Instant Pot® Recipes

Instant Pot® Chili Verde in the Instant Pot

Chili Verde in the Instant Pot

Equipment

  • Instant Pot®

Ingredients

  • 4 pounds boneless pork shoulder, cut into 2 inch chunks
  • 6 tomatillos, quartered, husks discarded
  • 5 Hatch green chiles, roughly chopped, seeds and stems discarded
  • 2 serrano or jalapeño chiles, roughly chopped, stems discarded
  • 1 white onion, roughly chopped
  • 6 medium cloves garlic, peeled
  • 1 tablespoon whole cumin seed, toasted and ground in molcajete
  • Kosher salt
  • 1/2 cup loosely packed fresh cilantro leaves and fine stems, + more for garnish
  • 1 tablespoon Asian fish sauce
  • Fresh corn tortillas and lime wedges, for serving

Instructions

  1. In Instant Pot® liner brown the pork well, using the Saute function.
  2. Add tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat until gently sizzling. Pressure cook on HIGH for 30 minutes.
  3. Quick pressure release.
  4. Using tongs, transfer pork pieces to a bowl and set aside.
  5. Add cilantro and fish sauce to remaining contents of Instant Pot® liner. Blend with an immersion blender or in a countertop blender, then season to taste with salt.
  6. Return pork to sauce and stir gently to combine.
  7. Serve immediately with tortillas and lime wedges.

Attribution

Photo credit: (c) Can Stock Photo / fanfo



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