Name: Instant Pot® Chile Verde
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil, or more as needed, divided - 2 tablespoons; Tomatillos - husked, stemmed, and halved - 10; Jalapeno peppers, halved and seeded - 3; Garlic, crushed - 5 cloves; Chicken broth, divided - 2 ½ cups; Boneless pork shoulder, cut into 1 1/2-inch cubes - 3 pounds; Yellow onion, chopped - 1 medium; Green bell pepper, seeded and chopped - 1; Dried oregano - 1 teaspoon; Ground cumin - 1 teaspoon; Coarse salt - 1 teaspoon; Cracked black pepper - ½ teaspoon; Chopped fresh cilantro - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Chile Verde

1. Olive oil, or more as needed, divided - 2 tablespoons

2. Tomatillos - husked, stemmed, and halved - 10

3. Jalapeno peppers, halved and seeded - 3

4. Garlic, crushed - 5 cloves

5. Chicken broth, divided - 2 ½ cups

6. Boneless pork shoulder, cut into 1 1/2-inch cubes - 3 pounds

7. Yellow onion, chopped - 1 medium

8. Green bell pepper, seeded and chopped - 1

9. Dried oregano - 1 teaspoon

10. Ground cumin - 1 teaspoon

11. Coarse salt - 1 teaspoon

12. Cracked black pepper - ½ teaspoon

13. Chopped fresh cilantro - ¼ cup

How to cook deliciously - Instant Pot® Chile Verde

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)

2. Stage

Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.

3. Stage

Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.

4. Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

5. Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.