Instant Pot Chili Verde
Instant Pot Chili Verde with shredded pork Mexican spices in a peppery tomatillo sauce is a versatile, easy and family-friendly dinner all year long!
My family has always loved pork chile verde. It’s one of our favorite dishes from a local Mexican Restaurant in Salt Lake City that we love, Red Iguana. We actually have a copycat recipe for the Red Iguana chili verde in the Electric Pressure Cooking Cookbook.
However, this new recipe for Instant Pot Chili Verde uses shredded pork instead of diced pork. It’s juicier, more flavorful and soaks up all the tasty chili verde flavors. I think you’ll love it!
How to Make Instant Pot Chili Verde
This Instant Pot Chile Verde recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Not only does shredded pork taste better in this stew (in my opinion), but it’s also easier to make. It’s quick and easy to shred Instant Pot pork rather than taking the time to dice it into cubes. We like to use meat shredders to get the job done quickly with no mess.
To make this recipe even faster, cut the pork shoulder into four equal pieces before pressure cooking.
Pork is done cooking at 145°F internal temperature. However, you want the pork to go well beyond that to get to a fall-apart shreddable consistency.
Spicing Up or Down Chili Verde
You can easily customize the amount of heat in this recipe. If you like things crazy hot, you can sub in a serrano pepper for the anaheim.
To tone it down, use the milder anaheim pepper or even omit the peppers entirely. With my family of small kids, we use the anaheim for the flavor and it’s not too spicy for us.
Serving Chili Verde
This is a versatile dinner because you can serve it straight out of the pot like a stew over rice, or turn it into tacos, burritos or enchiladas!
Tip: If you like a saucier consistency that’s closer to a stew, add more cooking liquid at the end of the recipe.
Freezing Chile Verde
This recipe also freezes beautifully! If you’re freezing leftovers, divide them into individual portions. Then add a little more liquid to each portion to keep the meat moist.
More Fast & Flavorful Mexican Dinner Recipes
We love making Mexican-inspired dishes in the Instant Pot. Here are a more favorites:
- Instant Pot Creamy Chipotle Chicken has the perfect balance between spice and creaminess.
- Pork Tamales is another delicious shredded pork recipe wrapped in fluffy masa dough.
- Mexican Stuffed Shells from Barbara Bakes is an unexpected but fantastic pairing of pasta with Mexican flavors.
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Instant Pot Chili Verde
Instant Pot Chili Verde with pulled pork in a spicy Mexican chili verde sauce is a savory, just-spicy-enough weeknight dinner for the whole family.
- 1 can (28 ounces) whole tomatillos
- 4 pounds boneless pork shoulder, trimmed and cut into 4 equal pieces
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 1 anaheim pepper, seeded and diced (optional, can also sub jalapeno or serrano)
- 2 cloves garlic, minced or crushed
- 1 jar (16 ounces) salsa verde
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup chopped cilantro
- Flour tortillas for serving
Drain liquid from tomatillo can into the pressure cooking pot. Add pork and stir to combine. Lock lid in place. Select High Pressure and 60 minutes cook time. When the cook time ends, turn off pressure cooker and let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
Drain pork into a colander sitting in a large bowl to reserve cooking liquid. Skim the fat from the top of the cooking liquid, using a fat separator if you have one. Discard fat.
Shred the pork with 2 forks, discarding any excess fat.
Add tomatillos to a blender and pulse until smooth. Set aside.
Select Sauté and add oil to the pressure cooking pot. When the oil is hot, add the onion and pepper, if using, and cook, stirring occasionally, until onion is tender, about 2 minutes. Add the garlic and cook for 1 additional minute.
Add tomatillo puree to onion and garlic in the pressure cooking pot. Be sure to scrape the bottom of the pan well to scrape up any browned bits. Add shredded pork, salsa, cumin, salt, pepper, and 1/4 cup reserved cooking liquid. Mix together and add more cooking liquid until it reaches your desired consistency. Select Sauté and simmer for 5 minutes. (Adjust to low if needed.)
Stir in chopped cilantro and add additional salt and pepper to taste.
Serve with warmed flour tortillas.
*Boston butt or pork butt are also cuts of pork that come from the shoulder and both would work well in this recipe.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 715Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 204mgSodium: 317mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 54g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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This recipe is so easy to make. We really enjoyed it!
That’s great – thanks Lisa!
Thank you ladies. What a yummy recipe.
Hello, can I just put a frozen pork roast in IP and pour a can of verde sauce over it? If so, how long should I cook it for?
Hi Mary – yes, you can but you’ll also want to put 1/2 cup of water in the IP so it has some liquid to get it to pressure. Don’t stir in the verde sauce just pour it on top of the frozen roast. I cook a 3 lb pork shoulder for 75 minutes for my tamales https://www.pressurecookingtoday.com/pressure-cooker-pork-tamales/ You’ll need to increase the time if your roast is larger than 3 lbs. Also, add 5 minutes per pound because it’s frozen.
Didnt find the canned tomatillos. Any subs?
Hi Denise – if you can’t find fresh or canned tomatillos, substitute one or two green peppers and some lime juice. Saute the green peppers with the onion. Or add an additional anaheim pepper and some lime juice would work as well. Use 1/2 cup of chicken broth instead of the tomatillos liquid in the first step.
Thanks! Fresh it is
Can I do this in a slow cooker? If so, how?
Hi Kristina – yes, cook it on low for 6 hours or on high for 4 hours or until it’s tender.
I’ve never used canned tomatillos before though admittedly I’ve never looked for them before. If one used fresh tomatillos, how many would she use? And would there be any additional changes to the recipe if using fresh tomatillos?
This looks wonderful. Love, love, love chili verde. For those folks who worry that even an Anaheim pepper would be too hot, I’d suggest substituting a bell pepper, green or the color of your choice. Or if you happen to see them in the market, a Mexibell pepper. I grew some a number of years ago but have never seen them in a market. Mexibell peppers are like regular green bell peppers with just a bit of a kick — perfect for adding just the least little bit of heat.
As far as substituting thick boneless pork chops, you could but the pork might be kind of dry. Pork shoulder has a considerable amount of fat and is more moist than are pork chops. I’ll leave it to Barbara or Jenn to comment, but one might cook pork chops a little less time.
Barbara, can I substitute thick boneless pork chops? I have many packages in my freezer!