We made this pressure cooker chili verde from scratch the other night and it was amazing! Tender pork roast with chile verde = a ton of flavor in no time at all. Use your Instant Pot or Ninja Foodi to make this tonight.
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 here on The Typical Mom and we will definitely make this again! (originally published 6/18, affiliate links present)
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.
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!
Now it was time for him to come up with something he remembered from years back and made this pressure cooker chili verde recipe!
What is chile verde made of?
The meat is typically chunks of pork shoulder in a green chile sauce of jalapeños, chiles, garlic, and tomatillos.
- He couldn’t find tomatillos 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.
Here is what you need to make this easy pressure cooker chili verde
- 3 lb. pork roast is what we used
- canned green chiles
- or make smoked chiles
- just remove seeds and stems
- add in roughly chopped
- if not it will have high heat to the dish
- or make smoked chiles
- diced jalapenos
- green enchilada sauce
- or salsa verde
- chicken broth
- Onion and garlic could be added too (minced)
- some like diced green peppers as well
- Olive oil
You can use your Ninja Foodi or any brand machine you have.
If you love hearty meals with a kick…this definitely has some heat. You will love this easy pressure cooker recipe!
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.
- I don’t like extreme heat. This was just on the verge of being too spicy, but just enough to make it really tasty!
I had only cooked a 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.
Here’s a video showing you how to make this pressure cooker chili verde
How do you thicken green chili?
- 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.
Initial cooking time is just 30 minutes on high pressure which is really fast!
Looking for other Instant Pot dinner recipes?
- The Instant Pot pulled pork recipe above is amazing
- Pressure cooker beef and broccoli
- Great Pressure cooker chili with dry beans
- This Instant Pot chili mac recipe is fab.
What to serve with your pressure cooker chili verde:
- Top with sour cream and add cilantro to the top is great.
Can you freeze chili verde?
Typically it can be refrigerated for up to 4 days. The tomatillo base (if you cooked tomatillos) can be frozen for up to 3 months.
Pressure Cooker Chili Verde
- 3 lb pork roast cubed
- 1 c broth beef, chicken or vegetable can be used
- 2 c enchilada sauce green, or salsa verde can be used
- 1 onion diced
- 12 oz whole jalapenos in can, diced, less if you want it milder
- 12 oz whole green chiles in can, diced
- 2 tbsp olive oil
- Remove fat from outside of pork roast (optional), cube it into 1.5" pcs.
- Set Instant Pot to saute and add olive oil and pork roast, brown outsides of meat then turn pot off/cancel.
- Remove meat and deglaze pot using your 1 c of broth to get bits of meat off bottom of pot (deglaze instructions above recipe card). Leave chicken broth in pot.
- Put meat back into pot with diced onion and enchilada sauce.
- Close lid and steam valve and set to pressure high for 30 minutes.
- Do a quick release and add diced jalapenos and chiles.
- Put lid on and close steam valve again and set to pressure high for 10 minutes.
- Do a quick release and enjoy!!
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