Instant Pot Chili Verde

By Becky Hardin

Updated Oct 14, 2025

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I can’t get over that this Instant Pot Chili Verde is made in just minutes, yet it’s super flavorful, and always warms my soul. I’ve added just the right amount of spice so every forkful is bursting with flavor! I love to fry tortillas and lay them at the bottom of the bowl for extra crunch and texture. 

Easy Instant Pot Chili Verde Recipe

Chili Verde literally translates to green chili, but in this case, it is a Mexican-American dish you’ll find in many Tex-Mex restaurants. Chili Verde is a pork stew flavored with a mix of green peppers, chilis, and jalapenos.

When I don’t have time to make traditional Chile Verde, this Instant Pot Chili Verde is my go-to as it checks all the boxes. Done in under 30 minutes? Yes! One pot? Yes! Spicy enough, but won’t burn your mouth? Yes! Perfect for chilly nights? Absolutely!

I love a good Tex-Mex recipe, and if I had to eat one type of food for the rest of my days…this would be it. I love a recipe that lets you layer on all the toppings. I added cilantro, cheese, limes, tortillas—the works. That’s what comfort food is to me.

Recipe Card

Instant Pot Chili Verde

4.50 from 144 votes

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 4

Author: Becky Hardin

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This Instant Pot Chili Verde is made in minutes, full of flavor, and sure to warm your soul this winter. All the spice in all the right places! We love to fry tortillas and lay them at the bottom of the bowl for extra crunch and texture. 

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Equipment

• Instant Pot (click for my favorite)

Ingredients 

1x2x3x

• ▢ 4 lbs. pork shoulder boneless, cut into 2" chunks
• ▢ 4 tomatillos quartered, husks removed
• ▢ 2 poblano peppers seeds & stems removed, roughly chopped
• ▢ 2 Anaheim peppers seeds & stems removed, roughly chopped
• ▢ 2 jalapeño peppers seed & stems removed, roughly chopped
• ▢ 1 can green chiles (4.5 oz. can)
• ▢ 1 white onion peeled & roughly chopped
• ▢ 6 cloves garlic peeled
• ▢ 1-2 tsp kosher salt
• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp dried Mexican oregano optional
• ▢ ¾ cup fresh cilantro chopped
• ▢ 8 corn tortillas
• ▢ 1 tbsp canola oil

Extras:

• ▢ sour cream, fresh cilantro, cotija cheese, lime wedges

Instructions 

• Set the Instant Pot to sauté. After 1 minute, add the pork cubes, tomatillos, poblano peppers, Anaheim peppers, jalapeño, green chilies, onion, garlic, cumin, 1 tsp kosher salt, and oregano.
  4 lbs. pork shoulder, 4 tomatillos, 2 poblano peppers, 2 Anaheim peppers, 2 jalapeño peppers, 1 can green chiles, 1 white onion, 6 cloves garlic, 1-2 tsp kosher salt, 1 tbsp ground cumin, 1 tbsp dried Mexican oregano
• Set to manual and cook 25 minutes. Allow pressure to release naturally.
• While the chili verde cooks, prepare the tortillas by heating 1 tbsp of oil over medium-high heat in a medium skillet. Place a tortilla in the skillet and cook until the bottom side begins to bubble and turns golden. Flip it over and heat the other side. Press the tortilla into an individual serving bowl and set aside. Repeat with one tortilla per serving. (It's a good idea to make a few extras.)
  8 corn tortillas, 1 tbsp canola oil
• After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.
• Add cilantro to the remaining ingredients in the Instant Pot. Blend with an immersion blender or in a countertop blender. Season to taste with salt.
  ¾ cup fresh cilantro
• Return pork to sauce and stir to combine.
• Ladle the chili verde into the bowls with the tortillas and garnish with chopped cilantro, a dollop of sour cream, cotija cheese, and a wedge of lime. Enjoy!
  sour cream, fresh cilantro, cotija cheese, lime wedges

Calories: 622kcalCarbohydrates: 38gProtein: 58gFat: 25gSaturated Fat: 7gCholesterol: 185mgSodium: 1166mgPotassium: 1278mgFiber: 9gSugar: 6gVitamin A: 555IUVitamin C: 75mgCalcium: 135mgIron: 5.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chili Verde Step by Step

Load the Instant Pot: Set the Instant Pot to sauté and then add 4 lbs. pork shoulder, 4 tomatillos, 2 Poblano peppers, 2 Anaheim peppers, 2 jalapeno peppers, 1 can green chiles, 1 white onion, 6 cloves garlic, 1-2 tsp kosher salt, 1 tbsp ground cumin, and 1 tbsp dried Mexican oregano.

Cook the chili: Set the Instant Pot to manual, and cook for 25 minutes. Allow pressure to release naturally.

Prepare the tortillas: Heat 1 tbsp of oil over medium-high heat in a skillet, place a tortilla in the skillet, and cook until the bottom side begins to bubble and turns golden. Turn it over and heat on the other side. Press the tortilla into an individual serving bowl and set aside. Repeat with one tortilla per serving, though I find it helpful to have a few extras.

Remove the pork: After the steam has been released from the Instant Pot, using tongs, transfer the pork pieces to a plate.

Add cilantro: Add ¾ cup fresh cilantro to the ingredients in the Instant Pot, blend with an immersion blender or in a countertop blender, and season to taste with salt.

Return pork: Return the pork to the sauce and stir to combine.

Serve: Ladle the chili verde into the bowls with the tortillas and garnish with chopped cilantro, a dollop of sour cream, cotija cheese, and a wedge of lime. Enjoy!

How to Store

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or over the stove.

Freeze chili in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

For me, no bowl of chili is complete without tortilla chips, a dollop of guacamole , and a side of salsa.

more instant pot recipes to try

Instant Pot Beef Stew Recipe (5 Spice Beef Stew)

Instant Pot Zuppa Toscana Recipe

Instant Pot Brisket – Thai Style Beef Brisket Recipe (Pressure Cooker Brisket)

Instant Pot Chicken Tortilla Soup