Instant Pot Pork Chile Verde

This instant pot pork chile verde is full of delicious flavors, and so easy to make. It’s a savory and hearty meal!

I have to confess, I love chili, but I don’t make it very often. It’s not something I’ve had a lot of experience with, and I’ve never felt very confident in my chili-making abilities. My family has never been big on chili, and we don’t have any fantastic family recipes for it. I remember my mom making it occasionally when I was growing up, but I don’t remember liking it very much (ha ha, sorry Mom!). Since I love eating chile verde at restaurants, it seemed like a good place to start. I scoured the internet for a good recipe, and this, my friends, is it! I was inspired by this delicious recipe on Favorite Family Recipes, but changed things up to suit my tastes, and adapted it for the Instant Pot. This pork chile verde has so many of my favorite flavors, and it’s easy to make, too!

The key to achieving a deep, rich, flavor in your chili in a short amount of time is to use the instant pot! I love that I can just throw my ingredients in, and within an hour or so I have a meal that tastes like it cooked all day long. Whenever I’m cooking chunks of meat in it (like a roast or a pork shoulder), I always sear the meat first on sauté mode to add more flavor to the finished dish. The meat comes out so tender and juicy! We ate our chile verde piping hot with shredded cheddar cheese, tortilla strips, sour cream, and chopped cilantro on top. I served it with the sweet corn muffins that I shared earlier in the week, and they were perfect together!

Pork Chile Verde

Print Recipe

Prep Time:30 minutes mins

Cook Time:1 hour hr 30 minutes mins

Total Time:2 hours hrs

Ingredients

• 1 tablespoon oil
• 2 pounds pork loin cut into 2-3 inch chunks
• 1 jalapeño seeds and ribs removed, chopped
• 1 medium onion chopped
• 2 teaspoons minced garlic
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chicken broth
• 1 10 ounce can green enchilada sauce
• 1 tablespoon green Tabasco sauce
• 2 7 ounce cans diced green chilies
• 1 tablespoon corn starch
• 1/4 cup water
• 2 15 ounce cans great northern beans drained and rinsed

Instructions

• Heat the oil in the instant pot on sauté mode. Working in two batches if needed, add the chunks of pork to the pot and cook, turning occasionally, until browned.
• Remove the pork from the pot and add the onions, jalapeño, garlic, cumin, chili powder, salt, and pepper. Cook for 5-10 minutes, until softened. Pour the chicken broth into the pot and scrape up the browned bits from the bottom of the pot.
• Return the pork to the pot and add the enchilada sauce, tabasco, and green chilies. Cancel sauté mode, put the lid on the pot, and turn the knob to seal. Cook for 30 minutes at high pressure. Let the pressure naturally release for 15 minutes, then quick release the remaining pressure. Gently shred the pork into bite-sized pieces.
• In a small bowl, stir together the corn starch and water. Pour the corn starch mixture and the beans into the instant pot, and stir to combine. Place the lid on the Instant Pot and cook on slow cooker mode for 30-60 minutes. Taste and adjust seasonings before serving.

Servings: 12