Published by Sheena Strain, last updated
Recipe
Pressure Cooker Chili Verde is another family favorite we make in our instant pot as the cook time is drastically reduced from making it in the oven and you still end up with wonderfully flavorful, tender, fall apart, chunks of pork that simply melt in your mouth!
My recipe for Pressure Cooker Chili Verde is cooked with tomatillos, Anaheim peppers, Ancho Chili powder and plenty of garlic, that gives it a deliciously rich flavor that’s pretty hard to beat!
Tips for making pressure cooker chili verde
- You need a tender cut of pork that is suitable for slow cooking such as a pork shoulder, which is sometimes known as a Boston Butt. We prefer to use boneless ‘Country Style Pork Ribs’ Which are not really ribs at all, they are cut from parts of the shoulder and work perfectly for this recipe and are much quicker and easier to cut into chunks than a whole pork shoulder
- If you can’t find Anaheim Peppers then you can look for a Poblano Pepper instead, or sometimes the grocery stores might label them simply as Long Green Peppers.
- A gas stove is the best way to blacken your peppers, but if you don’t have that you can broil them in a similar fashion.
- Due to the liquid in the tomatillos there can be a lot of sauce and liquid when you first open your cooked pot of pressure cooker chili verde. I find it’s best to put it on the ‘saute’ or browning setting on your pressure cooker and let it reduce further with the lid off.
How to Roast Green Peppers
You will need to roast the Anaheim Peppers over a gas flame to blacken the skin like you see in the image below. if you don’t have a gas stove then you can do this under the broiler. You want the skin to blacken and blister like you see in image 1 below. use tongs to keep turning it like that a few times.
Once blackened put the green peppers in a bowl with cling wrap over the top and the steam will help the blackened skin to peel off. Once you have peeled them remove the seeds and stem and add them to your food processor or blender.
Peel the papery outer skin from the tomatillos and if they are sticky you can rinse them.
Halve them andplace in a large bowl with onion slices, garlic, then toss with about a tablespoon of olive oil and place on a baking sheet (see photo 2 above.) I lined mine with parchment for easy clean up and so that they don’t stick.
Broil for ten minutes or more until they get a little toasted on top (see pic 3.) you will need to watch closely so that they don’t burn, you don’t want them blackened like the chili!
Add the broiled tomatillos, onions and garlic into your food processor or blender with the peeled and chopped Anaheim peppers and blend to make the chili verde sauce.
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KITCHEN TOOLS USED TO MAKE PRESSURE COOKER CHILI VERDE
Pressure CookerYou’ll need a pressure cooker to make this recipe, there are many brands that work well but we are love our Instant Pot!
Blender – I have a great blender that I use for lots of recipes and smoothies, It works perfectly to make the chili verde sauce.
Ancho Chili Powder – I love the flavor this adds to our pressure cooker chili verde recipe, it’s just a little different to regular chili powder.
related pressure cooker recipes
- Pressure Cooker Best Ever Chili!
- Pressure Cooker Cincinnati Chili
- Pressure Cooker Risotto with Leeks, Peas, and Lemon
- Pressure Cooker Hoppin’ John
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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Total Carbs: 3 g
Protein: 58 g
Servings: 8
5 from 8 votes
Ingredients
- 4.5lbcountry style pork ‘ribs’, cut into cubes, or use pork butt/shoulder cut into large chunks
- 1lb6 oztomatillos, 625g (approx)
- 2Anaheim peppers, skinned, seeded and chopped.
- 1onion, peeled and sliced
- 6clovesgarlic, peeled
- olive oil
- 1/2cupgluten free chicken stock, 250mls
- 1tspsalt
- 1tsppepper
- 1tspancho chili powder
Instructions
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.
Recipe Notes
You will need a food processor or blender to puree the tomatillos for the sauce.
This chile recipe is not particularly hot so if you want to make it hotter you could add a couple of seeded fresh Jalapenos (or hotter chilis if you’re game!) to the food processor with the tomatillo sauce, or simply add some hot sauce or extra chili powder. My family will not eat it if it’s very hot so my recipe reflects that.
Nutrition Facts
Pressure Cooker Chili Verde
Amount Per Serving
Calories 343Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 153mg51%
Sodium 501mg22%
Potassium 1014mg29%
Carbohydrates 3g1%
Sugar 1g1%
Protein 58g116%
Vitamin A 75IU2%
Vitamin C 3.4mg4%
Calcium 25mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Sheena Strain
Course:main
Cuisine:American
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
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Lauren says
Are the onions calculated into the carbs? They usually are quiet high
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Sheena Strain says
Yes, all the ingredients are included in the nutrient calculator for eight servings, so not a lot of onions per serving.
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Mary Cerda says
I LOVE this recipe. The first time I made it I had my mother and father-in-law over and they are Mexican, they loved it to. She was very surprised so made it…lol. I’m blessed with a wonderful Mother-in-law and have been learning everything I can from her about Mexican cooking. My son and I just can’t do spicy food so this recipe was perfect.Reply
CYNTHIA WALLACE says
This was fantastic. The first batch wasn’t even gone before my husband was asking when I’d make it again. 🙂
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Sheena Strain says
He must have been very hungry! So glad it turned out well for you
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Tiffany says
Just wanted to confirm that the protein in 1 portion of this recipe is 58g? It seems very high, so if accurate that’s great news! Going to attempt this one tonight.
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Sheena Strain says
Hi Tiffany, I think it’s probably a close approximation, yes. It bases it on the servings in the recipe card which I have listed as 8, so that’s a little over 1/2lb meat per serving.
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can the sauce be made ahead and frozen? I’m trying to get meals together that my husband (who gets of work earlier than me) can get started since I have to pick up the kids from daycare and then sit in traffic for the 45 commute home…
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Sheena Strain says
Hey Ashleigh!
I hear you on the commute, that’s a long wait in traffic! So yes, you can easily freeze this recipe and reheat. If I’m organized I prefer to defrost it in the fridge overnight, but that usually means taking it out of the freezer the night before you want to use it, otherwise I microwave defrost it. I just reheat it on the stove over a low-medium heat with the lid on until it’s hot, hope that helps!
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Amanda says
I love your Recipe that only think I don’t agree is that this recipe is Mexican cuisine not American.
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Sheena Strain says
Duly noted! It’s really just a category for my website for people who are using the search function.
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Jess says
My family loved this recipe for Instant pot Chili verde, it really was fantastic and we love that it’s gluten free too! I will say it’s worth simmering it a bit after you take the lid off to reduce the liquid, but it didn’t take too long.Reply
Denise says
I was surprised how thin and runny this was. When I order it in a restaurant, it’s always thick like a stew and doesn’t taste anything like this.
Reply
Sheena Strain says
I’m sorry you didn’t like it Denise, it’s a pretty standard recipe for Chili Verde with all the usual ingredients. Did you read step 12 which says “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.” It sounds like you didn’t simmer it for long enough to thicken up.
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