INSTANT POT CHILI VERDE
This INSTANT POT CHILI VERDE is made in minutes, full of flavor, and sure to warm your soul this Winter. All the spice in all the right places! We love to fry tortillas and lay them at the bottom of the bowl for extra crunch and texture.
Provided by Becky Hardin - The Cookie Rookie
Categories Soup
Time 35m
Number Of Ingredients 18
Steps:
- Set the Instant Pot to sauté. After 1 minute, add the pork cubes, tomatillos, Poblano peppers, Anaheim peppers, jalapeno chilies, green chilies, onion, garlic, cumin, 1 teaspoon kosher salt and oregano.
- Set to manual, and cook 25 minutes. Allow pressure to release naturally.
- While the Chile Verde cooks, prepare the tortillas by heating 1 tablespoon oil over medium-high heat in a medium skillet. Place a tortilla in the hot skillet and cook until bottom side begins to bubble and turns golden. Flip the tortilla over and heat the other side. Press the tortilla in an individual serving bowl and set aside. Repeat with one tortilla per serving. (It's a good idea to make a few extra.)
- After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.
- Add cilantro to the remaining ingredients in the Instant Pot. Blend with an immersion blender or in a countertop blender. Season to taste with salt.
- Return pork to sauce and stir to combine.
- Ladle the chile verde into the bowls with the tortillas and garnish with chopped cilantro, dollop of sour cream, Cojita cheese and a wedge of lime.
- Enjoy!
Nutrition Facts : Calories 622 kcal, Carbohydrate 38 g, Protein 58 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 185 mg, Sodium 1166 mg, Fiber 9 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT CHILI
A touch of coffee adds depth to this simple but nuanced under-an-hour chili.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.
EASIEST CHILE VERDE {INSTANT POT}
Truly the easiest Chile Verde recipe, you will get fabulous flavor here and all you do is chop the ingredients and dump them into the pot. No need to roast the vegetables beforehand. And though this recipe is ready in less than an hour, I highly recommend you let the completed Chile Verde sit in the fridge at least overnight but seriously, if you can make it two days ahead of serving, this will rival any authentic Mexican restaurant's Verde.
Provided by Good Dinner Mom
Categories Instant Pot
Time 43m
Number Of Ingredients 17
Steps:
- Heat heavy bottomed pot to medium-high and add cumin seeds. Heat until seeds start to brown and become fragrant (watch to prevent burning), stirring occasionally. Remove from heat and allow to cool. Grind in an electric grinder or by hand with a mortar and pestle. Set aside until needed. See notes if you only have ground cumin.
- In an Instant Pot or other stove top pressure cooker, combine pork, tomatillos, Pablano peppers, Anaheim peppers, jalapeno or serranos, onion, garlic, oregano, cumin, and salt (also add the habanero pepper and additional serranos if you want added heat).
- Press Saute button (for Instant Pot), then adjust to High. Heat until gently sizzling. Now place lid on cooker, select Manual button/Normal Pressure, Sealing function, and adjust time to 28 minutes. Once pressure cooking time is up, release pressure with Quick Release method.
- Using tongs, or slotted spoon if pork pieces are small, transfer pork to a bowl and set aside. Add cilantro and fish sauce to remaining contents in the pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt, about 1 ½ teaspoons. Return pork to the sauce and stir gently to combine. Serve immediately OR better yet, cool and place in 6 quart container with lid and keep in refrigerator for up to 3 days, at least overnight. Reheat over medium heat on stovetop and enjoy.
Nutrition Facts : Calories 266 kcal, Carbohydrate 7 g, Protein 42 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 158 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT CHILI VERDE RECIPE
Make restaurant-style Chile Verde at home in your Instant Pot!
Provided by Hilda Sterner
Categories Main Dish
Time 1h20m
Number Of Ingredients 16
Steps:
- Peel and wash tomatillos, and place on a foil-lined cookie sheet. Add quartered onions, garlic, and peppers. Drizzle with one tablespoon olive oil. Broil on high for five minutes.
