This Instant Pot Pork Chili Verde recipe is a quick, healthy dinner that couldn’t be easier! Made with simple ingredients, it’s full of flavor and the leftovers make a great lunch!
Hi friends!
We’re quickly approaching the one year anniversary of me purchasing my Instant Pot and my love for it has not yet diminished! I have this one (affiliate link) and I snagged it at last year’s Cyber Monday sale on Amazon…which is coming up so be on the lookout if you’re thinking about getting one!
Anyways, if you follow my Instagram stories, you may have seen me make this on a whim a couple weeks ago…and then immediately make it again because according to hubby it was “pretty good for just winging it”.
I’ve made pork chili verde in the past, but I usually go all out and make homemade salsa verde with roasted tomatillos, etc. This soup came about on a night where my main thought was “ain’t nobody got time for that”. I pretty much just threw all the ingredients in the instant pot and hoped for the best! And it worked. My hope was that the tomatillos would break down on their own to be more salsa-like and I also added sweet potatoes that I knew from experience would kinda fall apart to help thicken it up and make it a bit more stew-like.
So here’s how you make it:
PrintInstant Pot Pork Chili Verde
This Instant Pot Pork Chili Verde recipe is a quick, healthy dinner that couldn’t be easier! Made with simple ingredients, it’s full of flavor and the leftovers make a great lunch!
- Yield: serves 4-6 1x
Ingredients
- 1 Tbsp oil
- 1 pound tomatillos chopped (approximately 3 cups)
- 3 cloves garlic, minced
- 3/4 cup diced onion
- 2.5 cups diced sweet potatoes
- 2 serrano peppers, minced (optional)
- 2 pounds pork stew meat (pre cubed)
- 1/2 cup broth
- 2–3 Tbsp chopped cilantro
Instructions
Turn Instant Pot to saute. Add all ingredients except the broth and cilantro and saute for 5 minutes, then turn off.
Add broth and cilantro. Set Instant Pot for 20 minutes using manual mode.
Use the quick release method, stir well to help the sweet potatoes and tomatillos break down even further.
Serve warm! Optional toppings include avocado, salsa, cheese, etc.
Notes
I buy pork stew meat that is precut into cubes. You could cut a pork shoulder into cubes yourself or put it in there in large chunks but it will take longer to cook!
And that’s it! So easy.
[clickToTweet tweet=”This quick and easy Pork Chili Verde is made in the Instant Pot for a simple, flavorful dinner.” quote=”This quick and easy Pork Chili Verde is made in the Instant Pot for a simple, flavorful dinner.”]
Note- I think you could make this in the crockpot but I’m not sure that the tomatillos would break down quite as much. And you’d probably need to add some extra broth.
Enjoy!
-Lindsay–
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Do you cut up the pork stew meat, or just put it in there whole?
good question. just updated the recipe. i buy the pork stew meat that is already pre cut into cubes at the grocery store. You could cut pork shoulder into cubes yourself or put it in in larger chunks but it will take longer to cook!
This looks really great!! Do you have any luck getting kids to try it also?
i made mine pretty spicy so i didn’t give it to them. but the baby would have eaten it if i left the peppers out!
Could I make this with chicken? And any idea how to make it in the electric pressure cooker as well? Thanks!
i think you could def make with chicken. if you cut it into chunks you’d probably just shorten the cooking time. i don’t really know anything about electric pressure cookies? you’re basically using the pressure cooker setting on the instant pot so maybe it would be similar?
This looks so good! I’m so glad to find another RD that isn’t afraid to cook with pork! Lol! I must try this soon!!
Hi Lindsey…….this looks delicious! I have a pork tenderloin in my freezer right now….would that work for this recipe, also cut into cubes?
Thank you!
You could definitely try it, but you might want to cut back the cooking time a little bit. A lot of people think pork tenderloin is too lean to do in the instant pot and that it gets too dry. I think it’s just personal preference.
Another quick question about converting to chicken. If I used a couple whole skinless, boneless breasts, would I keep the cook time the same and simply shred the meat prior to serving?
unless the breasts are super thick, you could probably reduce the cooking time to more like 12 minutes or so if using chicken.
What kind of broth do you use? Chicken broth?
yep! i use chicken broth. vegetable broth would also be fine!