Healthy Meal Prep
Instant Pot(R) Chile Verde Recipe

Instant Pot® Chile Verde


This Instant Pot(R) chile verde is loaded with tender chunks of pork shoulder, sauteed tomatillos and jalapenos, and fresh, citrusy cilantro.


  • 2 tablespoons olive oil, or more as needed, divided
  • 10 tomatillos - husked, stemmed, and halved
  • 3 jalapeno peppers, halved and seeded
  • 5 cloves garlic, crushed
  • 2 ½ cups chicken broth, divided
  • 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • ½ teaspoon cracked black pepper
  • ¼ cup chopped fresh cilantro


  1. 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. Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
  3. 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. 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. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.

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Nutritional Information

Instant Pot® Chile Verde

Servings Per Recipe: 6
Calories: 357
% Daily Value *
protein: 49 %
carbohydrates: 2 %
exchange other carbs:
dietary fiber: 5 %
fat: 40 %
saturated fat: 42 %
cholesterol: 31 %
vitamin a iu: 6 %
niacin equivalents: 69 %
vitamin b6: 27 %
vitamin c: 37 %
folate: 4 %
calcium: 5 %
iron: 11 %
magnesium: 9 %
potassium: 12 %
sodium: 35 %
thiamin: 62 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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