Easy & Flavorful Instant Pot Pork Chili Verde: Your Go-To Pressure Cooker Recipe
Craving a deeply satisfying and flavorful meal that comes together quickly? Look no further than this Instant Pot Pork Chili Verde. This vibrant, hearty chili is the ultimate comfort food, perfect for cheering on your favorite team on game day or warming you up on a chilly winter evening. Harnessing the power of your pressure cooker, this recipe delivers incredibly tender pork and rich, complex flavors in a fraction of the time traditional chili takes, keeping you satisfied and nourished.
Why You’ll Love This Instant Pot Pork Chili Verde
The holiday season can often leave us feeling a bit indulgent, and now that we’re back in the rhythm of daily life, many of us are looking for wholesome yet delicious meals. This Instant Pot Pork Chili Verde is exactly that. After the delicious chaos of Thanksgiving, I was eager to share a pressure cooker recipe that brings big flavors without requiring hours over the stove. This dish is not only quick and easy but also incredibly robust, making it an ideal choice for busy weeknights or casual gatherings.
If you’re a fan of pork in your soups and stews, you’ll also want to explore recipes like our Slow Cooker Pork Pozole, a comforting Italian Sausage Soup, or this straightforward Easy Pork Chili. Each offers a unique take on utilizing pork to create a deeply flavorful meal.
The Magic of Salsa Verde
I confess, I have an absolute adoration for anything involving salsa verde. There’s a certain addictive quality to its sweet, tangy, and subtly spicy profile that I simply can’t get enough of. During the summer, I love growing my own tomatillos, which allows me to craft the freshest homemade salsa verde. The vibrant color and unparalleled fresh taste make all the difference.
For this pork chile verde, you have the flexibility to use your favorite high-quality store-bought salsa verde, or you can elevate the dish with a homemade version. If you’re feeling adventurous, try my Avocado Tomatillo Salsa for an extra layer of creaminess and flavor. Whichever you choose, the salsa verde is truly the star that gives this chili its signature bright and zesty kick.
One of the best aspects of this chili is how incredibly satisfying it is. The combination of tender ground pork and chewy hominy provides a wonderful texture and a significant protein boost, making it a truly filling meal. The carefully selected blend of spices works harmoniously to deliver a powerful punch of authentic Southwest flavor.
If you enjoy chili recipes, you’ll also love our Instant Pot Pork Chili, the classic Chili Con Carne, the aforementioned Easy Pork Chili, a lighter Instant Pot Turkey Chili, or this hearty Beef Chili Recipe.
This Instant Pot Chili Verde also features hominy, an ingredient that often sparks curiosity. If you’re wondering what hominy is or where to find it, let’s delve into it. Hominy is dried corn kernels that have been treated through a process called nixtamalization, where they are soaked and cooked in an alkaline solution (usually limewater). This process makes the corn more nutritious and gives it a distinct chewy texture and earthy flavor, quite different from regular sweet corn. You’ll typically find canned hominy in the Mexican section of your grocery store, or alongside canned beans and other vegetables.
For those who appreciate the convenience of Instant Pot cooking, be sure to also try our comforting Instant Pot 15 Bean Soup or this quick and delicious Instant Pot Taco Soup.
Essential Ingredients for Instant Pot Pork Chili Verde
- Ground Pork: The foundation of this chili’s richness. Ground pork browns beautifully and absorbs all the fantastic flavors. If preferred, you can substitute with ground beef, chicken, or turkey. Just remember to drain any excess fat if using ground beef to avoid a greasy chili.
- Garlic Cloves and Yellow Onions: These aromatics are crucial for building a deep, savory flavor base for the chili. They provide a foundational sweetness and pungency.
- Spices: A thoughtfully curated blend is key to this chili’s vibrant taste. We use chili powder for earthy depth, cumin for its signature warm, smoky, and slightly pungent Southwest flavor, oregano (consider Mexican oregano for an authentic touch) for herbaceous notes, paprika for color and a mild sweetness, and a pinch of cayenne red pepper for an optional kick of heat. Feel free to adjust the cayenne based on your spice preference, or add a dash of chipotle chili powder for smoky heat.
