Instant Pot Pork Chili Verde

Recipe Ingredients

• Ground Pork: The protein in this soup is ground pork. You could sub ground beef, chicken or turkey if that is what you have on hand. Make sure to drain the excess fat if you use beef.
• Spices: This recipe uses chili powder, cumin, oregano, paprika and cayenne red pepper. You can mix up the spices based on what you like in your soup. Some other spices that would work nicely are Mexican oregano, crushed red pepper or chipotle chili powder.
• Beans: I added cannellini or great northern beans into this chili verde. You can sub other beans like black beans, kidney beans, red beans or chickpeas in place of them.
• Hominy: I really like adding hominy into Southwest style soups. If you can’t find it or don’t like it you can skip it or add regular corn. You can usually find hominy in the Mexican section of the grocery store or near the canned beans and vegetable.
• Salsa Verde: One of my favorite parts of this soup is the salsa verde. You can use a store-bought version or make my Tomatillo Salsa Verde that is made using fresh tomatillos.
• Diced Green Chiles: Diced green chiles typically offer a vibrant and slightly tangy flavor with a mild to moderate level of heat, depending on the variety and preparation. They often have a fresh, grassy undertone with a hint of fruitiness.

How to Make Instant Pot Pork Verde Chili

Step 1. Heat Oil: Set your Instant Pot or your pressure cooker to normal sauté setting. Let it heat before adding the olive oil. Once heated add 2 Tablespoons olive oil and let the oil heat for about 20 seconds making sure the oil is covering the whole bottom of the Instant Pot.

Step 2. Add Ground Pork: Add the ground pork and let cook for 2 minutes without stirring. Use a large wooden spoon to break apart the pork and continue to sauté until the pork is cooked through, about 4-5 minutes.

Step 3. Add Spices: Drain the fat from the pork and set aside in a bowl. Add the remaining 1 Tablespoon olive oil to the Instant Pot on the sauté mode still. Add the garlic and onion and cook for 1 minute. Add chili powder, cumin, paprika, oregano, paprika and cayenne pepper and continue to sauté for another minute.

Step 4. Add Broth: Add 1/2 of a cup of chicken broth. Use your spoon to deglaze the pan by scraping away all of the browned bits at the bottom of the pot.

Step 5. Add Remaining Ingredients: Add the pork back in, the white beans, hominy, the salsa, green chiles and the remaining broth. Cancel the sauté function.

Step 6. Cook on High Pressure: Close lid and pressure cook on Manual at High Pressure for 4 minutes, followed by quick release when time is up. Open the lid carefully. Taste and add salt and pepper and adjust seasoning.

Serve warm in bowls with your favorite garnishes.

Storage Tips

Store the leftover soup in an airtight container for up to 4 days. To reheat you can microwave or heat on the stove.