Name: Instant Pot® Chile Verde Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs pork shoulder, cut into 1-inch cubes; 1 onion, diced; 3 cloves garlic, minced; 2 jalapeno peppers, seeded and diced; 2 poblano peppers, seeded and diced; 1 can (4 oz) diced green chilies; 1 cup chicken broth; 1 cup salsa verde; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; Juice of 1 lime; Fresh cilantro, for garnish

How To Make Instant Pot® Chile Verde

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

1.5 lbs pork shoulder, cut into 1-inch cubes
1 onion, diced
3 cloves garlic, minced
2 jalapeno peppers, seeded and diced
2 poblano peppers, seeded and diced
1 can (4 oz) diced green chilies
1 cup chicken broth
1 cup salsa verde
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime
Fresh cilantro, for garnish

Instructions

Turn on the Instant Pot and select the sauté function. Add the pork cubes and cook until browned on all sides. Remove the pork from the pot and set aside.
Add the diced onion to the pot and sauté until softened, about 2 minutes. Add the minced garlic, jalapeno peppers, and poblano peppers. Sauté for another 2 minutes.
Return the browned pork to the pot. Add the diced green chilies, chicken broth, salsa verde, ground cumin, dried oregano, salt, and black pepper. Stir well to combine.
Close the lid of the Instant Pot and set the vent to sealing. Select the manual or pressure cook function and set the timer for 30 minutes.
Once the cooking time is complete, allow for a natural release for 10 minutes, then carefully release any remaining pressure.
Stir in the lime juice and garnish with fresh cilantro before serving. Serve with rice or tortillas.