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. 

top view of bowls of chili verde

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

Easy Chili Verde Recipe

When I don’t have time to make traditional Chile verde, this INSTANT POT CHILI VERDE checks all the boxes for me:

  • Under 30 minutes? CHECK.
  • One Pot? CHECK.
  • Spicy enough but won’t melt your mouth off? CHECK.
  • Perfect for chilly nights? CHECK.

It may not be the prettiest soup known to man (that color is super hard to photograph!) but it sure it extra delicious. And that’s all that really matters around here!

You guys know I love a good Tex Mex recipe. If I had to eat one type of food for the rest of my days…that would be it. And that’s why I can’t get enough of this Instant Pot Chili Verde recipe. I love the spices, the ease of cooking, the cheese…all of it!

I love a recipe that let’s you layer on all the toppings. I added cilantro, cheese, limes, tortillas…the works. That’s what makes comfort food to me.

 This Instant Pot Chili Verde recipe is a quick & easy Tex Mex favorite

side view of bowls of instant pot verde chili
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Please enable JavaScript in your browser to complete this form.
instant pot chili verde in bowls on a table

What is Chili Verde?

Chili Verde literally translates to green chili, but in this case, it is a Mexican-American dish you’ll find in many Tex-Mex restaurants. Chili Verde is a pork stew flavored with a mix of green peppers, like green chilis and jalapenos.

This Instant Pot Chili Verde recipe keeps to the traditional dish, but I love how much easier it is to make in an Instant Pot!

Instant Pot Recipes

The more I use the pressure cooker, the more I’m completely enamored. It’s INCREDIBLE you guys. So far I’ve used it to make Apple Pie Oatmeal, Thanksgiving Turkey (we actually made our holiday turkey in an Instant Pot and it got RAVE reviews!), Holiday Honey Baked Ham, and 5 Spice Beef Stew.

Every recipe has been a hit and has taken way less time than I could have imagined. Once you get the hang of it (which doesn’t take long at all) you’ll be hooked. I’ve linked my favorite Instant Pot below in the “shop this post” section.

bowls of chili verde with spoons

Is Chili Verde spicy?

Tex-Mex is one of my favorite cuisines, and it usually includes quite a bit of spice! This recipe contains a flavorful mix of chilis, jalapenos, and Poblano peppers, so you should expect some heat.

But what I love about this Instant Pot Chili Verde recipe is that it’s just spicy enough without being too hot.

top view of a bowl of chili

If you’re new to the Instant Pot, this Instant Pot Chili Verde recipe is a great entry recipe to try. It’s super simple and is sure to please.

We made ours a little cozier by frying up some tortillas and placing them at the bottom of each bowl. It’s the little things that make all the difference! You’re gonna love this chili verde recipe, I just know it!

Love this Instant Pot Chili Verde? Try these other Instant Pot Recipes:

See the recipe card below for details on how to make this Instant Pot Chili Verde recipe. Enjoy!

Recipe Card

Instant Pot Chili Verde

4.50 from 144 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4
Author: Becky Hardin
bowls of instant pot chili
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. 
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 4 pound pork shoulder Boneless, cut into 2-inch chunks
  • 4 tomatillos quartered, husks removed
  • 2 Poblano peppers seeds and stems removed, roughly chopped
  • 2 Anaheim peppers seeds and stems removed, roughly chopped
  • 2 jalapeno peppers seed and stems removed, roughly chopped
  • 1 can green chiles (4.5 ounce can)
  • 1 white onion peeled and roughly chopped
  • 6 cloves garlic peeled
  • 1-2 teaspoons kosher salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano optional
  • 3/4 cup fresh cilantro chopped
  • 8 corn tortillas
  • 1 tablespoon canola oil

Extras:

  • Sour cream
  • Chopped fresh cilantro
  • Cotija cheese
  • Lime wedges

Instructions 

  • 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!

