Pressure Cooker Chili Verde. Green Pork Chili from my Instant Pot, ready in about an hour thanks to pressure cooking.
Is this chili? I mean…it isn’t red.
Chili Verde, or Green pork chili, is a staple of the Southwest. Once you leave Texas and its dried ancho based chiles, you get into long green chili territory. The most famous long green is the Hatch chili of New Mexico, which is the start of Chili Verde territory, but Chili Verde stretches north to Colorado, and west through Arizona and in to California. 2
I’m sharing two different versions of the Salsa Verde recipe - one is the real deal, with home-roasted chiles. If I can get New Mexico or Anaheim long green chiles (and fresh tomatillos), I use them - the results are fantastic.
At least, that’s what I do in the summer. For all my talk of the Southwest, I only get to visit; I live in Ohio. In the winter, long green chiles are hard to come by - and ridiculously expensive when you can find them. That’s when I have to improvise, and canned green chiles and jarred tomato salsa have to be good enough for my Salsa Verde. (While I dream of the hot, dry Southwest during a February snowstorm.)
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Pressure Cooker Chili Verde (Green Pork Chili)
- Total Time: 1 hour 20 minutes
- Yield: 8-12 1x
Description
Pressure Cooker Chili Verde (Green Pork Chili) recipe - green pork chili from the great American Southwest, sped up using the pressure cooker.
Ingredients
Homemade Salsa Verde
- 1 pound tomatillos, husked and rinsed
- 2 pounds Anaheim chiles, halved, stemmed and seeded (or New Mexico chiles)
- 2 jalapeño peppers, halved and stemmed
- ½ cup cilantro leaves and stems
- 1 teaspoon Diamond Crystal kosher salt
Quick Salsa Verde (from cans)
- 27 ounces mild fire roasted diced green peppers (one 28 ounce can, or 6 (4-ounce) cans)
- 16 ounce jar tomatillo salsa or salsa verde
Chili
- 4 pounds pork shoulder, cut into 1½-inch cubes (trim off as much fat as possible)
- 2 teaspoons Diamond Crystal Kosher salt
- 1 tablespoon vegetable oil
- 1 large onion, diced
- ½ teaspoon Kosher salt
- 4 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 cup chicken stock (preferably homemade) or water
- Juice of 1 lime
- Salt and pepper
Instructions
- Option 1: Homemade Salsa Verde: Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
- Option 2: Quick Salsa Verde: Mix the canned diced chiles and tomatillo salsa in a medium bowl.
- Brown the pork: Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- Saute the aromatics and toast the spices: There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
- Pressure cook the chili for 30 minutes with a Natural Release: Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Serve the chili: Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.
Notes
Why brown only one side of the pork? I find it the best compromise between flavor and speed. Browning one side of the pork gives me the browned bits on the bottom of the pan that build flavor in a chili; browning only one side means I don't spend forever browning pork.
Like beans in your chili? Serve with Pinto Beans on the side, and stir in as much as you want. (In the Southwest, beans are a condiment, added in as needed.)
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: American
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
My Top 5 Pressure Cooker Chilies
Pressure Cooker Texas Red Chili
Slow Cooker Chili Verde
My other Pressure Cooker Recipes
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Connie Boggs says
This is by far the best Chili Verde I have ever had. My dad being Mexican, and my grandfather being a Mexican chef, my dad said this is some of the best green chili he has ever had. The only thing I will do next time is add some cornstarch and water to thicken the sauce up a bit. That's just a personal preference. But this is now in my favorites and WILL be made again!!! Awesome stuff!!!!!
★★★★★
Mike Vrobel says
Thanks, glad you enjoyed it!
Kat says
I’m just learning to use my instant pot and tried to make my own recipe for chili verde but kept getting the “burn” warning so had to switch it to slow cooking. Then I found your recipe. I will try it next time but my ingredients look very similar. Do you have any tips on how to avoid the burn warning when making a thick stew like this?
Mike Vrobel says
I haven't had burn warning issues with this recipe, but...my post on how to avoid the burn warning: https://www.dadcooksdinner.com/fix-instant-pot-overheating/
Jocelyn Wilson says
Excellent Chili Verde! I grew a ton of green Hatch chilis this year and they really shined in this recipe. That along with local pastured pork, my own garlic and Jalapeños provided layers of flavor. It was succulent and my husband ate three bowls. Kudos!
