By Becky Hardin
Updated Oct 14, 2025
I can’t get over that this Instant Pot Chili Verde is made in just minutes, yet it’s super flavorful, and always warms my soul. I’ve added just the right amount of spice so every forkful is bursting with flavor! I love to fry tortillas and lay them at the bottom of the bowl for extra crunch and texture.
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5-Star Review
“Perfection! This will become a regular dish at our place.” – Angela
Easy Instant Pot Chili Verde Recipe
Chili Verde literally translates to green chili, but in this case, it is a Mexican-American dish you’ll find in many Tex-Mex restaurants. Chili Verde is a pork stew flavored with a mix of green peppers, chilis, and jalapenos.
When I don’t have time to make traditional Chile Verde , this Instant Pot Chili Verde is my go-to as it checks all the boxes. Done in under 30 minutes? Yes! One pot? Yes! Spicy enough, but won’t burn your mouth? Yes! Perfect for chilly nights? Absolutely!
I love a good Tex-Mex recipe, and if I had to eat one type of food for the rest of my days…this would be it. I love a recipe that lets you layer on all the toppings. I added cilantro, cheese, limes, tortillas—the works. That’s what comfort food is to me.
Ingredients1x2x3x
- ▢ 4 lbs. pork shoulder boneless, cut into 2" chunks
- ▢ 4 tomatillos quartered, husks removed
- ▢ 2 poblano peppers seeds & stems removed, roughly chopped
- ▢ 2 Anaheim peppers seeds & stems removed, roughly chopped
- ▢ 2 jalapeño peppers seed & stems removed, roughly chopped
- ▢ 1 can green chiles (4.5 oz. can)
- ▢ 1 white onion peeled & roughly chopped
- ▢ 6 cloves garlic peeled
- ▢ 1-2 tsp kosher salt
- ▢ 1 tbsp ground cumin
- ▢ 1 tbsp dried Mexican oregano optional
- ▢ ¾ cup fresh cilantro chopped
- ▢ 8 corn tortillas
- ▢ 1 tbsp canola oil
Extras:
- ▢ sour cream, fresh cilantro, cotija cheese, lime wedges
Instructions
- Set the Instant Pot to sauté. After 1 minute, add the pork cubes, tomatillos, poblano peppers, Anaheim peppers, jalapeño, green chilies, onion, garlic, cumin, 1 tsp kosher salt, and oregano. 4 lbs. pork shoulder, 4 tomatillos, 2 poblano peppers, 2 Anaheim peppers, 2 jalapeño peppers, 1 can green chiles, 1 white onion, 6 cloves garlic, 1-2 tsp kosher salt, 1 tbsp ground cumin, 1 tbsp dried Mexican oregano
- Set to manual and cook 25 minutes. Allow pressure to release naturally.
- While the chili verde cooks, prepare the tortillas by heating 1 tbsp of oil over medium-high heat in a medium skillet. Place a tortilla in the skillet and cook until the bottom side begins to bubble and turns golden. Flip it over and heat the other side. Press the tortilla into an individual serving bowl and set aside. Repeat with one tortilla per serving. (It’s a good idea to make a few extras.) 8 corn tortillas, 1 tbsp canola oil
- After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.
- Add cilantro to the remaining ingredients in the Instant Pot. Blend with an immersion blender or in a countertop blender. Season to taste with salt. ¾ cup fresh cilantro
- Return pork to sauce and stir to combine.
- Ladle the chili verde into the bowls with the tortillas and garnish with chopped cilantro, a dollop of sour cream, cotija cheese, and a wedge of lime. Enjoy! sour cream, fresh cilantro, cotija cheese, lime wedges
Equipment
- Instant Pot
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chili Verde Step by Step
Load the Instant Pot: Set the Instant Pot to sauté and then add 4 lbs. pork shoulder, 4 tomatillos, 2 Poblano peppers, 2 Anaheim peppers, 2 jalapeno peppers, 1 can green chiles, 1 white onion, 6 cloves garlic, 1-2 tsp kosher salt, 1 tbsp ground cumin, and 1 tbsp dried Mexican oregano.
