Instant Pot Pork Green Chili Stew Recipe
This super easy Pork Green Chili is packed with tender chunks of fall-apart pork, tangy salsa verde, green chiles, and crushed tomatoes for a bold, mildly spicy, and delicious pork stew loaded with authentic Mexican flavors! An awesome weeknight dinner ready in under an hour!
Servings: 8 servings
Ingredients
- 1 tablespoon olive oil
- 2½ pounds pork shoulder/pork butt cut into large chunks and trimmed of excess fat
- 1 large onion diced
- 2 jalapeño stemmed, seeded, and diced (omit if you are sensitive to spicy foods)
- 6 cloves garlic minced
- 1 cup chicken broth or water
- 1 (15 ounce) jar green enchilada sauce
- 1 (16 ounce) jar salsa verde
- 1 (28 ounce) can crushed tomatoes
- 1 (4.5 ounces) can chopped green chilis
- ½ cup fresh chopped cilantro
- ½ cup chopped green onion
- salt and black pepper to taste
Instructions
- Sear the Pork: Set the Instant Pot to the SAUTÉ mode and heat 1 tablespoon of olive oil. Season the pork chunks with salt and pepper. Working in batches, sear the pork for 2-3 minutes per side for a light golden-brown crust. Remove pork and set aside on a plate.
- Sauté the Aromatics: Add the diced onion and sauté for 3-4 minutes, until soft and translucent. Stir in garlic and jalapeños, cooking for another 1 minute until fragrant.
- Deglaze the Pot: Pour in 1 cup of chicken broth and use a wooden spoon to scrape up any browned bits from the bottom. Deglazing with a liquid like water or chicken broth is essential to prevent food from sticking and triggering the burn notice.
- Add the Pork Back & Layer the Ingredients: Return the seared pork to the pot. DO NOT STIR from this point forward—layering is key to preventing a burn notice. Gently pour in the green enchilada sauce, salsa verde, crushed tomatoes, and chopped green chilis on top of the pork.
- Pressure Cook the Pork Green Chili: Secure the Instant Pot lid and set the valve to SEALING. Select PRESSURE COOK (or MANUAL) mode and set the timer for 30 minutes on HIGH pressure. After cooking, allow for a natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
- Finish and Serve: Carefully open the lid and stir in the chopped green onions and cilantro. Season with additional salt and black pepper, as needed. Serve with warm tortillas, tortilla chips, rice, or cheese and sour cream.
Video
Notes
Heads up! This post was updated on 3/13/25 to include tips and tricks to avoid triggering the burn notice on your Instant Pot (see below). This included updating the recipe to include 1 cup of water or chicken broth, otherwise the recipe remains the same.
Tips to Prevent the Burn Notice: A few of you commented that this recipe triggered your Instant Pot’s “burn notice.” After some research, I came to several conclusions about why this may have happened (and how to avoid it!)
Note: I’ve rewritten the recipe to include the following changes. I hope it helps!
- Deglaze the pot: After sautéing onions, garlic, and pork, pour in 1 cup of chicken broth and use a wooden spoon to scrape the bottom.
- Layer thick ingredients on top: Always add crushed tomatoes, salsa verde, and enchilada sauce last and DO NOT stir before pressure cooking.
- Use enough liquid: At least 1 cup of broth or water ensures there’s enough steam to prevent burning.
- Storage: Transfer to a sealed container and refrigerate for up to 4 days.
- Freezer: Use freezer-safe containers or zip-top freezer bags (lay bags flat for easier storage). Store for up to 3 months.
- Thawing and Reheating: Thaw overnight in the refrigerator for best results. Heat in a pot over low heat, stirring occasionally. Add extra broth if needed.
Nutrition
Calories: 197kcal | Carbohydrates: 2g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 355mg | Potassium: 355mg | Fiber: 0g | Sugar: 0g | Vitamin A: 170IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1.2mg
