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instant pot chili verde in a bowl

Instant Pot Chili Verde

Instant Pot Chili Verde is the easiest green chili recipe made using everyday pantry staples!  The melt in your mouth pork and savory sauce will blow your mind!
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Time for natural pressure release 15 minutes
Servings 8
Author Nichole


  • 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
  • ½ 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 ½ Tablespoons Cornstarch
  • 2 ½ 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.


NOTE:  You MUST use a pork loin roast for this recipe, a tenderloin will NOT work and will become overcooked!
NOTE:  Leftovers can be stored in the refrigerator for up to 4 days.  To freeze, once the chili is cooled completely, add it to a freezer safe zip-top bag and freeze for up to 3 months.  When ready to eat, thaw in the refrigerator overnight.  Then, pour the chili from the bag into a large pot on the stove and cook over medium heat until heated through.  Or, you can heat in the instant pot on the soup setting until warmed.