★★★★★
Mike Vrobel says
Thank you!
Mike from Austin says
Mike,
This is one of your best pressure cooker recipes. I would adjust the prep time to be longer, especially if you are carefully trimming the pork. We've been enjoying this for years. The annual Hatch festival is going on in Austin, (largely sponsored by HEB,) and I stocked up. Making a double batch of the Hatch/tomatillo mixture, which I also use for smoked chicken enchiladas. With the Hatch peppers, I get the hot ones, and the store roasts them. They freeze great. I actually reverse the proportion of peppers and tomatillos, because the peppers are that hot. I skip the jalapenos, because the hot Hatch chilies get the job done. I hope that we can share a meal sometime when you come to Austin.
Take care,
Mike from Austin
★★★★★
Mike Vrobel says
I’m jealous about being close enough to New Mexico to get Hatch chilies! I have occasionally seen them canned around here, but that’s the closest I can get.
MS says
Great recipe! Have cooked it verbatim a dozen times and always turns out fantastic. Recently started adding chopped red bell peppers for color. Also been toying with slower cookers, results have been awesome. 6-8 hrs resulting in amazingly tender pork.
★★★★★
Mike Vrobel says
Thanks!
Rex H says
Welp recipe 1 went pretty well. I halved the chilies & de-seeded them mostly and left put the cilantro (brown my heart, but I have soap tasters and non-spicy lovers) and left out the onion (my fault, missed it in the recipe). My Mexican girlfriend said it was like verde she had as a kid in central California, so I’m taking that as a compliment for both of us. I left the fat on my Pork cause I like fat, wrapped it in a burrito with some cheese and rice and have to say it was a success. #DadsWhoCookDinner
★★★★
R Horn says
Love this recipe!!!! Tried with both canned and and not canned chilies. My store(s) can only get 10 oz cans largest size. Would green enchilada sauce work? Or word it be to far off? Just wanting to know. Thanks for anyone’s help.
★★★★★
Marie says
Thank you so much for the recipe! This was the first Mexican dish I ever made.!! My fiance loved it. I followed the recipe, except for the coriander because the grocery I went to didn't have it. We had it for dinner last night, with cilantro lime rice ! Yummy!! And then the leftover for chili verde omelette this morning. So good!!!
Dee Dee says
Delicious flavor!!
I used 24 oz bag of frozen 505 hatch chiles (mild) and 16 oz jar of 505 tomatillo garlic lime salsa (medium). If you're familiar with the brand, you know they pack some heat. This combo was quick, easy and has plenty of heat. Perfect!!
★★★★★
Trey says
I made this terrific dish during the pandemic in an Instant Pot to satisfy my craving for Mexican relatively inexpensive Mexican food (cheaper to make your own here in SF Bay Area).
Boy, was it good!
I used jarred green stuff & quality pork shoulder the meat counter guy cubed for me).
At first, I thought you were nuts was for listing 27 Oz of green chiles. It’s a huge can.
But it came out great.
Four lbs is a lot so I froze much of it in small glass bowls. I just take one out the night before (It held up taste-wise very well). ‘Been eating it for 2 weeks with my Instant pot beans with Cherry tomatoes, onion & bacon happily.
Thanks for a real good recipe!
★★★★★
razzy 7 says
Why not freeze Hatch chiles when you can find them, Mike? I know you freeze chicken broth. I live in Kansas and we don't have Hatch chiles very often, but during Hatch chile season, one of our garden centers takes a truck to New Mexico (once and sometimes twice) and brings back a truckload of Hatch chiles. They roast them at each of their 2 locations. Or if you'd rather have them not roasted you can buy them unroasted as well. The smell of roasting chiles is fantastic. They're typically available in 3 or 4 heat levels. A couple of years ago, they apparently purchased a couple of freezers and have the chiles available for much of the year.
Mike Vrobel says
Because I’m not as fortunate as you, and don’t have access to them.
