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4.5 from 63 votes

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. 

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 1126 kcal
Course: Main Course
Cuisine: Tex-Mex

Ingredients

  • 4 pounds boneless pork shoulder cut into 1 inch chunks, extra fat cut off
  • kosher salt to taste
  • black pepper to taste
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1-1/2 pounds tomatillos husked and quartered
  • 2 4 ounce cans diced green chilies, not drained
  • 2 cups packed cilantro leaves and stems
  • 4 garlic cloves
  • 2 jalapeños seeded
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin
  • 1-1/2 cups chicken stock
  • 2 15 ounce cans white beans, drained
  • fresh minced cilantro for topping
  • corn chips for topping
  • cotija cheese for topping

Instructions

    Cup of Yum
  1. Season your chunked meat with a desired amount of kosher salt and black pepper.
  2. Add oil to your Instant Pot and press the saute button.
  3. 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.
  4. 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.
  5. 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.
  6. In the jar of a blender add tomatillos, green chilies with liquid, cilantro, garlic cloves, jalapeños, oregano, cumin and the chicken stock.
  7. Puree on high until the mixture is smooth.
  8. Add the pork back to the Instant Pot and pour the soup puree over the pork. Stir to combine.
  9. 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.
  10. When the cooking time is over manually release the pressure and remove the lid when unlocked.
  11. Stir to combine and remove about 1/2 of the meat.
  12. Shred and add back ot the pot and stir.
  13. Stir in the white beans.
  14. 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.
  15. To serve, top with a desired amount of fresh cilantro, corn chips and Cotija cheese.

Nutrition Information

Serving 1g Calories 1126kcal (56%) Carbohydrates 37g (12%) Protein 83g (166%) Fat 71g (109%) Saturated Fat 25g (125%) Polyunsaturated Fat 39g Cholesterol 275mg (92%) Sodium 435mg (18%) Fiber 9g (36%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 1126

% Daily Value*

Serving 1g
Calories 1126kcal 56%
Carbohydrates 37g 12%
Protein 83g 166%
Fat 71g 109%
Saturated Fat 25g 125%
Polyunsaturated Fat 39g 229%
Cholesterol 275mg 92%
Sodium 435mg 18%
Fiber 9g 36%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.