Hearty Instant Pot Chili Verde Recipe

There’s something magical about a bowl of Chili Verde—the vibrant green tomatillo sauce, tender chunks of meat, and a kick of smoky heat create a flavor explosion. This Instant Pot version is my go-to when I’m craving that authentic, slow-cooked taste but need dinner on the table quickly. Trust me, it’s a weeknight lifesaver!

If you’re ready for bold, zesty flavors in under an hour, this Instant Pot Chili Verde has your name all over it!

Why You’ll Love This Recipe

• It’s packed with layers of flavor, from tangy tomatillos to smoky spices.
• The Instant Pot makes it ridiculously easy and fast—you’ll have dinner ready in a fraction of the time.
• This recipe is versatile: perfect for tacos, burrito bowls, or just cozying up with a bowl and some warm tortillas.
• It works with pork, chicken, or even a vegetarian twist!

Ingredients Breakdown

• Pork Shoulder or Chicken Thighs: Choose bone-in or boneless for juicy, tender results. Chicken breasts work too, but thighs are more flavorful!
• Tomatillos: These vibrant green gems bring the tangy base. Look for husks that are tight and green. In a pinch, canned tomatillos will work.
• Green Chiles: For that signature smoky heat, I love using roasted Hatch chiles. If you can’t find them, canned green chiles are a solid substitute.
• Onion and Garlic: The aromatics that build flavor from the ground up.
• Spices: Cumin, oregano, and smoked paprika play key roles in the flavor profile. Don’t skip them!
• Chicken or Vegetable Broth: Adds depth to the sauce and prevents drying out the meat.
• Cilantro & Lime: For a fresh, zippy finish that ties everything together.

Step-by-Step Instructions

Let’s make this green-hued masterpiece together!

1. Sear the Meat: Set your Instant Pot to ‘Sauté’ mode. Heat a tablespoon of oil and sear the pork shoulder or chicken thighs until golden brown on all sides. This step locks in the flavor. Remove and set aside.
2. Sauté the Aromatics: In the same pot, toss in your chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
3. Add the Tomatillos & Chiles: Stir in chopped tomatillos and green chiles. Let them mingle with the aromatics for about 5 minutes.
4. Season & Deglaze: Sprinkle in your cumin, oregano, smoked paprika, and a pinch of salt and pepper. Pour in the broth to deglaze the pot, scraping up any golden bits sticking to the bottom.
5. Pressure Cook: Return the meat to the pot, submerging it slightly in the sauce. Lock the lid and set your Instant Pot to ‘Manual’ mode on high pressure for 25 minutes. If using chicken, 15 minutes will do the trick.
6. NPR & Shred: Allow a 10-minute natural pressure release, then manually release the remaining pressure. Carefully open the lid, remove the meat, and shred it with two forks before returning it to the pot.
7. Stir in chopped cilantro and a squeeze of lime juice for brightness. Let it sit for a few minutes on ‘Sauté’ to thicken the sauce if needed.

Chef’s Tips and Tricks

• Roast your own chiles: If you have extra time, roasting fresh green chiles in the oven adds a depth of flavor you’ll love.
• Blending option: For an ultra-smooth sauce, blend the tomatillo mixture before returning the meat to the pot.
• Freeze leftovers: This recipe freezes beautifully—perfect for busy weeknights!

Recipe Variations and Serving Suggestions

• Vegetarian Option: Swap the meat for diced zucchini and pinto beans, adjusting the cooking time to just 5 minutes.
• Serving Ideas: Ladle your Chili Verde over white rice, pile it into tacos, or serve it with a side of warm corn tortillas.
• Extra Heat: Add a diced jalapeño or a few dashes of hot sauce for more spice.

FAQs

Can I make this recipe ahead of time?

Absolutely! The flavors only deepen as it sits. Store in an airtight container in the fridge for up to 4 days.

Can I freeze it?

Yes! Freeze in individual portions for up to 3 months. Simply thaw and reheat over low heat or in the microwave.

What if I don’t have an Instant Pot?

You can make this on the stovetop or in a slow cooker. For the stovetop, simmer for about 2-3 hours. For a slow cooker, set it on low for 7-8 hours.

Printable Recipe

I hope your kitchen smells as amazing as mine did when we made this! If you try this recipe, leave a comment below or snap a photo and share it on social media with #TheKitchensAid. I can’t wait to see your creations!