- Meanwhile, chop pork into 2"-3" chunks, wash, and pat dry. Mix salt, pepper, and flour. Sprinkle the mixture over the meat. Work in until the meat is coated with the mixture.
- Take the tray out of the oven, remove veggies that are charred. Flip the remaining vegetables and broil for an additional two to three minutes. Remove from the oven and allow to cool.
- Heat the remaining olive oil in a cast-iron skillet. Sear pork, working in batches, and place in the Instant Pot.
- Peel roasted garlic, and poblano peppers. Add to a blender, along with the other charred vegetables, and chicken stock. Depending on the size of your blender, you might have to do this in batches. Pulse the vegetables until roughly chopped.
- Pour the mixture over the meat in the Instant Pot. Stir in the cumin, coriander, oregano, and cilantro.
- Seal the Instant Pot and bring up to pressure (15 to 20 minutes). Cook on high pressure for 30 minutes. Vent manually, or allow the Instant Pot to vent naturally.
- Serve with sour cream, warmed tortillas, shredded cheese, tortilla chips, and lime wedges.
Nutrition Facts : Calories 463 kcal, Protein 61 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 108 mg, Sodium 2463 mg, Fiber 5 g, Sugar 11 g, Carbohydrate 25 g, ServingSize 1 serving
INSTANT POT TURKEY CHILI VERDE
Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!
Provided by Coco Morante
Categories Chili turkey Soup/Stew Super Bowl Instant Pot Winter Poultry Chile Pepper Hot Pepper Bean Dinner
Number Of Ingredients 16
Steps:
- Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
- Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
- Ladle into bowls and serve hot, topped with the cheese.
CHILE VERDE
A celebration of all things chile, this is my take on the dish that has become a staple in the American Southwest. I think it tastes best when moderately spicy. In late summer, when Hatch chiles are in season, I'll use them instead of poblanos. I admit to being a rice klutz. But with the Instant Pot, I finally have a foolproof and forgiving system for producing amazing rice every time. The keys to success are rinsing and draining the rice before cooking, using homemade broth, and allowing the rice to rest after cooking.
Provided by The Essential Mexican Instant Pot Cookbook by Deborah Schneider
Categories Main Course
Yield 4 servings
Number Of Ingredients 27
Steps:
- Line a cast-iron griddle or skillet with aluminum foil, set over high heat, and roast the tomatillos and serrano, turning often, for 5 to 7 minutes, until lightly charred and slightly softened. Transfer to a blender. Dice 1 Anaheim chile and 1 poblano chile and set aside. Add the remaining 2 Anaheims and 1 poblano to the blender and puree until smooth.
- Press Sauté-normal/medium on the Instant Pot and heat the lard. Add half of the pork in a single layer and cook, stirring occasionally, for about 5 minutes, until lightly browned. Season with 1 1/2 tsp of the salt and 3/4 tsp of the pepper, then, using a slotted spoon, transfer the pork to a plate. Add the remaining pork, the onion, garlic, and cumin and cook, stirring occasionally, for about 2 minutes, until lightly browned. Season with the remaining 1 1/4 tsp salt and the remaining 3/4 tsp pepper. Add the flour and cook, stirring frequently, for about 2 minutes, until the flour begins to brown. Add the reserved pork, the broth, tomatoes, and potatoes (if using) and scrape up any browned bits on the bottom of the pot. Press Cancel.
- Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 25 minutes. When the cooking program is complete, press Cancel. Let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the reserved diced Anaheim and poblano chiles. Taste and adjust the seasoning with salt and pepper if needed. Serve with the rice, passing the sour cream, cilantro, diced onion, and avocado on the side.
- Press Sauté-normal/medium on the Instant Pot and heat the oil. Add the onion and garlic and cook, stirring constantly, for about 1 minute, until lightly browned. Add the rice and cook, stirring, for about 2 minutes, until the grains begin to take on a light golden tinge. Press Cancel. Add the salt, water, and broth, then scrape up any rice that may be stuck to the bottom or sides of the pot. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing and gently swirl the inner pot to get the grains to settle into an even layer. Return the inner pot to the housing.
- Secure the lid and set the Pressure Release to Sealing. Press Rice.
