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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Easy Chili Verde Recipe
This INSTANT POT CHILI VERDE checks all the boxes for me:
- Under 30 minutes? CHECK.
- One Pot? CHECK.
- Spicy enough but won’t melt your mouth off? CHECK.
- Perfect for chilly nights? CHECK.
It may not be the prettiest soup known to man (that color is super hard to photograph!) but it sure it extra delicious. And that’s all that really matters around here!
You guys know I love a good Tex Mex recipe. If I had to eat one type of food for the rest of my days…that would be it. And that’s why I can’t get enough of this Instant Pot Chili Verde recipe. I love the spices, the ease of cooking, the cheese…all of it!
I love a recipe that let’s you layer on all the toppings. I added cilantro, cheese, limes, tortillas…the works. That’s what makes comfort food to me.
This Instant Pot Chili Verde recipe is a quick & easy Tex Mex favorite
What is Chili Verde?
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, like green chilis and jalapenos.
This Instant Pot Chili Verde recipe keeps to the traditional dish, but I love how much easier it is to make in an Instant Pot!
Instant Pot Recipes
The more I use the pressure cooker, the more I’m completely enamored. It’s INCREDIBLE you guys. So far I’ve used it to make Apple Pie Oatmeal, Thanksgiving Turkey (we actually made our holiday turkey in an Instant Pot and it got RAVE reviews!), Holiday Honey Baked Ham, and 5 Spice Beef Stew.
Every recipe has been a hit and has taken way less time than I could have imagined. Once you get the hang of it (which doesn’t take long at all) you’ll be hooked. I’ve linked my favorite Instant Pot below in the “shop this post” section.
Is Chili Verde spicy?
Tex-Mex is one of my favorite cuisines, and it usually includes quite a bit of spice! This recipe contains a flavorful mix of chilis, jalapenos, and Poblano peppers, so you should expect some heat.
But what I love about this Instant Pot Chili Verde recipe is that it’s just spicy enough without being too hot.
If you’re new to the Instant Pot, this Instant Pot Chili Verde recipe is a great entry recipe to try. It’s super simple and is sure to please.
We made ours a little cozier by frying up some tortillas and placing them at the bottom of each bowl. It’s the little things that make all the difference! You’re gonna love this chili verde recipe, I just know it!
Love this Instant Pot Chili Verde? Try these other Instant Pot Recipes:
- 10 Instant Pot Chicken Recipes
- Instant Pot Chicken Bruschetta
- Instant Pot Chili Mac Recipe
- Instant Pot Pot Roast Recipe
- Instant Pot Chicken Tortilla Soup
- Instant Pot Brisket
See the recipe card below for details on how to make this Instant Pot Chili Verde recipe. Enjoy!
Instant Pot Chili Verde
Ingredients
- 4 pound pork shoulder Boneless, cut into 2-inch chunks
- 4 tomatillos quartered, husks removed
- 2 Poblano peppers seeds and stems removed, roughly chopped
- 2 Anaheim peppers seeds and stems removed, roughly chopped
- 2 jalapeno peppers seed and stems removed, roughly chopped
- 1 can green chiles (4.5 ounce can)
- 1 white onion peeled and roughly chopped
- 6 cloves garlic peeled
- 1-2 teaspoons kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano optional
- 3/4 cup fresh cilantro chopped
- 8 corn tortillas
- 1 tablespoon canola oil
Extras:
- Sour cream
- Chopped 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, jalapeno chilies, green chilies, onion, garlic, cumin, 1 teaspoon kosher salt and oregano.
- Set to manual, and cook 25 minutes. Allow pressure to release naturally.
- While the Chile Verde cooks, prepare the tortillas by heating 1 tablespoon oil over medium-high heat in a medium skillet. Place a tortilla in the hot skillet and cook until bottom side begins to bubble and turns golden. Flip the tortilla over and heat the other side. Press the tortilla in an individual serving bowl and set aside. Repeat with one tortilla per serving. (It's a good idea to make a few extra.)
- 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.
- Return pork to sauce and stir to combine.
- Ladle the chile verde into the bowls with the tortillas and garnish with chopped cilantro, dollop of sour cream, Cojita cheese and a wedge of lime.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
The flavor on tis verde was GREAT! I appreciate the recipe; however, the timing and directions are way off. This took almost 2hrs, not 35mins. The prep time to cut up all the peppers and meat is way more than 10mins and the COOK time in the insta pot is 25mins but there is time to get to pressure and then time to naturally release, so there’s a LOT more time involved. Also, there is no instruction to the saute step – it says turn it on saute, load it up and then put it on manual. What are you supposed to do in this step? Being a novice cook who had planned on the 35mins and then was eating almost 2hrs later, it made for a less than enjoyable evening. But, again, it tasted GREAT! I will make it again w/more time planned. Thanks!
I am sorry it wasn’t quite up to your expectations but happy to hear it worked out in the end!
We will add this to our “go to” recipes for us or for company. I loved the flavor, the consistency and the tenderness of the pork. Thank you so much!!!
Thanks for sharing your success, Julie!
Made this like 4 times now and it is awesome!
Going to try and add some corn starch at the end to thicken it a bit.
I’m so happy you enjoy it so much!!
I made this tonight and it was great. I was worried about not putting liquid in but it turned out fine, the peppers and tomatillos cook down and make their own liquid. The only thing I did different was browned the meat in a pot on the stove for about 5-6 minutes, removed, and then browned all the vegetables, then added all to the instant pot and let it go.
That’s a great idea! I’m glad you loved it!
Recipe looks great! But WHY do I keep finding recipes like this that are labeled in Google as having a video, and it does not!? Frustrating…. am I just not finding it on the page?
It should come up on the side after a minute or so of being on the page!
Recipe seems amazing but the instructions are terribly unclear. You say to sauté but with no real time. Also you mention natural venting but then later talk about needing to wait for steam to release.
This was so good! Served in a bowl with cilantro lime rice and pinto beans with lots of yummy sauce.
That sounds so good! I’ll have to try it that way next time!
I made this last night exactly according to directions and it was TOP-NOTCH. Thank you for sharing.
Out of curiosity I ate a bowl of it prior to the blending step, and I suspect that this recipe would also make a great verde tortilla soup, simply by switching to shredded chicken, adding beans, and not blending.
Great suggestion, Michael! Do it whichever way taste amazing for you!
Did anyone ever find out if you add water or broth? It seems like it would need something.
I can’t leave a review because I haven’t made it yet but I have a question and didn’t see where else to ask it. How does this cook in the instant pot with zero liquid without burning?
I made this tonight in my instant pot – it was easy and WONDERFUL.
Thanks, Sue!