Instant Pot Pork Chile Verde (Pressure Cooker) Recipe
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings.
Serving8
Ingredients
- 3 pound pork roast, cut into 3-4 large chunks (I used a boneless pork shoulder)
- 1 onion, minced
- 3 cloves garlic, minced
- 1 green bell pepper, (finely chopped)
- 2-3 tomatillos, (husked and chopped)
- 1 jalapeno pepper, (seeded and chopped)
- 16 ounces green salsa
- 4 ounces diced green chilies
- 14 ounces canned diced tomatoes
- 1 teaspoon cumin
Equipment
Instructions
- 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.
Notes
- Tomatillos are like a green tomato wrapped in a husk. When I first purchased one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are a key ingredient in this pork! Our favorite toppings are: lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, and jalapenos.
- How to turn this into a freezer meal: Place roast, onion, garlic, green pepper, tomatillos, jalapeno, salsa, green chilies, tomatoes, and cumin into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Nutrition
Calories: 276 kcal · Carbohydrates: 9 g · Protein: 39 g · Fat: 8 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 107 mg · Sodium: 565 mg · Potassium: 953 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 516 IU · Vitamin C: 25 mg · Calcium: 38 mg · Iron: 2 mg