- When the cooking program is complete, press Cancel. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a fork or chopsticks, gently fluff the rice. Wipe off the condensation from the lid, then replace it without securing it. Let the rice rest for 10 minutes. Serve hot.
INSTANT POT® CHILI
The basis for this recipe came from another site. I modified it a bit so, rather than put my changes as comments for his recipe (I hate when people do that), I am posting it as a separate recipe. I have some hints at the bottom for night-before preparations.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.
- Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.
- Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 362.6 calories, Carbohydrate 45.1 g, Cholesterol 39.5 mg, Fat 10.6 g, Fiber 16.8 g, Protein 25.1 g, SaturatedFat 3.2 g, Sodium 837.6 mg, Sugar 1.6 g
CHILI VERDE
Provided by Instant Pot Recipe Collection Cookbook
Categories Main Course
Yield 4 servings
Number Of Ingredients 11
Steps:
- Press Sauté; heat oil in Instant Pot®. Add pork; cook about 6 minutes or until browned. Remove to plate.
- Add onion to pot; cook and stir 3 minutes or until softened. Add tomatillos, garlic and cumin; cook and stir 3 minutes, scraping up browned bits from bottom of pot. Stir in beans, chiles, salt, pepper and pork; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir in cilantro.
INSTANT POT PORK CHILI VERDE
This Instant Pot Pork Chili Verde recipe is a quick, healthy dinner that couldn't be easier! Made with simple ingredients, it's full of flavor and the leftovers make a great lunch!
Provided by Lindsay
Number Of Ingredients 9
Steps:
- Turn Instant Pot to saute. Add all ingredients except the broth and cilantro and saute for 5 minutes, then turn off.
- Add broth and cilantro. Set Instant Pot for 20 minutes using manual mode.
- Use the quick release method, stir well to help the sweet potatoes and tomatillos break down even further.
- Serve warm! Optional toppings include avocado, salsa, cheese, etc.
INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg
PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI)
Pressure Cooker Chili Verde (Green Pork Chili) recipe - green pork chili from the great American Southwest, sped up using the pressure cooker.
Provided by Mike Vrobel
Categories Pressure Cooker
Time 1h20m
Number Of Ingredients 19
Steps:
- Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
- Mix the canned diced chiles and tomatillo salsa in a medium bowl.
- Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
- Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.
Nutrition Facts : ServingSize 1 cup of chili, Calories 280 calories, Sugar 4.2 g, Sodium 1025.4 mg, Fat 12.6 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 3.3 g, Protein 30.8 g, Cholesterol 101.5 mg
MEXICAN PORK STEW
Make this amazing recipe for Mexican Pork Stew (AKA Pork Chile Verde) with very little prep or effort from you - just let the Instant Pot do all the work!
Provided by URVASHI PITRE
Categories Main Courses
Time 45m
Number Of Ingredients 10
Steps:
- Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.
- Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Sprinkle the pork with the cumin and salt, mix it slightly.
- Close and cook on high for 30 minutes with natural release.
- Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.
- Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren't any big chunks of veggies left.
- Put back the pork and enjoy!
Nutrition Facts : ServingSize 4 g, Calories 170 kcal, Carbohydrate 4 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Fiber 1 g, Sugar 1 g
INSTANT POT PORK CHILI VERDE
This Instant Pot pork chili verde is packed full of tomatillos, cilantro, diced green chiles, fork-tender pork shoulder, and white beans. It's perfect for cold snowy days and tastes great when topped with Cotija cheese, cilantro, and crispy corn chips.
Provided by Brandy O'Neill
Categories Main Course
Time 1h20m
Number Of Ingredients 17
Steps:
- Season your chunked meat with a desired amount of kosher salt and black pepper.
- Add oil to your Instant Pot and press the saute button.
- When the oil is hot add the pork in batches and brown. Add your brown meat to a plate and add more oil between batches if necessary.
- After all your pork is browned add in the onion and saute for about 5 minutes just to help soften the onions. Turn the Instant Pot off.
- Let the pork and onions hang out while you make the puree for your soup. The Instant Pot will be off so the onions should be ok and not brown much.