Video

Calories: 622kcalCarbohydrates: 38gProtein: 58gFat: 25gSaturated Fat: 7gCholesterol: 185mgSodium: 1166mgPotassium: 1278mgFiber: 9gSugar: 6gVitamin A: 555IUVitamin C: 75mgCalcium: 135mgIron: 5.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.50 from 144 votes (127 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

59 Comments
Inline Feedbacks
View all comments
Dave
Dave
February 8, 2022 2:10 pm

Hi,
Quick question. How many quarts does this make? I need a minimum of 6 quarts.
Thanks

Becky Hardin
Becky Hardin
February 11, 2022 1:34 pm
Reply to  Dave

You may need to double!

Dave
Dave
February 12, 2022 3:35 pm
Reply to  Becky Hardin

Thanks Becky!

Kayla
Kayla
January 26, 2022 7:38 pm

Can I cut this recipe in half using 2lbs of meat? How long should I cook it for?

Becky Hardin
Becky Hardin
January 27, 2022 2:55 pm
Reply to  Kayla

Use the recommended amount of time for your brand, based on how many pounds you use!

Melissa
Melissa
January 2, 2022 8:49 pm

First attempt came out perfect. Definitely around to be a regular in the rotation!5 stars

received_426294445892064.jpeg
Becky Hardin
Becky Hardin
January 5, 2022 10:51 am
Reply to  Melissa

That looks great, Melissa!

Erin
Erin
December 26, 2021 3:33 pm

I’ve now made this 4x. It’s exceptional! Have never added extra liquid and have also never separated meat and puréed the peppers. It’s delicious just as it is when it finishes cooking. Meat falls apart! Just add the cilantro and yummmmmmmm!5 stars

Becky Hardin
Becky Hardin
December 29, 2021 10:11 am
Reply to  Erin

Thanks for sharing, Erin!

Jaci
Jaci
December 14, 2021 6:18 pm

Excellent recipe…. Live the tortillas added to the bowl. Will be adding this to our Taco TueSDaYs” rotation. Thank you for the recipe……Merry Christmas 🎅5 stars

Becky Hardin
Becky Hardin
December 17, 2021 1:19 pm
Reply to  Jaci

Merry Christmas to your family as well!

RAQUEL d
RAQUEL d
December 8, 2021 9:04 am

Does chicken cook for the same amount of time? I would love to try this but with chicken. Thanks!

Becky Hardin
Becky Hardin
December 10, 2021 1:48 pm
Reply to  RAQUEL d

You’ll want to make sure that the chicken’s internal temperature gets up to 165 F!

Angela Adams
Angela Adams
November 22, 2021 5:47 pm

Perfection! This will become a regular dish at our place.5 stars

Becky Hardin
Becky Hardin
November 24, 2021 10:37 am
Reply to  Angela Adams

Sounds like a successful dinner!

Courtney
Courtney
July 24, 2021 4:12 pm

Do you think this would be ok to freeze for later?

Becky Hardin
Becky Hardin
July 28, 2021 9:50 am
Reply to  Courtney

I am sure it would be just as tasty!

Jen
Jen
December 11, 2020 8:47 am

The flavor on tis verde was GREAT! I appreciate the recipe; however, the timing and directions are way off. This took almost 2hrs, not 35mins. The prep time to cut up all the peppers and meat is way more than 10mins and the COOK time in the insta pot is 25mins but there is time to get to pressure and then time to naturally release, so there’s a LOT more time involved. Also, there is no instruction to the saute step – it says turn it on saute, load it up and then put it on manual. What are you supposed to do in this step? Being a novice cook who had planned on the 35mins and then was eating almost 2hrs later, it made for a less than enjoyable evening. But, again, it tasted GREAT! I will make it again w/more time planned. Thanks!3 stars

Becky Hardin
Becky Hardin
December 11, 2020 2:01 pm
Reply to  Jen

I am sorry it wasn’t quite up to your expectations but happy to hear it worked out in the end!

Julie
Julie
July 13, 2021 11:40 pm
Reply to  Becky Hardin

I don’t see an answer to what you do in the sauté step, it’s written incomplete. Please advise what to do.

Julie
Julie
November 14, 2020 8:41 pm

We will add this to our “go to” recipes for us or for company. I loved the flavor, the consistency and the tenderness of the pork. Thank you so much!!!5 stars

Becky Hardin
Becky Hardin
November 19, 2020 9:15 am
Reply to  Julie

Thanks for sharing your success, Julie!