Years ago I shared my go-to recipe for Slow Cooker Pork Chile Verde – I had been making it for years and serving it as tacos for my family.
Now that I am loving my Instant Pot, I decided to convert my favorite pork chile verde recipe to work in my pressure cooker!
This recipe is still simple enough that you can just dump all the ingredients into the Instant Pot, set it to cook, and be on your way. Simple recipes like this are the best because even after a busy day, you can manage to still pull off a delicious dinner.
I served this with our favorite Homemade Pico de Gallo (I promise it’s easy to make!), but if you are short on time, you can pick up some pre-made pico from at the store.
Ingredients needed for Instant Pot Pork Chile Verde:
- pork roast (I used a boneless pork shoulder; any kind will work)
- onion
- garlic
- green pepper
- tomatillos (these are like a little green tomato wrapped in a husk)
- jalapeno
- green salsa (salsa verde)
- green chiles
- canned diced tomatoes
- cumin
How to make Pork Chile Verde in the Instant Pot:
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve and enjoy!
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What can I use this pork for?
This is such a versatile recipe that you could use in many different Mexican dishes. Here are a few of our favorites:
- enchiladas
- tacos (soft or hard shell!)
- burritos
- nachos
- chimichangas
- quesadillas
- on top of a salad
We’ve got a simple time saving recipe for your instant pot – easy instant pot hard boiled eggs (with the 5-5-5 method). You’ll never go back to boiling water!
Related Recipe: Looking for more Instant Pot Pork Recipes?! Try our Instant Pot Kalua Pork!
What instant pot do you use?
The thing we love about the Instant Pot, is that it has so many functions in one. You can sear, pressure cook, and steam using the same machine.
THIS is our favorite Instant Pot (and the one we used for this recipe).
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How to turn this into a freezer meal:
Place roast, onion, garlic, green pepper, tomatillos, jalapeno, salsa, green chilies, tomatoes, and cumin into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30 minutes per pound of your roast).
Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!
Check out our other favorite Instant Pot recipes:
- Instant Pot Mashed Potatoes
- Instant Pot 7 Can Tortilla Soup
- Instant Pot Chicken Chile Verde
- Instant Pot Potato Soup
- Instant Pot Mac and Cheese
- Instant Pot Maple and Brown Sugar Pork Tenderloin
Instant Pot Pork Chile Verde (Pressure Cooker) Recipe
Ingredients
- 3 pound pork roast cut into 3-4 large chunks (I used a boneless pork shoulder)
- 1 onion minced
- 3 cloves garlic minced
- 1 green bell pepper (finely chopped)
- 2-3 tomatillos (husked and chopped)
- 1 jalapeno pepper (seeded and chopped)
- 16 ounces green salsa
- 4 ounces diced green chilies
- 14 ounces canned diced tomatoes
- 1 teaspoon cumin
Instructions
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Notes
- Tomatillos are like a green tomato wrapped in a husk. When I first purchased one a couple of years ago, I had to ask someone at the grocery store to point them out to me, but I have learned that most grocery stores carry them and they are fairly inexpensive. They are a key ingredient in this pork! Our favorite toppings are: lettuce, tomatoes, salsa, guacamole, sour cream, cheese, green peppers, and jalapenos.
- How to turn this into a freezer meal: Place roast, onion, garlic, green pepper, tomatillos, jalapeno, salsa, green chilies, tomatoes, and cumin into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup chicken broth or water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (or about 30 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Nutrition
Equipment
- Instant Pot
- Forks (to shred)
Recipe Details
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