pork roast Instant Pot. A hearty meal you can make in a Ninja Foodi for dinner too.

Every once and a while my husband comes up with a recipe he’d like to try in our Instant Pot, this week we was bound and determined to master pressure cooker chili verde and I must say it was delicious!! Definitely going on our list of favorite Instant Pot recipes we make often.

Cut up Pork Picnic Roast was used for this but some swear by beef, that is an option as well. I feel like white meat will get more tender though and is great thrown inside tortillas with some cheese as a quick taco meal on Tuesdays.

Ninja Foodi Chili Verde

You can use any brand you have at home. Whether you use a Crockpot Express or as a Ninja Foodi recipe, it really doesn’t matter. They all basically work the same for this except that the latter needs the lid that is not attached to pressure cook.

What is chile verde made of?

The meat is typically chunks of pork shoulder in a green chile sauce of jalapeños, garlic, and this is how to cook tomatillos. He couldn’t find the last ingredient so those were left out but I don’t think it was missing anything at all at the end of the day. You can of course add those if you can find them. Some use Anaheim peppers or poblano peppers as well.

I then added canned green chiles, if roasted from fresh just remove seeds and stems. Add in roughly chopped, if not it will have high heat to the dish

To give it some spicy I added diced roasted jalapenos, you could certainly use canned if you didn’t want to roast them first yourself. To tame the heat remove membranes and seeds.

For the sauce I added a jar of green enchilada sauce, this makes it super simple but you could alternatively make our Qdoba salsa verde first and use that homemade.

I added a bit of chicken broth or stock for liquid. Better than water to add even more flavor.

Onion and garlic could be added too (minced), some like diced green peppers as well

Chili Verde with Frozen Pork

During the winter time when the big snows hit having a bunch of frozen meat in my freezer is big for me. I’d rather travel down to my deep freezer than the store any day. You could make this without defrosting but the texture would be more shredded than cubed and it would take longer. You’d need to use the same ingredients with the timing of our Frozen Pork Butt Instant Pot recipe.

I had only cooked an Instant Pot pork roast in a whole form but this time we removed most of the fat first, and cubed it so it didn’t take nearly as long to pressure cook. It came out so tender I just couldn’t stop picking up more and more pieces and popping them into my mouth when it was done.

Tips

Saute meat to brown outsides, then remove and deglaze pot using some broth to get bits of meat off bottom. Put meat back in with diced onion and jarred enchilada sauce. Set to pressure high for 30 minutes, then quick release. Add jalapenos and chilis for 10 more minutes, then serve.

Initial cooking time is just 30 minutes on high pressure which is really fast! I’d venture a guess that if you baked the same thing in a dutch oven it would be well over 3 hours to get the same results.

How to Thicken the Sauce

Whisk together 1/4 cup of cold water or broth and 2-3 tbsp of flour or cornstarch until smooth. Set your pressure cooker to saute and stir that into the chili. Once the liquid boils it will begin to thicken. Allowing it to sit and cool for 15 minutes at the end will thicken it as well.

I would say the heat level on the amount of ingredients we added was maybe a 6 out of 10. Just decrease the jalapenos if you want it milder or you could leave them out entirely.

Smaller pieces aren’t as difficult to cook. Yes we make the best baked pork chops in the oven still but when it comes to really large chunks like this, the IP is the way to go. After you try this you may never use your oven again. 😉

What to serve with your pressure cooker chili verde:

• Top with sour cream and add cilantro to the top is great when making tacos.
• Serve it up in bowls over creamy green chile rice or some 2 cups Instant Pot white rice too!

Looking for other Instant Pot dinner recipes? I mean we have a lot on our site because I use it almost on a daily basis but I will list just a few that might peak your interest after making this one;

• We have a great Pressure cooker chili with dry beans recipe here
• This Instant Pot chili mac recipe is fab.
• Our shredded pressure cooker carnitas are great too

Can you freeze chili verde?

Typically it can be refrigerated for up to 4 days if you have leftovers. If you don’t think you’ll eat it up in that time I’d store it in freezer bags, lay them flat and freeze. That way you can defrost and enjoy within the next 3 or 4 months. The tomatillo base (if you cooked tomatillos) can be frozen for up to 3 months too.