Instant Pot Chili Verde Recipes

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.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

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.

Steps:

• Place chicken thighs, tomatillos, peppers, onion, garlic, cumin, and salt in an Instant Pot. Saute on high for 5-8 minutes, until chicken is lightly seared. Place lid on Instant Pot, seal, and cook manually on high pressure for 15 minutes. When finished, allow pressure to release naturally.
• Remove chicken from pot and shred, then set aside.
• Add cilantro and Worcestershire sauce to the remaining ingredients in the Instant Pot. Using an immersion blender (or transferring everything in the Instant Pot to a high-power blender), blend until sauce is smooth. Pour sauce over shredded chicken (as much or as little as you want).
• Serve warm topped with cilantro, fresh squeezed lime juice, and tortillas.