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I've been perfecting my instant pot chili verde for years, and this recipe's a game-changer. Tender pork shoulder swimming in tangy, spicy green chile sauce – it's comfort food at its finest. Best part? You'll have dinner ready in under an hour. No need to slave over a stove all day. This one-pot meal packs a flavor punch that'll knock your socks off. Trust me, once you try this, you'll be hooked. Let's dive into making some seriously delicious chili verde!
Ingredients for Delicious Instant Pot Chili Verde
- Pork shoulder: Tender and flavorful meat that adds richness and texture to the chili verde, perfect for slow cooking in the instant pot.
- Vegetable oil: Used for browning the pork and sautéing the onions and garlic, adding depth of flavor to the dish.
- Onion: Provides a sweet and savory base flavor to the chili verde, enhancing the overall taste of the dish.
- Garlic: Adds a pungent and aromatic flavor to the chili verde, complementing the other ingredients in the dish.
- Green chilies: The star ingredient that gives the chili verde its signature color and spicy kick, essential for authentic flavor.
- Chicken broth: Adds depth and richness to the chili verde, creating a flavorful base for the other ingredients to meld together.
- Cumin: A warm and earthy spice that enhances the overall flavor profile of the chili verde, adding depth and complexity.
- Oregano: Brings a hint of herbal freshness to the chili verde, balancing the richness of the pork and green chilies.
Read more: Instant Pot Cincinnati Chili Recipe Guide
Essential Tools for Making Chili Verde in Your Instant Pot
- Instant Pot: Essential for pressure cooking the pork shoulder and creating a flavorful chili verde in a fraction of the time.
- Vegetable oil: Used for browning the pork shoulder and adding flavor to the chili verde.
- Chopping board: Necessary for chopping the onion and preparing ingredients for the chili verde.
- Can opener: Needed to open the cans of green chilies and chicken broth for the recipe.
Instant Pot Chili Verde Recipe: A Simple Guide
This Instant Pot Chili Verde recipe is a simple and delicious way to enjoy a flavorful Mexican dish. Perfect for a quick weeknight dinner, it combines tender pork shoulder with green chilies and spices.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 pounds pork shoulder cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 cans diced green chilies 4 oz each
- 1 can chicken broth 14.5 oz
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Read more: Instant Pot Steak Chili Recipe Guide
Instructions:
- Set the Instant Pot to sauté mode and heat the vegetable oil.
- Brown the pork shoulder cubes in batches, then remove and set aside.
- Add the onion and garlic to the Instant Pot and sauté until softened.
- Return the pork to the pot and add the green chilies, chicken broth, cumin, oregano, salt, and pepper.
- Close the lid, set the Instant Pot to high pressure for 20 minutes.
- Once done, allow for a natural pressure release for 10 minutes, then do a quick release.
- Serve the chili verde hot with your favorite toppings.
Notes:
Feel free to add toppings like sour cream, cilantro, or avocado for extra flavor.
Nutrition value:
Calories: 380kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 8gCholesterol: 95mgSodium: 670mgPotassium: 620mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Gumbo Recipe: A Simple Guide
Meal Prep and Storage Tips for Chili Verde
Make Ahead Instructions
- Cook the chili verde as directed and let it cool to room temperature.
- Transfer the chili verde to an airtight container and refrigerate for up to 3 days.
- When ready to serve, reheat on the stove or in the microwave.
Freezing Instructions
- Allow the chili verde to cool completely.
- Place in a freezer-safe container, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Pork shoulder is ideal for this chili verde recipe because the marbling of fat throughout the meat adds richness and flavor to the dish.
Common Questions About This Instant Pot Recipe
FAQ:
Can I use a different type of meat for this chili verde recipe?
Yes, you can substitute the pork with chicken or beef if you prefer.
How spicy is this chili verde?
The level of spiciness can be adjusted by using mild or hot green chilies according to your preference.
Can I make this recipe in a slow cooker instead of an instant pot?
Yes, you can cook this chili verde in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
Is it necessary to brown the pork before cooking it in the instant pot?
Browning the pork before cooking adds flavor, but you can skip this step if you're short on time.
How should I store leftovers of this chili verde?
Leftover chili verde can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
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