Michelle Wade says
I love this easy recipe, I use the jars of Verde sauce, and a can of diced tomatoes with chilies in them. Also reading about the smoke lovers, I've tried using about a tablespoon of liquid smoke in my pork while browning it and adding a teaspoon to the instant pot for the pressure cooking part. Really does make a difference. I'm brand new to this instant pot cooking. So I think I'll check out any more of your instant pot recipes. Thanks again...
Heidi says
This was terrific. Cooked brown rice pot in pot and easy hearty dinner thar was delicious. Great spice choices.
★★★★★
Lisa says
Wow, this was really good. I ended up making the chili with chicken, but it was excellent. Will make again.
★★★★★
Paul says
I made this with a variety of peppers from my garden - Anaheim, poblano and jalapeño to start. The change up was that they were at different stages of maturity. Some were green, but maybe half had turned red. After roasting everything and blending with the cilantro, the heat was pretty mild, so I roasted 5 serranos and added them to the salsa - perfect. My wife and I were dipping chips in the warm salsa and couldn’t stop!
Other minor changes were that I browned the pork on both sides and I added a little fish sauce to the mix before pressure cooking. Came out great.
Thank you for posting the recipe. Due to the unique mix of garden ripe peppers, I don’t expect to ever duplicate the last outcome, but this can be tweaked and come out great many similar ways.
★★★★★
Art says
Great!
★★★★★
Fiona Cordingley says
Mike, I’m so impressed! I lived in West Texas 25 years ago and travelled to New Mexico regularly. The best Chili Verde was found in tiny towns/ gas stations, and the recipe was a well-kept secret, until now. You brought me back to that moment of discovery in exciting Tex-Mex/ South Western food and cultures.
As with everything in life, I like to add my own flair. I added another 125 ml/ 1/2 cup or so of broth for additional liquid Before cooking. The NM Chili Verde I am familiar with had large chunks of potatoes so I cooked the meat and sauce to 28 minutes, vented, added 1 lb of large cubed russet potatoes and cooked for another 2 minutes. Let naturally vent for 20 minutes. I added 15 mls/ 1 tablespoon of Thai fish sauce for some umami at the end, along with the lime juice. It was fantastic.
The family loved this meal and it will be a regular to our family table. Thanks so much!
Fiona
★★★★★
Sharon Carter says
Made the home made version in the IP and it was great. This one will go in my recipe binder. Thank you
★★★★★
Loren D. says
Wow, this came out so delicious! I had a terrific slow cooker chile verde recipe and was looking for an instant pot alternative. I think this one is better than the slow cooker recipe! Very good. Thank you for sharing.
★★★★★
Mike Vrobel says
You’re welcome!
Nathan & Cheril says
Dude, the sauce in this recipe is AMAZING! I am eating this as I type. I literally could just put a big straw in this and have that for dinner. Yes I did use the fresh version, fresh is always better. I personally think this sauce could win awards! We are going to experiment with putting this sauce on other things , like maybe breakfast burritos for starters, it would make a great condiment as well. I just printed this recipe out and will be using it for years to come. Thanks so much for sharing!
★★★★★
Euphorbia says
We made this last night and it was *fantastic*. We went for the weeknight jarred/canned salsa version, and that worked out just fine, although perhaps we just don't know what we're missing. I think we browned the meat more than the recipe instructed, because we had time, and we bumped up the garlic a bit. We found it was a bit more liquidy than we wanted so after it was done cooking, we removed the meat from the cooker & reduced the liquid down somewhat, then added it back to reheat. We served it over white rice with sliced avocado, chopped cilantro, and a dollop of labneh (our preference over sour cream, although that would be fine too). We will put this in our regular repertoire. Thank you!
★★★★★
Laurel Cogdill says
Thank you for this recipe. We spent a week in Colorado a few months ago and ate green chili every chance that we got. I brought back some jarred hatch chilies back and used this to make the “shortcut” version and it came out fantastic. To anyone making this make sure that you account for the time it takes for the instant pot to come to pressure. It took mine a while (20 minutes) since there is a lot of liquid and volume that has to come up to temp.
★★★★★
Brent Gay says
This recipe is exceptional as written. Consider this ☆ a sixth star. Follow the recipe verbatim for the first batch, then adjust to preference the next. Without a doubt, there will be a next.
