Instant Pot Chili Verde

By Becky Hardin

Updated Aug 27, 2026

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I can’t get over that this Instant Pot Chili Verde is made in under an hour, yet it’s super flavorful and always warms my soul. I start with chunks of boneless pork, fresh tomatillos, Mexican peppers, and warm spices, sautéing everything until browned and fragrant. Then I pressure cook it all for about 25 minutes. Once it’s done, I stir in fresh cilantro and give it a quick puree so it’s thick and hearty and loaded with flavor. I love serving the chili over freshly fried, crispy corn tortillas for the ultimate crunch. This is one delicious and cozy weeknight meal I can usually get on the table in just under an hour, though most of the time is hand-off.

Comforting and Cozy Instant Pot Chili Verde

Chili Verde literally translates to “green chili,” but in this case, it is a Mexican-American dish featuring a pork stew flavored with a mix of green peppers, chilis, and jalapeños. I often eat it at my favorite Tex-Mex restaurants.

When I don’t have time to make traditional chili verde over the stove, this Instant Pot Chili Verde is my go-to as it checks all the boxes. Easy to prepare? Yes! One pot? Perfect for chilly nights? Absolutely! Yes! Spicy enough, but won’t burn your mouth? Yes! And I’ve added just the right amount of seasoning so every forkful is full of flavor.

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 give the pork, tomatillos, peppers, and spices a quick sear and then let the pressure cooker work its magic. Then, about 45 minutes later, once it’s finished cooking, I’ll add fresh cilantro and give it a quick puree so it’s thick, hearty, and comforting, not to mention super flavorful as well.

I love a recipe where I can layer on all the toppings. I added cilantro, cheese, limes, tortillas—the works. That’s what comfort food is to me, but any of your favorite toppings will add another layer of flavor. I love serving this chili on a busy weeknight, as it comes together in just under an hour with mostly hands-off time and is just enough for my family of 4. For game days or family get-togethers, I’ll double the recipe.

Tips for Beginners

• Fry the tortillas and lay them at the bottom of the bowl. This is my little secret for adding crunch and texture. It also tastes great! I always have a few extra tortillas on hand for dipping and scooping.
• Blend to your desired thickness. I like a few chunks in my chili, so I blend with an immersion blender for just a few minutes to add a bit of bulk. Blend as much or as little as you like.
• No liquid needed. Several readers have voiced concern about cooking in the Instant Pot without any added liquid. Not to worry; the pork and the vegetables release enough fat and moisture for them to cook.
• Cut the pork chunks uniformly. This helps the pork cook at the same pace.
• If using a countertop blender. Be careful, as the mixture is hot. It may be better to work in batches when pureeing hot liquid so the heat doesn’t build up in the blender and cause it to force the lid off.

Recipe Card

Instant Pot Chili Verde

Difficulty: Easy

4.50 from 144 votes

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

This Instant Pot Chili Verde is made in minutes, full of flavor, and sure to warm your soul this winter. All the spice is in all the right places.

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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
• ▢ 4.5 oz. green chiles 1 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

Garnishes

• ▢ 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, and cook for 1 minute.
  4 lbs. pork shoulder, 4 tomatillos, 2 poblano peppers, 2 Anaheim peppers, 2 jalapeño peppers, 4.5 oz. 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 for 25 minutes. Allow pressure to release naturally. This should take about 20 minutes.
• 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. Be careful, as they can burn quickly. Press the tortilla into each serving bowl and set aside. Repeat with one tortilla per serving.
  8 corn tortillas, 1 tbsp canola oil
• After steam has released from the Instant Pot, transfer the pork pieces to a plate, using tongs. Everything should look completely cooked and softened. The pork should be 145°F.
• Add cilantro to the ingredients in the Instant Pot. Blend with an immersion blender or in a countertop blender. The chili will look much greener at this point. Season to taste with salt.
  ¾ cup fresh cilantro
• Return pork to the pot 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

Equipment

• Instant Pot

Becky’s Tips

• I like to fry tortillas and place them at the bottom of the bowl so I get added crunch.
• Blend the chili to your preferred thickness. 
• The pork and the vegetables release enough moisture for them to cook without adding any liquid. 
• The pork chunks should be roughly the same size so they cook at the same rate.
• Work in batches when using a countertop blender.  
• Store for up to 4 days. 

Serving: 2cupsCalories: 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 Store

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days.

Reheat

Reheat in the microwave or over the stove.

Freeze

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

To Complete My Bowl of Chili

This recipe is one of my go-tos when I need a warm and comforting meal at the end of a cold and dreary winter’s day. Thankfully, it makes just enough to feed my family of four.

For me, no bowl of chili is complete without piling on the toppings like a scattering of tortilla chips, a dollop of guacamole, and a side of homemade salsa. A few sprinkles of cotija cheese, a spoonful of sour cream, and a good squeeze of fresh lime juice, and I’ve got a bowl of heaven.

More Chili Recipes To Try

• In this Beef Chili, I use beef and pork along with all the classic chili ingredients for a hearty and flavorful family meal.
• Cincinnati Chili features all the usual chili ingredients, but it’s served over a bed of spaghetti.
• This Chili con Carne features ground beef, beans, and the usual chili ingredients with a mixture of bold seasonings.

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