This Instant Pot pork chili verde is packed with tomatillos, cilantro, diced green chiles, fork-tender pork shoulder, and white beans. It’s perfect when topped with Cotija cheese, cilantro, and crispy corn chips.
Usually, comforting foods take all day and require lots of babysitting while they cook. But not this Instant Pot pork chile verde!
The beauty of using an Instant Pot–or an electric pressure cooker–is that you set it all up and walk away. The Instant Pot does all of the work for you!
And in the end, you’re left with a delicious, cozy meal.
This Instant Pot pork chile verde takes a classic pork chile verde and turns it into chili.
It has all the same delicious, bright flavors from the tomatillos and green chiles, the fork-tender pork, and creamy white beans, with half of the work.
You’re going to love this Instant Pot pork chile verde!
Table of Contents
Ingredients for Instant Pot pork chile verde
- Boneless pork shoulder – The perfect cut of meat for this dish, the boneless pork shoulder melts and becomes fork-tender and juicy as it is pressure-cooked.
- Onion and garlic – Onion and garlic are classic additions with a subtle earthy flavor.
- Tomatillos – A member of the gooseberry family, tomatillos are bright and tangy and provide a great balance to the dish.
- Green chiles – Mild in flavor and not too spicy, green chiles are classic in this dish.
- Jalapeño – Jalapeño peppers are spicy and pack a punch! Remove the seeds before adding them to the dish to lessen their fire.
- Oregano and cumin – Traditional Mexican spices that add earthiness to the dish.
- White beans – White beans are preferred here because they’re creamy and hold their shape while cooking.
- Cotija cheese – Cotija cheese is an aged Mexican cheese made from cow’s milk. It has a similar flavor to mild feta.
|
Instant Pot
|
Silicone Lid
|
Replacement Rings
|
Adjust your spice
If you want to keep this dish mild, remove all the seeds and the ribs (the white parts attached to the seeds) from the Jalapeño.
You’ll still get the flavor of the pepper without all that kick.
Alternatively, leave all the seeds and ribs intact if you want to pack a punch!
Topping choices
The topping possibilities are endless!
I’ve opted to use cotija cheese and corn chips, but feel free to use sour cream (or Mexican crema,) tortilla chips or even cheddar cheese!
Instant Pot FAQ
Storage and leftovers of Instant Pot pork chile verde
This chili can be cooled to room temperature and then stored in airtight containers in the refrigerator for up to 3 days. Keep topping separately.
Alternatively, you could cool it down to room temperature and freeze batches of this in freezer-safe containers for up to 3 months!
To heat up from frozen, thaw in the refrigerator the day before, and slowly heat on the stove in a pot until it reaches 165 degrees Fahrenheit.
More instant pot recipes
- Want an easy bean recipe? Try my Instant Pot Baked Beans.
- Craving a tasty chili? Try my Instant Pot Ground Chicken Chili.
- Need spice in your life? Try my Instant Pot Cajun Chicken Alfredo.
- Love an easy hearty soup? Try my Instant Pot Beef Barley Soup.
Instant Pot Pork Chili Verde
Equipment
Ingredients
- 4 pounds boneless pork shoulder cut into 1 inch chunks, extra fat cut off
- Kosher salt to taste
- Black pepper to taste
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1-1/2 pounds tomatillos husked and quartered
- 2 4 ounce cans diced green chilies, not drained
- 2 cups packed cilantro leaves and stems
- 4 garlic cloves
- 2 jalapenos seeded
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1-1/2 cups chicken stock
- 2 15 ounce cans white beans, drained
- Fresh minced cilantro for topping
- Corn chips for topping
- Cotija cheese for topping
Instructions
- Season your chunked meat with a desired amount of kosher salt and black pepper.
- Add oil to your Instant Pot and press the saute button.
- When the oil is hot add the pork in batches and brown. Add your brown meat to a plate and add more oil between batches if necessary.
- After all your pork is browned add in the onion and saute for about 5 minutes just to help soften the onions. Turn the Instant Pot off.
- Let the pork and onions hang out while you make the puree for your soup. The Instant Pot will be off so the onions should be ok and not brown much.
- In the jar of a blender add tomatillos, green chilies with liquid, cilantro, garlic cloves, jalapeños, oregano, cumin and the chicken stock.
- Puree on high until the mixture is smooth.
- Add the pork back to the Instant Pot and pour the soup puree over the pork. Stir to combine.
- Secure the lid, make sure the nozzle is placed to “seal” and cook on the high manual setting for 50 minutes. The Instant Pot will take about 10 minutes to reach pressure.
- When the cooking time is over manually release the pressure and remove the lid when unlocked.
- Stir to combine and remove about 1/2 of the meat.
- Shred and add back ot the pot and stir.
- Stir in the white beans.
- If the soup is thinner than you like you can put the Instant Pot on saute and cook down until your desired consistency is met.
- To serve, top with a desired amount of fresh cilantro, corn chips and Cotija cheese.
Video
Nutrition
Adrienne
Sunday 20th of December 2020
If I make this with chicken should I not cook it first so that it doesn’t overcook in the pressure cooker? It’s in there for 50 min so it should cook through correct?
Erin | Dinners,Dishes and Dessert
Monday 11th of February 2019
This looks incredibly delicious! I love this!
Anna
Monday 11th of February 2019
This sounds perfect for dinner tonight!
Krista
Monday 11th of February 2019
I want to warm up to this! Love everything about it!
Lora
Saturday 9th of February 2019
Happy you had a great birthday! This is something I want to make Sunday in my InstantPot!!!