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
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
INSTANT POT GREEN PORK CHILI
Chili is best simmered low and slow, but sometimes you don't have the time. A pressure cooker helps tenderize pork shoulder, a cut of meat that's usually tough, in minutes rather than hours. A mixture of green chiles, cilantro, garlic and lime brighten up this easy and wonderfully speedy.
Provided by Megan Mitchell
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 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. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
- Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.
INSTANT POT® COLORADO CHILE VERDE
This is a chili that you'll find in the Mountain West--either Colorado or New Mexico. It has a medium heat and complex taste, thanks to green chiles from Hatch, New Mexico. The dish is a simple stew with a cohesive taste across different textures and flavors, that can be thickened as you like it. Serve with bread, tortillas, rice, or even over a breakfast burrito!
Provided by Diana71
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.
Nutrition Facts : Calories 337.2 calories, Carbohydrate 48.6 g, Cholesterol 33.8 mg, Fat 4.2 g, Fiber 9.8 g, Protein 26.8 g, SaturatedFat 0.8 g, Sodium 666.4 mg, Sugar 5.3 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
PRESSURE COOKER PORK CHILI VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It is fantastic on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add oil. In batches, saute the pork, carrots, onion and garlic until browned. Return all items to the pressure cooker. Add the enchilada sauce, water, jalapenos and cilantro. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with rice and tortillas.
Nutrition Facts : Calories 348 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 580mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
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