★★★★★
Cathy says
I love this recipe! I make the homemade version of the salsa. I was wondering if it freezes well.
Thank you!
★★★★★
Mike Vrobel says
Not really - it separates after it's frozen. It's fine if you're using it for cooking, like making a second batch of chili, but it is not good for chips.
Donna says
I used fresh chilies and followed the recipe as written. It was beyond delicious! The meat, the sauce, yummy!! I served it with
rice, corn bread, and salad. It was a big hit with all! Thank you!
Jory says
Nice flavors. I used Hatch medium green salsa and it was too hot for us — and we like hot. Going to keep searching for a different tomatillo salsa to use next time.
★★★★★
Deb says
Great recipe!! It took way more than 20 minutes to prep, but that’s ok - it was worth the effort. Tomatillos are such a great ingredient, but I never think to use them. When I saw some exceptionally nice looking ones in the local grocery, along with a pork roast that was on sale, I knew I had to find a recipe.
As noted earlier, pork loin roast isn’t the best cut for the pressure cooker, but after cooking I took the tender pork cubes, mashed them a bit to break them up, and served with the chunky bits of the sauce on tacos with avocado, a dab of crema, and some quest fresco. Wonderful!
I saved the extra sauce, added a can of pozole and shredded chicken from the grocery store rotisserie for a delicious second supper.
You just can’t beat Southwest flavors made from scratch!
Thank you!!
★★★★★
Angela says
Made this recipe tonight. It was AMAZING! Followed the recipe exactly, making the salsa from scratch. Served it with tortillas, lime Juice, and jack cheese as a accompaniment. Took awhile to prepare.
Tip: Make salsa ahead if you want to make it homemade and save time.
Tip: No need to make reservations at your local Mexican restaurant, because this is a sure fire hit.
★★★★★
Deanna Costa says
I made the "cheater" version of the recipe and it was SO good! The only change I made was replacing 8 oz of the canned green diced chiles with a 8 oz of Hatch chili salsa. This is a great party recipe as it will feed an army! Will definitely use this as my go to recipe for chili verde!
★★★★★
Kathy Moses says
This recipe is amazing. I made it with the homemade salsa version. It’s a 10+. Thank you for sharing this! It will definitely become a staple dish in our home.
★★★★★
Jerusha says
I made this tonight with the premade salsa version. It was perfectly delicious and so easy! Just don't forget to allow extra time for the instant pot to reach peak pressure... about 10-15 minutes. I also added cornstarch at the end to thicken it just a bit.
★★★★★
Amy says
This is hands down one of our favorite recipes! I have both made it both ways and love it. I usually add a few tablespoons of flour to thicken it up but that is my only deviation. Enjoy! We do!
★★★★★
Ken says
I made this recipe, the canned version of it. I used deer meat instead of pork. I was going to make regular chili with a neck roast and shank but this worked out even better. I cubed it and just followed the recipe exactly. I did and about 1 TS of bacon grease to it. It was a big hit. So tender and tasty.
I did make 2 batches so I could freeze one. The second one I add 2 cayenne peppers whole to just for flavor. I loved it that way.
★★★★★
Nicole says
Thank you for posting a “cheater” version, there’s an amazing jarred version of hatch chiles I love for times when we didn’t have easy access to hatch chiles, but it’s so hard to translate the recipes that include homemade versions ... this is exactly what I was hoping for!
Jordan W says
Do you think it would turn out ok if I used pork belly instead of shoulder? I know belly has a lot more fat on it. I don't know if it would make it too greasy or not.
Mike Vrobel says
I don't think it would work in this recipe - too much fat in pork belly. Maybe try my pork belly recipe instead: https://www.dadcooksdinner.com/pressure-cooker-pork-belly-beer-braise/
Cierra says
Delicious!! Added some beans that I made the night before I to it at the end. This recipient has now sold us all on how amazing the instant pot is 😀
★★★★★
Heather says
I am making this tonight for the 2nd time. I did cheater salsa, but added a pound of chunked tomatillo anyway, because I love them. My family could not say enough about how delicious it was. This was not my first rodeo with chili Verde by far, but it is the most memorable. Thank you 🙂
★★★★★
Karen R says
Thank you for this recipe! I made this and your pinto beans today and they were heavenly!