- Beans: Cannellini or great northern beans add a creamy texture and mild flavor that complements the chili verde beautifully. However, this recipe is versatile! You can easily swap them for black beans, kidney beans, pinto beans, or even chickpeas to alter the flavor and texture.
- Hominy: As discussed, hominy brings a unique chewy texture and earthy corn flavor that truly elevates this Southwest-style chili. If you can’t find it or prefer not to use it, regular canned corn can be used as a substitute, though the texture will be different. Ground hominy, known as masa, is famously used to make tortillas for dishes like enchiladas or tamales.
- Salsa Verde: The soul of Chili Verde! You can use your favorite good-quality store-bought brand for convenience, or for the freshest flavor, make your own Tomatillo Salsa Verde from scratch using fresh tomatillos. Its tangy, bright, and often mildly spicy notes are indispensable.
- Diced Green Chiles: These typically offer a delightful vibrant and slightly tangy flavor, with a mild to moderate level of heat depending on the variety (often Hatch or Anaheim). They contribute a fresh, grassy undertone with a hint of fruitiness, adding depth without overwhelming the spice profile.
- Broth: Chicken broth or chicken stock is recommended to provide the liquid base and infuse more savory flavor into the chili. Vegetable broth or stock can also be used for a slightly different flavor profile.
How to Make Instant Pot Pork Chili Verde: Step-by-Step Instructions
Making this flavorful pork chili verde in your Instant Pot is incredibly straightforward. Follow these steps for a delicious meal in under an hour:
- Heat Oil and Sauté Aromatics: Begin by setting your Instant Pot or pressure cooker to the “Sauté” mode on normal heat. Allow the pot to heat thoroughly before adding 2 tablespoons of olive oil. Once the oil shimmers, ensure it coats the entire bottom of the Instant Pot for even cooking.
- Brown the Ground Pork: Add the ground pork to the hot oil. Let it cook undisturbed for about 2 minutes to develop a nice sear. Then, use a large wooden spoon or spatula to break apart the pork and continue to sauté until it’s fully cooked through and no longer pink, which usually takes about 4-5 minutes. Browning the pork properly is key to building deep flavor.
- Drain Fat and Sauté Spices: Carefully drain any excess fat from the cooked pork and set the pork aside in a bowl. Return the Instant Pot to “Sauté” mode and add the remaining 1 tablespoon of olive oil. Add the minced garlic and chopped onion, cooking for about 1 minute until fragrant. Next, stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Sauté for another minute, allowing the spices to “bloom” in the hot oil, which intensifies their flavors and aromas.
- Deglaze the Pot: Pour in ½ cup of chicken broth. Use your wooden spoon to scrape the bottom of the pot, dislodging any browned bits of food. This crucial step, known as deglazing, not only adds incredible flavor to your chili but also prevents the “burn” warning on your Instant Pot.
- Combine Remaining Ingredients: Return the browned pork to the Instant Pot. Add the drained white beans, hominy, salsa verde, diced green chiles, and the remaining chicken broth. Give everything a gentle stir to combine, but avoid overmixing. Cancel the “Sauté” function.
- Pressure Cook for Perfection: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Manual” or “Pressure Cook” setting and set the cooking time to 4 minutes on High Pressure. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the vent to “Venting.” When the float valve drops, you can safely open the lid.
- Season and Serve: Taste the chili and adjust the seasoning with salt and pepper as needed. Ladle the warm chili into bowls and garnish with your favorite toppings. Enjoy!
Delicious Toppings for Your Pork Chili Verde
The right toppings can transform your chili verde from great to extraordinary. Here are some fantastic options to consider:
- Sour Cream or Greek Yogurt: A dollop of cool, creamy sour cream or a healthier Greek yogurt perfectly balances the chili’s heat and tang.
- Fresh Cilantro: Chopped fresh cilantro adds a burst of vibrant, herbaceous flavor and a beautiful pop of color.
- Chopped Avocado: Creamy avocado provides a rich, smooth texture and healthy fats, complementing the chili’s spice.
- Diced Red Onion: Offers a sharp, crisp bite that contrasts nicely with the savory chili.
