Best 4 Instant Pot Colorado Chile Verde Recipes

INSTANT POT® CHILE VERDE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add 1 tablespoon olive oil. Add tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove garlic earlier if it browns sooner.)
• Transfer vegetables to the bowl of a food processor and puree with 2 cups chicken broth until smooth.
• Clean and dry the inner pot of the Instant Pot®. Select Saute function and heat remaining olive oil. Add pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if necessary, until pork is browned on all sides and vegetables are soft, 7 to 8 minutes. Cancel Saute function. Pour in remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in reserved tomatillo puree.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in chopped cilantro.

CHILI COLORADO RECIPE - TRADITIONAL MEXICAN DISH MADE IN AN INSTANT POT

Steps:

• Cube meat into medium size pieces, 1" X 2"
• Add oil to the Instant Pot and turn on saute mode. Lightly salt meat and brown on all side in 2-3 batches.
• Turn off the Instant Pot and add Las Palmas chili sauce.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into Instant Pot and add 1 bay leaf.
• Place lid on and lock vent.
• Cook on stew/meat setting and let the pressure to naturally release.
• Season with additional salt
• Cube meat into medium size pieces, 1" X 2"
• Add oil to a large skillet or Dutch oven. Lightly salt meat and brown on all side in batches if needed.
• Place meat in a slow cooker and add Las Palmas chili sauce.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into slow cooker over meat and add 1 bay leaf.
• Cover and cook on low for 7 hours or high for 4 hours.
• Season with additional salt
• Cube meat into medium size pieces, 1" X 2"
• Add oil to a Dutch oven. Lightly salt meat and brown on all side in batches if needed.
• Add Las Palmas chili sauce to the meat.
• To prepare the chili sauce, heat a skillet on medium heat and lightly saute the chili pods until lightly fragrant (watch carefully so they don't burn).
• Remove from heat and let cool. Once cool, remove the stems and cut chili to remove the seeds.
• Place a small saucepan filled with 3 cups of water on high. Once boiling, place chili in the pan and cover. Remove from heat and let sit for 15-20 minutes.
• Strain chili and reserve 1 cup of the chili water.
• In a blender add soften chilies, broth, 1 cup of chili water, garlic cloves, cumin and all-spice. Blend into a sauce.
• Pour sauce into Dutch oven over meat and add 1 bay leaf.
• Bring to a boil, then cover, and reduce heat to simmer.
• Simmer for 1-1/2 to 2 hours or until beef is tender.
• Season with additional salt

CHILE VERDE

Steps:

• Line a cast-iron griddle or skillet with aluminum foil, set over high heat, and roast the tomatillos and serrano, turning often, for 5 to 7 minutes, until lightly charred and slightly softened. Transfer to a blender. Dice 1 Anaheim chile and 1 poblano chile and set aside. Add the remaining 2 Anaheims and 1 poblano to the blender and puree until smooth.
• Press Sauté-normal/medium on the Instant Pot and heat the lard. Add half of the pork in a single layer and cook, stirring occasionally, for about 5 minutes, until lightly browned. Season with 1 1/2 tsp of the salt and 3/4 tsp of the pepper, then, using a slotted spoon, transfer the pork to a plate. Add the remaining pork, the onion, garlic, and cumin and cook, stirring occasionally, for about 2 minutes, until lightly browned. Season with the remaining 1 1/4 tsp salt and the remaining 3/4 tsp pepper. Add the flour and cook, stirring frequently, for about 2 minutes, until the flour begins to brown. Add the reserved pork, the broth, tomatoes, and potatoes (if using) and scrape up any browned bits on the bottom of the pot. Press Cancel.
• Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 25 minutes. When the cooking program is complete, press Cancel. Let the pressure release naturally for 20 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the reserved diced Anaheim and poblano chiles. Taste and adjust the seasoning with salt and pepper if needed. Serve with the rice, passing the sour cream, cilantro, diced onion, and avocado on the side.
• Press Sauté-normal/medium on the Instant Pot and heat the oil. Add the onion and garlic and cook, stirring constantly, for about 1 minute, until lightly browned. Add the rice and cook, stirring, for about 2 minutes, until the grains begin to take on a light golden tinge. Press Cancel. Add the salt, water, and broth, then scrape up any rice that may be stuck to the bottom or sides of the pot. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot housing and gently swirl the inner pot to get the grains to settle into an even layer. Return the inner pot to the housing.
• Secure the lid and set the Pressure Release to Sealing. Press Rice.
• When the cooking program is complete, press Cancel. Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, using a fork or chopsticks, gently fluff the rice. Wipe off the condensation from the lid, then replace it without securing it. Let the rice rest for 10 minutes. Serve hot.

CHILI VERDE

Steps:

• Press Sauté; heat oil in Instant Pot®. Add pork; cook about 6 minutes or until browned. Remove to plate.
• Add onion to pot; cook and stir 3 minutes or until softened. Add tomatillos, garlic and cumin; cook and stir 3 minutes, scraping up browned bits from bottom of pot. Stir in beans, chiles, salt, pepper and pork; mix well.
• Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
• When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Stir in cilantro.