Skip to content Skip to sidebar Skip to footer
Home / chili / instant / recipe / verde

Chili Verde Instant Pot Recipe

Post a Comment

Instant Pot Chili Verde Recipe The Cookie Rookie
Instant Pot Chili Verde Recipe The Cookie Rookie from www.thecookierookie.com

Description

Chili Verde is a delicious Mexican dish made with pork, tomatillos, and green chilies. This Instant Pot version is a quick and easy way to make this classic dish. It’s packed with flavor, and it takes only a few minutes of hands-on time to make. Serve it with your favorite Mexican sides, like beans and rice, or enjoy it with some warm tortillas.

Prep Time

This recipe takes only 10 minutes to prep. You’ll need to chop the pork and onions, mince the garlic, and measure out the other ingredients.

Cook Time

Cooking this Chili Verde in the Instant Pot takes only 25 minutes. After the cooking time is up, let the pressure release naturally for 10 minutes before opening the lid.

Ingredients

  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 pound tomatillos, husked and quartered
  • 2 jalapenos, seeded and chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup cilantro, chopped
  • 1/2 cup sour cream
  • 1/2 cup lime juice

Instructions

1. Start by seasoning the pork cubes with salt and pepper. Heat the oil in the Instant Pot using the sauté setting. Once the oil is hot, add the pork cubes and cook for about 5 minutes, or until the pork is lightly browned. Remove the pork from the pot and set aside.

2. Add the onions to the pot and cook for 2 minutes, or until they start to soften. Add the garlic and cook for 1 minute more. Pour in the chicken broth and stir to combine.

3. Add the tomatillos, jalapenos, cumin, oregano, coriander, smoked paprika, and red pepper flakes. Stir to combine. Add the pork back to the pot and stir again.

4. Secure the lid and make sure the vent knob is in the “sealing” position. Set the Instant Pot to “manual” high pressure for 25 minutes. After the cooking time is up, let the pressure release naturally for 10 minutes before opening the lid.

5. Once the pressure is released, open the lid. Stir in the cilantro, sour cream, and lime juice. Taste and adjust the seasoning, if needed.

6. Serve with your favorite Mexican sides, like beans and rice, or warm tortillas.

Equipment

  • Instant Pot
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Notes

The pork cubes can be replaced with chicken, beef, or turkey. You can also add additional vegetables, like bell peppers, zucchini, or mushrooms. If you prefer a spicier chili verde, add an extra jalapeno or two.

Nutrition: Per Serving

  • Calories: 305
  • Fat: 14g
  • Carbohydrates: 8g
  • Protein: 28g
  • Sodium: 564mg
  • Fiber: 3g
  • Sugar: 4g

Recipe Tips

This Chili Verde is delicious served with some freshly-made tortillas. If you don’t have time to make them from scratch, you can use store-bought corn tortillas. To make them extra special, fry them in a little bit of oil until they’re lightly golden and crispy.

You can also top your Chili Verde with some crumbled queso fresco. This Mexican cheese adds a creamy texture and a bit of salty flavor.

Leftover Chili Verde can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through. You can also freeze the leftovers for up to 3 months.


Post a Comment for "Chili Verde Instant Pot Recipe"