★★★★★
Anna A. says
Delicious! I added a few cut up potatoes because I’ve always grown up eating it like that! Thanks for the delicious recipe!
★★★★★
Starr says
awesome recipe! i scaled this down to a little less than half the original recipe, because there are only 2 of us at home and i wanted to make it in my instant pot mini (3 qt). in case anyone is interested in making it this way, i still used the whole jar of salsa (frontera brand as pictured, my favorite), added 4 large finely chopped roasted serrano peppers instead of canned chiles, and did not need any extra water or stock. I pressure cooked it for 40 minutes because i wanted to be sure the meat was really really tender, and it was so soft i barely needed to chew, so i'll use your cook time next time! served with white rice, refried pinto beans, sliced avocado, sour cream and shredded cabbage salad. the leftovers were even better after they had sat in the fridge for a couple days. thank you!
★★★★★
Jack says
Just made this. its is really good.
My mother in law would put an amount of sugar to cut the acid (same as spaghetti sauce) I couldnt tell you what amount- it will be an experiment
Sarah says
Thank you so much for sharing this recipe!
This was my first time to making Pork Green Chili and I used your recipe. I actually only read the ingredients part before I started prepping and ended up having all of the ingredients for both homemade and quick salsa verde.... I decided since it was my first time I might as well make it like I do everything else, "with a little twist." So I decided to make both and combine.
It turned out delicious!!! I really like the lime juice at the end, really pulls all of the flavors together.
Thank you!!!
★★★★★
Mike Fromm says
Great recipe Mike! The pressure cooker instructions were quite helpful. I made it last night using canned chiles, a mix of hot & mild. I really liked it but it was too spicy for my wife so I'll be using all mild next time.
★★★★★
Irene says
I've been making Green Chile Stew for the 17 years that I've lived in the Southwest. Your recipe was the best I ever made! (Even though I forgot to buy tomatillos & salsa.) It was the spices that you added that improved the flavor. Thank you.
Josh says
Fantastic. I added some diced tomatoes (my preference) and a little adobo sauce from one of those Embasa Chipotle cans - adds a smokey element to an already great recipe. And with this recipe, the pork just fell apart with the spoon I used to scoop it out. Thanks again.
★★★★★
amy says
Can I substitute pablano for Anaheim?
Mike Vrobel says
Sure! It will come out hotter, and the flavor will be a little different, but it will still be great.
Bryan says
I've made this once or twice before and making it again tonight. I love how you refer to low-salt chili as possibly tasting "flat" ... I've never used that description, but it fits perfectly. Stealing it!
★★★★★
Samuel Gay says
Mr Vrobel,
In a previous comment, the smokiness of adding canned chipotles was mentioned. This comment triggered my question: Have you tried smoking pork, just long enough so it draws in the smoked flavors? With a rub? Without?
As a native of Alabama, presently residing in Oklahoma I hadn't heard of Chili Verde until recently. Your recipe was the first (and since, only) variation I've tried. It is nothing shy of fantastic! I'm waiting for the natural pressure release now.
All the above was said to say this: thank you for sharing your exceptional creation.
Two thumbs up, 5 Stars, and a 15 minute standing O' are all much deserved. Thank you, sir.
★★★★★
Mike Vrobel says
I had not tried smoking pork first - if you do, let me know how it goes.
Jerome says
I have smoked before the instant pot and it is sooooo good. I cut into the pork shoulder so the smoke would get in, then did a dry rub. Hit it with heavy smoke for about an hour then into the instant pot for an hour. 3lbs bone in. It’s about 20-24 minutes per pound.
Graeme Young says
Really nice recipe. Made it this evening and it was a total hit. Thanks for posting.
★★★★★
Diana says
Can't wait to try this! My Costco again has 40 oz jars of the 505 brand diced Hatch Chile's - only other ingredients are garlic, salt, lime. Someone else here mentioned this brand. I lived in NM for a few years so this is nostalgic for me. I just have to find the tomatillo salsa. Could I do just the tomatillo part homemade? What to do with the rest of the 40 oz jar of green chiles? Use it to top vanilla ice cream of course!