- In the jar of a blender add tomatillos, green chilies with liquid, cilantro, garlic cloves, jalapeños, oregano, cumin and the chicken stock.
- Puree on high until the mixture is smooth.
- Add the pork back to the Instant Pot and pour the soup puree over the pork. Stir to combine.
- Secure the lid, make sure the nozzle is placed to "seal" and cook on the high manual setting for 50 minutes. The Instant Pot will take about 10 minutes to reach pressure.
- When the cooking time is over manually release the pressure and remove the lid when unlocked.
- Stir to combine and remove about 1/2 of the meat.
- Shred and add back ot the pot and stir.
- Stir in the white beans.
- If the soup is thinner than you like you can put the Instant Pot on saute and cook down until your desired consistency is met.
- To serve, top with a desired amount of fresh cilantro, corn chips and Cotija cheese.
Nutrition Facts : Calories 1126 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 275 milligrams cholesterol, Fat 71 grams fat, Fiber 9 grams fiber, Protein 83 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 435 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 39 grams unsaturated fat
PRESSURE COOKER CHILI VERDE
Simple and easy to make, this Pressure Cooker Chili Verde that is melt in your mouth tender! Watch the recipe video, you'll find it after the directions.
Provided by Sheena Strain
Categories main
Time 35m
Number Of Ingredients 10
Steps:
- Roast the Anaheim peppers over an open flame on your gas stove, use tongs to turn them so that they blacken all over. If you do not have a gas stove you can broil them in a similar way.
- Put the blackened peppers in a bowl with cling wrap over the bowl and the steam will help the skin to slide off after a few minutes.
- Once you have peeled the peppers, remove the seeds and stem and add them to your food processor or blender.
- Remove the outer husk from the tomatillos and wash and halve them.
- Add the halved tomatillos, onion slices, and garlic into a large bowl and toss with about a tablespoon of olive oil, then place on a baking sheet and broil for about 10 minutes or until they get a little toasted on top.
- Add the tomatillos, onions, and garlic, into your food processor with the chopped Anaheim peppers and blend to make the sauce.
- Cut the country style ribs into large cubes.
- Turn on the saute function in your Instant Pot or pressure cooker and add the oil, then brown the pork in batches.
- Add all the pork back to the pressure cooker and add the salt, pepper, and Ancho chili powder and stir. Pour over the chicken broth, then the chili verde sauce, stir and put the lid on.
- Lock the lid, turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 20 minutes at High Pressure, then let the pressure release naturally for about 10 minutes or more.
- The Chili Verde may have a lot of liquid when you first open the lid, I like to simmer it using the saute button to reduce and thicken up the sauce which gives a nice rich flavor to the finished dish.
Nutrition Facts : Calories 343 kcal, Carbohydrate 3 g, Protein 58 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 153 mg, Sodium 501 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT EASY PORK CHILI VERDE
Tender chunks of pork in a rich and warm easy instant pot Chili Verde perfect as a soup, over rice, as a sauce for your Mexican dishes. A delicious, quick, and easy dish!
Provided by Norine Rogers
Categories Main Dishes
Time 1h55m
Number Of Ingredients 8
Steps:
- Set your Instant Pot to Saute and add 2-3 Tablespoons Olive Oil.
- Add pork shoulder cubes and brown quickly. Note: Meat will not be fully cooked. Turn off Instant pot.
- Add enchilada sauce, salsa Verde, chopped green Chiles, salt, onion flakes and cumin. Mix until combined.
- Place and lock lid on Instant pot and set vent valve to "sealed".
- Select "Meat/Stew" and manual adjust time to 80 minutes. Allow to natural release for 20-30 minutes. Carefully Quick release remaining steam. Note: There will be a lot of steam built up from the liquids in this recipe. Be sure to natural release if valve is NOT down.
- Remove lid making sure the lid is facing away from you. Using a potato masher or large fork, slightly break up some of the meat.
- Serve immediately as soup, sauce, or filling for burritos, tacos, enchiladas, or store in air tight containers in refrigerator for one week.
