Instant Pot Chili Verde

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 at the bottom of the bowl for extra crunch and texture. 

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 at the bottom of the bowl for extra crunch and texture.

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. I love the spice…ease…cheese…all of it. I love a recipe that you can layer on all the toppings. Cilantro, cheese, limes, tortillas…the works. That’s what makes comfort food to me.

This INSTANT POT CHILI VERDE checks all the boxes for me. Under 30 minutes? CHECK. One Pot? CHECK. Spicy enough but not 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 delicious. And that’s all that matters!

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 at the bottom of the bowl for extra crunch and texture.

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 at the bottom of the bowl for extra crunch and texture.

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 below in the “shop this post” section.

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 at the bottom of the bowl for extra crunch and texture.

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 at the bottom of the bowl for extra crunch and texture.

If you’re new to the Instant Pot, this Instant Pot Chili Verde 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 at the bottom of each bowl. It’s the little things! You’re gonna love it, I just know it.

Enjoy!

Serves 8

Instant Pot Chili Verde

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 at the bottom of the bowl for extra crunch and texture.

10 minPrep Time

25 minCook Time

35 minTotal Time

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3.5 based on 2 review(s)

Ingredients

  • 4 pound boneless pork shoulder, cut into 2-inch chunks
  • 4 tomatillos, quartered, husks removed
  • 2 Poblano peppers, seeds and stems removed, roughly chopped
  • 2 Anaheim or Cubanelle peppers, seeds and stems removed, roughly chopped
  • 2 jalapeno chilies, seed and stems removed, roughly chopped
  • 1 can (4.5 oz. can) green chilies, mild or hot
  • 1 medium white onion, peeled and roughly chopped
  • 6 medium cloves garlic, peeled
  • 1-2 teaspoons kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano, optional
  • ½ cup + 2 tablespoons loosely chopped fresh cilantro
  • Fresh corn tortillas
  • 1 tablespoon canola oil
  • Extras:
  • Sour cream
  • Chopped fresh cilantro
  • Cotija cheese
  • Lime wedges

Instructions

  1. 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.
  2. Set to manual, and cook 25 minutes. Allow pressure to release naturally.
  3. 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.)
  4. After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.
  5. 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.
  6. Return pork to sauce and stir to combine.
  7. 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.
  8. Enjoy!
7.6.7
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https://www.thecookierookie.com/instant-pot-chili-verde/

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Comments

putra in lembang
every recipe you serve always makes me very happy and wants to try to learn make it thanks for the recipe you are presenting this.
    Becky Hardin
    Awesome, that's the goal! You are so sweet, hope you love the recipe.
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