Pressure Cooker Chili Verde

Instant Pot Chili Verde Recipe

Pork 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.

in Ninja Foodi

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.

Ingredients

1. 3 lb. pork roast is what we used
2. canned green chiles
   1. if roasted from fresh just remove seeds and stems
   2. add in roughly chopped
   3. if not it will have high heat to the dish
3. diced jalapenos, I used canned
4. A jar of green enchilada sauce makes it super simple
5. chicken broth or stock for liquid
6. Onion and garlic could be added too (minced)
   1. some like diced green peppers as well
7. Olive oil or avocado oil to brown meat

This chili verde recipe is simple. Only a few ingredients bring a whollop of flavor to every single bite. I used canned chiles and roasted jalapenos but of course you could use fresh if you’d rather. I am all about simple meals for busy families so the less time it would take me to prep a meal I will take it. You can even use cubed chicken breasts instead of pork

This is something we have made time and time again with Qdoba salsa verde over the years since this first go around. If I don’t have time to wait all day and cook this in my slow cooker this is my go to for sure. You will use the high pressure function to get the proteins tender and soak up the sauce it’s being cooked in.

We have a ton of pork in our freezer. So we’ve been coming up with different easy meals that our family would enjoy so we could share them with you too. You see we tend to buy meat in bulk from local farmers around here. This does a few things; we know it’s organic, buying in bulk saves a few dollars, and saves trips to the store.

During the winter time when the big snows hit this is big for me. I’d rather travel down to my deep freezer than the store any day. The first time we used one of our pork roasts I made this easy Instant Pot pulled pork with a sweet Asian inspired sauce. It was perfect for sliders!

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. You can use your Ninja Foodi or any brand machine you have.

How to make green chili verde in Instant Pot

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.

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.

How do you thicken the sauce?

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.

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. 😉

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

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!

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.