Nutrition Facts : Calories 93 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 1/2 cups, Sodium 278 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASY 2-INGREDIENT INSTANT POT PORK CHILE VERDE
Two simple ingredients and a little water combine to make a flavorful chile verde that comes together in under 30 minutes using an Instant Pot.
Provided by Brenda Garrison | Simple Nourished Living
Categories Main Course
Time 34m
Number Of Ingredients 3
Steps:
- Cube the pork roast into 1-2 inch chunks.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Add the pork chunks to the Instant Pot and saute until golden brown.
- Select CANCEL. Add the jar of salsa verde and water to the pork and stir to combine.
- Secure the lid and set pressure valve to SEALING. Select MANUAL; and cook on HIGH pressure for 24 minutes.
- Select CANCEL. Keep the pressure valve in SEALING position and let pressure release naturally.
Nutrition Facts : ServingSize 0.75 cup, Calories 183 kcal, Carbohydrate 2.5 g, Protein 32 g, Fat 4.7 g, Fiber 0.2 g
INSTANT POT® CHILE VERDE
This Mexican pork stew comes out tender and flavorful in your Instant Pot®. Serve with rice and beans or in tortillas as tacos.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- 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.)
- Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
- 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.
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.
Nutrition Facts : Calories 357 calories, Carbohydrate 4.9 g, Cholesterol 91.8 mg, Fat 26.2 g, Fiber 1.1 g, Protein 24.4 g, SaturatedFat 8.5 g, Sodium 875.8 mg, Sugar 2 g
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
This delicious and authentic Mexican chili verde is made with chicken that's cooked in a spicy homemade green salsa until it is fall apart tender. Great for tacos, burritos, or on its own.
Provided by Kristen McCaffrey
Categories Dinner
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to broil or your oven's highest temperature setting, like 500 degrees.
- Place the tomatillos, poblano pepper, jalapeno pepper, serrano pepper, onion, and whole unpeeled garlic cloves on a baking sheet sprayed with cooking spray. Broil for 10 minutes, flipping everything halfway through. If the garlic looks like it is beginning to burn, remove it when you flip everything else.
- Carefully remove the baking sheet from the oven. Place the peppers in a bowl and cover with plastic wrap or a lid. After ten minutes, carefully pull the skin of the peppers off, removing as much as possible. You can also remove the seeds, depending on how spicy you like things. Peel the garlic.
- Add the tomatillos, peppers, onions, garlic, cilantro. and chicken broth to a blender along with any juices from the pan. Blend until it reaches your desired consistency. Some people like a chunkier sauce and some prefer a smoother sauce.
- Stovetop: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the sauce and bring to a simmer. For chicken, let simmer on low heat for 25-30 minutes until the chicken easily shreds with a fork. For pork, simmer for 2.5-3 hours until pork easily pulls apart.
- Slow Cooker: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. (You can skip this step but it adds more flavor if you sear the protein first.) Add to the slow cooker with the sauce. For chicken, cook on low for 4 hours. For pork, cook on low for 8 hours or until the pork is fork tender.
- Instant Pot: Use the instant pot saute setting. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the chile verde salsa and cover. For chicken thighs, use the manual (Pressure Cooker) setting and cook for 8 minutes. Let naturally release for at least 2-3 minutes before using the steam valve. For pork, use the manual (Pressure Cooker) setting and cook for 45 minutes. Let naturally release for at least 2-3 minutes before using the steam valve.
Nutrition Facts : ServingSize 2/3 cup, Calories 249 cal, Carbohydrate 9 g, Fat 9 g, Protein 31 g, Fiber 3 g, SaturatedFat 2 g, Cholesterol 132 mg, Sodium 251 mg, Sugar 4 g
INSTANT POT CHICKEN CHILE VERDE RECIPE
This Instant Pot Chicken Chile Verde tastes amazing and is so easy to make. Add a few ingredients into the instant pot and dinner is made in minutes. It doesn't get much better than that.
