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bowls of instant pot chili

Instant Pot Chili Verde

Course: Soup
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 622kcal
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. 
Print Recipe


  • 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


  • Sour cream
  • Chopped fresh cilantro
  • Cotija cheese
  • Lime wedges


  • 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!



Calories: 622kcal | Carbohydrates: 38g | Protein: 58g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 185mg | Sodium: 1166mg | Potassium: 1278mg | Fiber: 9g | Sugar: 6g | Vitamin A: 555IU | Vitamin C: 75mg | Calcium: 135mg | Iron: 5.9mg