Heather Williams says
This was delicious!!! Thank you! I used meat that I'd cut from a giant Costco-sized pork loin (which had given me a roast, chops and this pound or so of stew meat). I was looking for something easy, and this recipe packed so much flavor into so little effort, and the meat was so soft and shreddy. I didn't make my own tomatillo salsa; I used 1/3 jar of Trader Joe's Hatch Green Chili salsa and a 4-oz can of diced green chilis. After the meat had cooked, I also threw in a can of rinsed Great Northern Beans, and served the whole thing on top of brown rice, with a sprinkling of shredded cheese. I will be making this one again...and checking out your other recipes!
April says
Oh my goodness! This was so delicious and would like my college sons to try this as they love to cook. They don't have a pressure cooker just a crock pot. Can you tell me if they would need to do anything different and the timing in a crockpot if you have tried. Thank you so much for sharing your recipe...it is THE BEST!
★★★★★
Mike Vrobel says
You're welcome!
Chris says
SO GOOD! I made this last night following the recipe almost exactly as written and making the salsa with fresh ingredients. Making the salsa was, while an additional step for my lazy, one-pot pressure cooker ways, easy. The Anaheim chiles gave up their skin much more easily than has been my experience trying the same process with poblanos. I did use probably almost a 1:1 ratio of tomatillos to chiles rather than the 1:2 just because I didn't weigh the tomatillos until I got home but the result really was spectacular. Very fresh and bright tasting. I served this over jasmine rice. Living in Maryland, it's difficult to find decent Mexican food; this really hit the spot! By the way, your Instant Pot Mac n' Cheese is a staple at my house, as this is sure to be, too.
JRod says
First time ever making chili verde followed the recipe exactly and extremely happy my husband said no more restaurants thank you so very much wish I could print the recipe
★★★★★
Mike Vrobel says
There is a print button on the top right of the recipe?
Christy M says
DELICIOUS!!! I used the canned version and we loved it!
My only piece of advice is to buy a boneless piece of pork, or have the butcher remove the bone for you. It's a pain in the hiney to cut out.
★★★★★
Jocelyn says
If I have a 2lb pork loin cut up into cubes would it be the same time as a pork shoulder?
Mike V says
Pork loin is not good in the pressure cooker. It is too lean, and over-cooks too easily. I would go with 15 minutes at high, and hope for the best...
Robin says
Hi, This is my first time using an Instant Pot. Do I need to account for the time it comes up to pressure or do I set it for 30?
Mike V says
Just set it for 30. In general, "Cook at high pressure for X minutes" means don't start the timer until the cooker has reached high pressure.
Nanci says
Thank You!!!
Nanci says
Same cook time?
Nanci says
I have a 5 lb bone in shoulder can you please tell me if the instructions are the same.
Cannot wait to make this
Thanks
Nanci
Mike V says
Yes, that will work fine. Cut the shoulder into 1 1/2 inch cubes and you will be ready to go.
John W h elanl. says
I'm going to make chili verde with skirt steak using an instant pot. It's only a little over a pound. Think 25 minutes should be enough cooking time. What do you think?
Mike V says
Never tried skirt, but I've done flank steak, and it took 35 min. with a natural pressure release.
Catherine S. says
I live in Colorado and when Hatch chili season comes I usually can or freeze them for use during the year. I've found "505" brand jarred green chilies to be the best substitute for fresh. For some unknown reason, I've never made my green chili recipe in my Cuisinart electric pressure cooker (love it!). And I don't use tomatillos enough. I don't know if I'm just used to eating chilies, but Anaheims aren't very hot since they're one of the mildest. Thanks for the recipe!
Mike V says
I had a mistake in the timing under pressure - correct numbers are 30 minutes high pressure in an Electric PC/25 minutes stovetop.
★★★★★
Carolc says
It sounds great. I live in Oh-io also and want to make the can version. How spicy is it?
Mike V says
It's medium to hot. It's got some heat, but it sneaks up on you - the green chiles aren't a big blast of heat at first, but one that builds.
Gary says
I made this using canned hatch chiles. I backed off big time on the Cilantro, I don't like the soapy taste. It was delicious. I used coriander with lime. I've always eaten green chile in restaurants, but NO MORE! THANKS for a great recipe.
★★★★★