Provided by Steph Loaiza
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Place chicken thighs, tomatillos, peppers, onion, garlic, cumin, and salt in an Instant Pot. Saute on high for 5-8 minutes, until chicken is lightly seared. Place lid on Instant Pot, seal, and cook manually on high pressure for 15 minutes. When finished, allow pressure to release naturally.
- Remove chicken from pot and shred, then set aside.
- Add cilantro and Worcestershire sauce to the remaining ingredients in the Instant Pot. Using an immersion blender (or transferring everything in the Instant Pot to a high-power blender), blend until sauce is smooth. Pour sauce over shredded chicken (as much or as little as you want).
- Serve warm topped with cilantro, fresh squeezed lime juice, and tortillas.
Nutrition Facts : Calories 351 kcal, Carbohydrate 39 g, Protein 28 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 108 mg, Sodium 573 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT CHILI VERDE
Instant Pot Chili Verde is the easiest green chili recipe made using everyday pantry staples! The melt in your mouth pork and savory sauce will blow your mind!
Provided by Nichole
Categories Main Course
Number Of Ingredients 14
Steps:
- Remove the roast from its package and place on a large cutting board. Cut the roast into large (about7-8) chunks.
- Season the roast with the cumin, and salt and pepper to taste.
- Heat the vegetable oil in the Instant Pot on the Saute (high/morsetting.
- Once the oil is hot, add 4-5 of the chunks of pork and sear them for about 2 minutes per side just until golden. Remove to a plate and repeat with the last batch of pork.
- Add the diced onion to the pot, cook stirring occasionally for 2 minutes until the onion starts to soften. Add the garlic, cook stirring constantly for 30 seconds.
- Turn the pot off. Pour in all of the chicken broth and use a wooden spoon to scrape any browned bits from the bottom.
- Add the meat back to the pot along with the enchilada sauce, salsa verde, diced tomatoes & green chilis, the can of green chilis, and the hot sauce.
- Place the lid on the pot and seal the valve. Cook on manual (high/morfor 45 minutes.
- Once the time is up, allow the pot to come to pressure naturally for 15 minutes. Then, do a quick release.
- Use a slotted spoon to remove the meat to a bowl and shred.
- Turn the instant pot on to saute.
- In a small bowl, stir together the cornstarch and water. Once the liquid in the instant pot is boiling, whisk in the cornstarch mixture until thick.
- Once thickened (1-2 minuteturn the pot off, and return the shredded meat back to the pot.
- Serve immediately with your favorite toppings, tortillas, chips, or over burritos.
INSTANT POT CHILI VERDE
I have been making Chili Verde for many years on my stove top, but since I got my electric pressure cooker, I will never go back to the old way. This the easiest and quickest way to make this dish. We like our Chili Verde with a thicker 'gravy' sauce, hence the addition of the instant potato flakes to help thicken the liquid.
Provided by Jeanne Benavidez
Categories Pork
Time 40m
Number Of Ingredients 14
Steps:
- 1. In a pressure cooker, place peppers, onions, garlic, spices, chicken broth and a big pinch of salt. (Do not add the meat, potatoes or the potato flakes yet.) Seal the pressure cooker, bring to high pressure, and cook for 5 minutes. Release pressure.
- 2. Using an immersion blender, puree the pepper mixture until it is like a green sauce.
- 3. Add the pork and stir to combine. Replace the lid and cook on manual for 18 minutes. Do a QR until pressure is released. Add the potatoes and pressure cook for another 4 minutes. NR for 5 minutes and then QR.
- 4. Depending on the amount of fat left on the pork, there may be a layer of grease on the top of the dish after it sits in the pot for a few minutes.... just take a spoon and get as much off as you can.
- 5. If the sauce is not like a gravy consistency, add ¼ to ½ cup instant potato flakes and stir to combine. Let the mixture sit for a few minutes for the potato flakes to dissolve and thicken the sauce.
- 6. NOTE: Since the peppers make a lot of 'juice' when cooked, adding all the ingredients to the pressure cooker, with just the small amount of liquid, makes for an intensely flavored stew that cooks in its own juices.
