Best Instant Pot Chili Verde Recipes

Instant Pot Turkey Chili Verde image

Provided by Coco Morante

Number Of Ingredients 16

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 image

Provided by Jeanne Benavidez

Categories Pork

Time 40m

Number Of Ingredients 14

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.