Best 2 Instant Pot Chili Verde Recipes

Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Instant Pot Chili Verde recipe! This delectable dish combines tender pork or chicken simmered in a savory tomatillo-based sauce, resulting in a symphony of tangy, spicy, and earthy notes. Perfectly balanced with a blend of zesty spices, aromatic herbs, and fresh vegetables, this chili verde is a flavor explosion that will tantalize your taste buds. Get ready to embark on a culinary journey as we guide you through this simple yet extraordinary recipe, along with three additional variations that cater to various dietary preferences and add exciting twists to the classic chili verde experience.

Recipe 1: Traditional Instant Pot Chili Verde: Experience the authentic flavors of Mexican heritage with our traditional chili verde recipe. Using pork shoulder or chicken thighs, this version stays true to the original, delivering a rich and satisfying taste that is sure to become a family favorite.

Recipe 2: Vegetarian Instant Pot Chili Verde: For those seeking a plant-based delight, our vegetarian chili verde is a vibrant and flavorful option. Tender zucchini, bell peppers, and corn take center stage, simmering in a zesty tomatillo sauce infused with a medley of spices. This meatless masterpiece is a testament to the versatility and deliciousness of plant-forward cooking.

Recipe 3: White Chicken Chili Verde: Craving a creamy and comforting twist? Our white chicken chili verde is the answer. Featuring juicy chicken breast, creamy white beans, and a touch of sour cream, this variation offers a velvety texture and a delightful balance of tangy and savory flavors.

Recipe 4: Green Chile Chicken Chili Verde: If you're a fan of heat, our green chile chicken chili verde is a must-try. This fiery rendition combines succulent chicken, roasted green chiles, and a blend of spices that pack a punch. Get ready for a taste sensation that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT TURKEY CHILI VERDE

Instant Pot Turkey Chili Verde image

Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!

Provided by Coco Morante

Categories Chili turkey Soup/Stew Super Bowl Instant Pot Winter Poultry Chile Pepper Hot Pepper Bean Dinner

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 pound ground turkey (93 percent lean)
1 yellow onion, diced
2 poblano or Anaheim chiles, diced
2 jalapeño chiles, diced
2 serrano chiles, diced
3 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 (15-ounce) cans pinto beans, rinsed and drained
1 (12-ounce) jar Mexican-style salsa verde (tomatillo based)
1/2 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro
Grated Monterey Jack cheese, for serving

Steps:

Select the Sauté setting on the Instant Pot and heat the oil. Add the turkey and sauté, breaking it up with a wooden spoon or spatula as it cooks, for about 5 minutes, until cooked through and no traces of pink remain. Add the onion, chiles, garlic, salt, oregano, cumin, and cayenne and cook, stirring occasionally, for another 5 minutes, until the onion has softened and is translucent. Stir in the pinto beans, salsa verde, and broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 20 minutes at high pressure.
Let the pressure release naturally for at least 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the chopped cilantro.
Ladle into bowls and serve hot, topped with the cheese.

INSTANT POT CHILI VERDE

Instant Pot Chili Verde image

I have been making Chili Verde for many years on my stove top, but since I got my electric pressure cooker, I will never go back to the old way. This the easiest and quickest way to make this dish. We like our Chili Verde with a thicker 'gravy' sauce, hence the addition of the instant potato flakes to help thicken the liquid.

Provided by Jeanne Benavidez

Categories Pork

Time 40m

Number Of Ingredients 14

Ingredients

4 lb boneless pork shoulder, cut into 1 1/2-inch chunks
1/2 c chicken broth
2 large potatoes, peeled and cut into 1-inch cubes
5 - 6 tomatillos, quartered, husks discarded
2 - 3 poblano peppers , roughly chopped, seeds and stems discarded (see note)
2 - 3 anaheim or cubanelle peppers, roughly chopped, seeds and stems discarded (see note)
4- 6 serrano or jalapeño chilies, roughly chopped, stems discarded
1 medium onion, roughly chopped
1 Tbsp ground cumin
1 Tbsp corriander
1 Tbsp crushed oregano
1 Tbsp kosher salt
1/2 c instant potato flakes (optional)
fresh flour or corn tortillas and lime wedges, for serving

Steps:

1. In a pressure cooker, place peppers, onions, garlic, spices, chicken broth and a big pinch of salt. (Do not add the meat, potatoes or the potato flakes yet.) Seal the pressure cooker, bring to high pressure, and cook for 5 minutes. Release pressure.
2. Using an immersion blender, puree the pepper mixture until it is like a green sauce.
3. Add the pork and stir to combine. Replace the lid and cook on manual for 18 minutes. Do a QR until pressure is released. Add the potatoes and pressure cook for another 4 minutes. NR for 5 minutes and then QR.
4. Depending on the amount of fat left on the pork, there may be a layer of grease on the top of the dish after it sits in the pot for a few minutes.... just take a spoon and get as much off as you can.
5. If the sauce is not like a gravy consistency, add ¼ to ½ cup instant potato flakes and stir to combine. Let the mixture sit for a few minutes for the potato flakes to dissolve and thicken the sauce.
6. NOTE: Since the peppers make a lot of 'juice' when cooked, adding all the ingredients to the pressure cooker, with just the small amount of liquid, makes for an intensely flavored stew that cooks in its own juices.

Tips:

Use a variety of chiles. This will give your chili verde a complex and flavorful heat. Some good options include poblano, Anaheim, and serrano chiles.
Roast the chiles before using them. This will help to bring out their flavor and reduce their bitterness. You can roast the chiles in a hot oven or over an open flame.
Use fresh tomatillos. Tomatillos are a key ingredient in chili verde, and they add a bright, acidic flavor. If you can't find fresh tomatillos, you can use canned tomatillos, but fresh is always best.
Don't overcrowd the pot. If you put too much meat and vegetables in the pot, they won't cook evenly. It's better to cook the chili verde in batches if necessary.
Season the chili verde to taste. Add salt, pepper, and other spices to taste. You can also add a bit of lime juice or cilantro for extra flavor.

Conclusion:

Instant pot chili verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover pork or chicken. With its complex flavors and tender meat, chili verde is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give instant pot chili verde a try. You won't be disappointed!