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3.8/5 (6)Estimated Reading Time 5 minsServings 10Total Time 1 hr 25 mins
- Lightly spray a jelly roll pan pan with cooking oil. Wash the Anaheim peppers, jalapeño and tomatillos. Slice in half and remove stems. Seed the jalapeño and Anaheim's and discard the seeds if you do not want the Chile Verde to be spicy. Do not seed the tomatillos.
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- Optional Flavor Boosting - Roast Tomatillos & Peppers: Set oven to "Broil" function, preheat for 5 minutes. Place the baking sheet with tomatillos & peppers on the top rack, broil for 5 - 8 minutes. Allow peppers to cool down, then peel away Poblano and Anaheim peppers' outer brown skins. Cut peppers in half lengthwise, remove stems & membranes, then roughly chop them up. *Pro Tip: Keep the seeds if you like a more spicy chili verde, or discard the seeds if you prefer a more mild chili verde.
- Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). *Pro Tip: Make sure Instant Pot is as hot as it can be to induce a Maillard reaction. Add 1 tbsp olive oil (15ml) in Instant Pot's inner pot. Ensure the whole bottom is coated with olive oil. Pat dry chicken thighs with a paper towel, then lightly season one side with kosher salt. Place 6 chicken thighs in Instant Pot. Brown the first side of chicken for 3 minutes and 30 seconds, brown the other side for 3 minutes, then set aside. *Pro Tip: Normally, we don’t recommend overcrowding when browning chicken in Instant Pot, but it will work fine for this recipe. To save time, you don't have to brown all the chicken.
- Saute Onion and Garlic: Add in sliced onions, then saute for 3 minutes. Add in 2 tsp (1.2g) dried oregano, 2 tsp (6g) ground cumin seeds, 2 cloves, minced garlic, then saute for 30 seconds until fragrant.
- Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
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Ratings 466Calories 405 per servingCategory Main
- Brown Ground Beef: Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure to coat the oil over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will start to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
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- Sauté Onion, Garlic and Spices: Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.
- Deglaze: Pour in ½ cup (125ml) of the Umami Chicken Stock Mixture, fully deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Mix the brown bits with the stock mixture.
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- Pressure Cook: Add tomatillos, poblanos, jalapeños, onions, and water to the pressure cooker. Distribute garlic, cumin, and salt on top. Lastly, add chicken thighs. Secure and seal the lid. Cook at high pressure for 15 minutes, followed by a quick pressure release. (Note 4)
- Cut Chicken: Uncover. Transfer only chicken to a cutting board, and cut it into bite-sized pieces or shred. Set aside.
- Thicken Stew: Add cilantro and lime juice to the pressure cooker. Use an immersion blender to puree the mixture in place, or transfer to a countertop blender. With the blended mixture in the pressure cooker, select the saute mode for medium heat. Return chicken to the mixture. Boil until stew is thickened, stirring occasionally, about 10 minutes.
- Serve: Divide into bowls, and garnish with additional cilantro. Let stand until cool enough to eat, about 10 minutes. Serve hot (Note 5).
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- Place the chicken in the Instant Pot or pressure cooker. Add the cumin, garlic powder, and salsa verde.
- When the chicken is done cooking, quick release the pressure and shred the chicken in the pot with two forks. Season with salt and black pepper, to taste. Serve with tortillas, rice, use in burritos, quesadillas, tacos, salads, etc.
- Note-if you don't have an Instant Pot you can use a regular pressure cooker. The shredded chicken will keep in the fridge in an airtight container for up to 3 days. The shredded chicken can be frozen for up to 1 month.
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- Add the oil to the Instant Pot on saute high. When hot, add the onion and cook, stirring, until soft, but not brown. Add the meat along with salt and pepper (to your preference) to the pot and cook, breaking up. You can use a potato masher to help break up all the meat. Cook just until the beef breaks up and the meat is no longer pink.
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- Rub the pork pieces with salt and pepper. Select Saute and add the avocado oil to the inner pot of the Instant Pot.
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- Add the vegetable oil to the Instant Pot and press the saute button. Add the pork and cook for about 6 minutes or until browned on all sides, stirring occasionally. Remove to plate.
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