Cook the chili: Set the Instant Pot to manual, and cook for 25 minutes. Allow pressure to release naturally.
Prepare the tortillas : Heat 1 tbsp of oil over medium-high heat in a skillet, place a tortilla in the skillet, and cook until the bottom side begins to bubble and turns golden. Turn it over and heat on the other side. Press the tortilla into an individual serving bowl and set aside. Repeat with one tortilla per serving, though I find it helpful to have a few extras.
Remove the pork : After the steam has been released from the Instant Pot, using tongs, transfer the pork pieces to a plate.
Add cilantro : Add ¾ cup fresh cilantro to the ingredients in the Instant Pot, blend with an immersion blender or in a countertop blender, and season to taste with salt.
Return pork : Return the pork to the sauce and stir to combine.
Serve: Ladle the chili verde into the bowls with the tortillas and garnish with chopped cilantro, a dollop of sour cream, cotija cheese, and a wedge of lime. Enjoy!
How to Store
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or over the stove.
Freeze chili in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
For me, no bowl of chili is complete without tortilla chips , a dollop of guacamole , and a side of salsa .
more instant pot recipes to try
Instant Pot Beef Stew Recipe (5 Spice Beef Stew)
Instant Pot Zuppa Toscana Recipe
Instant Pot Brisket – Thai Style Beef Brisket Recipe (Pressure Cooker Brisket)
Instant Pot Chicken Tortilla Soup
Instant Pot Chili Verde
Equipment
- Instant Pot
Ingredients
- 4 lbs. pork shoulder boneless, cut into 2" chunks
- 4 tomatillos quartered, husks removed
- 2 poblano peppers seeds & stems removed, roughly chopped
- 2 Anaheim peppers seeds & stems removed, roughly chopped
- 2 jalapeño peppers seed & stems removed, roughly chopped
- 1 can green chiles (4.5 oz. can)
- 1 white onion peeled & roughly chopped
- 6 cloves garlic peeled
- 1-2 tsp kosher salt
- 1 tbsp ground cumin
- 1 tbsp dried Mexican oregano optional
- ¾ cup fresh cilantro chopped
- 8 corn tortillas
- 1 tbsp canola oil
Extras:
- sour cream, fresh cilantro, cotija cheese, lime wedges
Instructions
- Set the Instant Pot to sauté. After 1 minute, add the pork cubes, tomatillos, poblano peppers, Anaheim peppers, jalapeño, green chilies, onion, garlic, cumin, 1 tsp kosher salt, and oregano. 4 lbs. pork shoulder, 4 tomatillos, 2 poblano peppers, 2 Anaheim peppers, 2 jalapeño peppers, 1 can green chiles, 1 white onion, 6 cloves garlic, 1-2 tsp kosher salt, 1 tbsp ground cumin, 1 tbsp dried Mexican oregano
- Set to manual and cook 25 minutes. Allow pressure to release naturally.
- While the chili verde cooks, prepare the tortillas by heating 1 tbsp of oil over medium-high heat in a medium skillet. Place a tortilla in the skillet and cook until the bottom side begins to bubble and turns golden. Flip it over and heat the other side. Press the tortilla into an individual serving bowl and set aside. Repeat with one tortilla per serving. (It’s a good idea to make a few extras.) 8 corn tortillas, 1 tbsp canola oil
- After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.
- Add cilantro to the remaining ingredients in the Instant Pot. Blend with an immersion blender or in a countertop blender. Season to taste with salt. ¾ cup fresh cilantro
- Return pork to sauce and stir to combine.
- Ladle the chili verde into the bowls with the tortillas and garnish with chopped cilantro, a dollop of sour cream, cotija cheese, and a wedge of lime. Enjoy! sour cream, fresh cilantro, cotija cheese, lime wedges
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