- Diced Tomatoes: Adds freshness and a slight acidity.
- Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend melts beautifully and adds a comforting, savory layer.
- Jalapeño Peppers: Freshly sliced or diced jalapeños for those who love an extra kick.
- Serrano Peppers: For even more heat than jalapeños, finely slice serrano peppers.
- Fresh Lime Wedges: A squeeze of fresh lime juice brightens all the flavors in the chili.
- Crispy Tortilla Chips: Perfect for scooping up every last drop, adding a delightful crunch.
- Quick Pickled Red Onions: Their tangy, slightly sweet crunch is a fantastic counterpoint to the rich chili.
This chili is satisfying enough to be a meal on its own, especially when served with warm cornbread and a side of steamed green beans. However, it also makes an excellent starter or side dish for any Mexican-inspired feast, such as alongside these hearty Vegetarian Black Bean Enchiladas or these cheesy Cheesy Chicken Enchiladas.
As the weather turns colder, this Instant Pot Pork Chili Verde is an absolute must-add to your recipe rotation. Its warmth and robust flavor make it ideal for cozy evenings, and its easy preparation makes it fantastic for feeding a crowd during game day. I love preparing a large pot and setting out a variety of garnishes, allowing everyone to customize their bowl to perfection, often accompanied by a generous pan of homemade cornbread.
Tips for Success & Variations
- Adjusting Spice: The cayenne pepper is optional, but if you love heat, feel free to increase it. For an even spicier kick, you can add a diced jalapeño or serrano pepper along with the onions and garlic.
- Thickening the Chili: If your chili isn’t as thick as you prefer after pressure cooking, you can easily thicken it. Create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Add this mixture to the chili on “Sauté” mode and stir constantly until it thickens to your desired consistency.
- Make Ahead & Storage: Chili verde tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes exceptionally well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
- Vegetable Boost: Feel free to add other vegetables like bell peppers (red, yellow, or orange) or zucchini during the sautéing stage for added nutrients and color.
More Delicious Pork Recipes to Explore
If you’re looking for more ways to enjoy the versatility of pork, here are some other fantastic recipes:
HOW TO BAKE PORK CHOPS IN THE OVEN
HOW TO MAKE PORK TENDERLOIN IN THE SLOW COOKER
SLOW COOKER PORK SHOULDER RECIPE
PORK SOUVLAKI WITH TZATZIKI
CAST IRON PORK TENDERLOIN
PINEAPPLE PORK CHOPS
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Instant Pot Pork Chili Verde
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Ingredients
- 1 pound ground pork
- 3 Tablespoon olive oil, divided
- 3 garlic cloves, minced
- ½ cup onion , chopped
- 1 teaspoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper {optional}
- 2 cans white beans , {cannellini or great northern}
- 1 can hominy
- 16 ounce salsa verde
- 1 can diced green chilies
- 6 cups chicken broth
- Salt and pepper to taste
Instructions
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Set your Instant Pot or your pressure cooker to normal sauté setting. Let it heat before adding the olive oil. Once heated add 2 Tablespoons olive oil and let the oil heat for about 20 seconds making sure the oil is covering the whole bottom of the Instant Pot.
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Add the ground pork and let cook for 2 minutes without stirring. Use a large wooden spoon to break apart the pork and continue to sauté until the pork is cooked through, about 4-5 minutes.
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Drain the fat from the pork and set aside in a bowl. Add the remaining 1 Tablespoon olive oil to the Instant Pot on the sauté mode still. Add the garlic and onion and cook for 1 minute. Add chili powder, cumin, paprika, oregano, and cayenne pepper and continue to sauté for another minute.
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Add 1/2 of a cup of chicken broth. Use your spoon to deglaze the pan by scraping away all of the browned bits of food.
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Add the pork back in, the white beans, hominy, the salsa, green chiles and the remaining broth. Cancel the sauté function.
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Close lid and pressure cook on Manual at High Pressure for 4 minutes, followed by quick release when time is up. Open the lid carefully. Taste and add salt and pepper and adjust seasoning.
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Serve warm in bowls with your favorite garnishes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.