Instant Pot Chili Verde is the easiest green chili recipe made using everyday pantry staples! Melt in your mouth pork and savory sauce will blow your mind!
We’ve been lucky enough to have some gloomy and rainy days around here lately and it’s got me craving some of my favorite cozy dishes! Yes, I say lucky enough because it’s time for fall recipe planning! Chili Verde is LIFE for me, I became obsessed with it on everything when we lived in Colorado. I talked about that a bit when I first made my Crockpot Pork Green Chili. I had wanted to make it myself, but I needed a hassle free version so I found a way to use pantry staples and make a pretty kick-butt green chili! Since that one had so many rave responses, I wanted to try a version in the Instant Pot and let me tell you, it tastes like it had slow cooked all day…amazing!
How To Make Instant Pot Chili Verde:
- Let’s chat about the meat. You are going to need a 2.5 – 3 pound pork roast for this recipe. Not a tenderloin! This should be a pork loin roast. This is typically a fattier cut of meat, so trim off as much fat as you can (it’s totally fine if there is a little fat, it really breaks down during cooking) and cut your roast into large cubes.
- You’ll use vegetable oil in this recipe and sear your seasoned cubes of pork for just a couple of minutes per side. It’s best to do this in two batches, cooking 4-5 cubes at a time. Use tongs and set them aside on a plate.
- Now, you should still have a decent amount of oil left in the pot at this point, but if not, add an extra drizzle. Add your onions and cook for about 2 minutes and stir with a wooden spoon. Then add the garlic and stir constantly for just about 30 seconds, you don’t want it to burn.
- Turn your instant pot OFF, and add all of the chicken broth then use a wooden spoon to scrape up all of the browned bits on the bottom of your pot. The last 4 steps are the most “labor intensive” part of this recipe, and it won’t take you more than 10-15 minutes.
- Now, dump everything in! Put your meat back in the pot along with your green enchilada sauce, salsa verde, diced tomatoes, green chilis, and a few dashes of hot sauce. The hot sauce is optional, but I’d recommend at least a couple of drops, more if you like it really spicy! Give it a stir, put the lid on the pot and seal the valve. Set to manual (high) for 45 minutes. After 45 minutes, allow the pot to depressurize naturally for 15 minutes, then you can quick release.
- The meat will be amazingly fall apart for tender! Use a slotted spoon to put it in a clean bowl and shred. Thicken up your chili verde using a cornstarch/water slurry, then add your meat back to the pot, stir, and serve!
How Do You Thicken Instant Pot Chili Verde?
This green chili is thickened at the end. You will turn your instant pot to the saute (high/more) setting and once it’s bubbling grab a small bowl and whisk together 2 1/2 Tablespoons of cornstarch with 2 1/2 Tablespoons of water. I know the extra “1/2 Tablespoon” may not seem like much, but please make sure you use it! It was the best amount to get this nice and thick! You’ll whisk your slurry into the chili, and let it simmer for just a minute or two until it thickens up.
Can I Freeze Chili Verde?
Yes, this freezes beautifully! Make the chili as directed in the recipe card. You need to allow it to cool completely before freezing. When it’s cooled, you can ladle it into freezer safe containers (I use zip top freezer bags) and place in the freezer for up to 3 months. If you don’t want to freeze, leftovers can be stored in the refrigerator, and eaten within 4 days.
What to Serve with Green Chili:
Some of our favorites…..
- This is great eaten as is in a bowl! Top it with things like avocado, sour cream, green or red onions, and shredded cheese. And of course, tortilla chips or tortillas for dipping!
- Cilantro and a squeeze of lime add some good flavor.
- This is awesome served over burritos! I like it over bean and cheese burritos, and love it over a good breakfast burrito.
- You can pour this over scrambled or over easy eggs!
- This is great served with rice of any kind, or even cauliflower rice!
Instant Pot Chili Verde
- 1 (3 PounPork Roast
- 1 teaspoon Cumin
- Salt & Pepper To Taste
- 2 Tablespoons Vegetable Oil
- 1 Medium Yellow or White Onion Diced
- 3 Cloves Garlic Minced
- 1/2 Cup Chicken Broth
- 1 (28 Ounce) Can Green Enchilada Sauce
- 1 Cup Salsa Verde
- 1 (10 Ounce) Can Diced Tomatoes & Green Chilis
- 1 (4 Ounce) Can Diced Green Chilis
- 1-2 teaspoons hot sauce
- 2 1/2 Tablespoons Cornstarch
- 2 1/2 Tablespoons Water
- Remove the roast from its package and place on a large cutting board. Cut the roast into large (about7-8) chunks.
- Season the roast with the cumin, and salt and pepper to taste.
- Heat the vegetable oil in the Instant Pot on the Saute (high/morsetting.
- Once the oil is hot, add 4-5 of the chunks of pork and sear them for about 2 minutes per side just until golden. Remove to a plate and repeat with the last batch of pork.
- Add the diced onion to the pot, cook stirring occasionally for 2 minutes until the onion starts to soften. Add the garlic, cook stirring constantly for 30 seconds.
- Turn the pot off. Pour in all of the chicken broth and use a wooden spoon to scrape any browned bits from the bottom.
- Add the meat back to the pot along with the enchilada sauce, salsa verde, diced tomatoes & green chilis, the can of green chilis, and the hot sauce.
- Place the lid on the pot and seal the valve. Cook on manual (high/morfor 45 minutes.
- Once the time is up, allow the pot to come to pressure naturally for 15 minutes. Then, do a quick release.
- Use a slotted spoon to remove the meat to a bowl and shred.
- Turn the instant pot on to saute.
- In a small bowl, stir together the cornstarch and water. Once the liquid in the instant pot is boiling, whisk in the cornstarch mixture until thick.
- Once thickened (1-2 minuteturn the pot off, and return the shredded meat back to the pot.
- Serve immediately with your favorite toppings, tortillas, chips, or over burritos.