Description
Instant Pot Quick Chili Verde. Green ground pork chili, with dried pinto beans, ready in under an hour thanks to pressure cooking and jarred Salsa Verde.
Ingredients
Scale
Soaked Beans
- 1 pound dried pinto beans
- 8 cups water
- 1 tablespoon fine sea salt
Chili
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, crushed
- ½ teaspoon fine sea salt
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon oregano
- 2 pounds ground pork
- ½ teaspoon fine sea salt
- 2 cups chicken broth or water (preferably homemade broth, or store-bought low sodium broth)
- ½ teaspoon fine sea salt (if using homemade broth or water)
- 8 ounces canned diced green chiles
- 32 ounces store-bought Salsa Verde or tomatillo salsa
- 1 tablespoon brown sugar
- ½ teaspoon fresh ground black pepper
Instructions
- Sort and rinse the beans: Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight soak or a quick soak.
- Overnight soak: Cover the beans with the 8 cups of water and add the 1 tablespoon of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
- OR: Pressure Quick Soak for 1 minute with a 30-minute Natural Release: Put the beans, 8 cups of water, and 1 tablespoon of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot), then let the pressure come down naturally for a full 30 minutes. (Quick release any pressure remaining after 30 minutes, but let the beans rest for the full 30 minutes, even if the pressure releases itself earlier.) Drain the beans and discard the soaking liquid.
- Sauté the aromatics and spices: Set the Instant Pot to sauté mode adjusted to high (medium-high heat in a stovetop PC). Add the vegetable oil and heat until shimmering, about 3 minutes. Stir in the onions and garlic, then sprinkle with the ½ teaspoon salt. Sauté, stirring occasionally, until the onions soften, about 5 minutes. Make a hole in the center of the onions and add the cumin, coriander, and oregano. Toast for 1 minute, then stir the spices into the onions.
- Start the pork, then everything in the pot: Add the ground pork to the pot, sprinkle with ½ teaspoon fine sea salt, then stir the pork into the onions. Cook, stirring and breaking up the pork, until the pork loses its pink color, about 5 minutes. Pour in the chicken broth (and ½ teaspoon salt if using homemade broth) and stir, scraping the bottom to loosen any browned pork, onions, or spices. Stir the drained pinto beans into the pot, then stir in the diced chilies and all the salsa verde.
- Pressure Cook for 20 minutes with a Quick Release: Lock the lid and pressure cook at high pressure for 20 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 18 minutes if using a stovetop pressure cooker. Quick release the pressure.
- Serve: Carefully remove the lid, tilting it away from you to avoid the hot steam. Stir in the brown sugar and fresh ground black pepper. Ladle into bowls, add your favorite chili toppings (mine are sliced jalapeños, sour cream, diced onions, Fritos, and shredded cheese). Serve and enjoy!
Notes
- The heat level of this chili depends on the heat level of the jarred salsa. If you need more heat, add a minced jalapeño (or a couple of minced serranos) with the onions and garlic.
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- Flat edged wooden spoon
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American