This is an easy Instant Pot 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
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
How to Make it Spicy
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.
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.
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.
How Long to Cook Pork Chili Verde in Instant Pot
You will need a few minutes to saute the meat in the first step, that is about 4-5 minutes with time to warm up. From there it takes about 40 minutes for the meat to really break down and get fork tender. Know that this timing is accurate with the meat being cut up into large bite size pieces.
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.
Tips
Remember to deglaze pot using some broth to get bits of meat off bottom before setting your cook time. If skipped your pot may trigger the burn notice and stop cooking all together. 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.
FAQ
I mean typically all you might be craving with this meal might be a bit of bread. A piece of Naan is something that we love that is great to dip in the sauce. You could serve with small tortillas too so you can fill with the meat and eat like tacos.
If you added too much heat to your sauce and it is too hot for you there are ways to tone it down. You can add more broth but that will make the overall texture more soupy. You can fix this with a quick roux of 1 tbsp cornstarch + a few tbsp water stirred in once it bubbles to thicken back up. Adding 1/4 cup of sour cream can tone down the heat, and make it creamy too!
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.
Chili verde is built around pork, green chilies (like tomatillos and jalapeños), onions, garlic, and spices. The green sauce is typically low in calories and rich in vitamins, especially vitamin C and antioxidants which can support immune health and add flavor without needing heavy fats so yes it is a healthy meal as long as the meat is trimmed from excess fat.
Of course. If you are making it yourself you can swap out the meat if you like. Use the same sauce ingredients and swap out the pork for chicken or beef. Know that the cooking time will vary with this change though so that will likely need to be adjusted for your protein to become fork tender.
Instant Pot Chili Verde Recipe
Equipment
- 1 knife
- 1 cutting board
Ingredients
Instructions
- 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!!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other easy pressure cooker recipes you’ll love
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
I wanted to do something different with 3 very large thick pork chops. This was the perfect recipe. It was quick, easy and extremely tasty. It will become one of our favorites. Thanks for sharing!!!