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Instant Pot Pork Green Chili

Easy Instant Pot Pork Chili that is delicious straight out of the bowl or smothered all over your favorite foods
Course Main Course
Cuisine American, Latin
Keyword dairy free, gluten free, instant pot, keto, paleo, whole30
Prep Time 15 minutes
Cook Time 45 minutes
Natural Release 30 minutes
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 223kcal
Author Sara


  • 4 lbs Pork Shoulder boneless, cut into 2" cubes
  • 24 oz Roasted Green Chiles hot or mild
  • 2 cups Beef or Chicken Broth
  • 14.5 oz Can of Fire Roasted Tomatoes
  • 2 Green Bell Peppers seeded & diced
  • 1 Yellow Onion diced
  • 4 cloves Garlic minced
  • 1 Jalapeno seeded & diced
  • 3 tsp Salt
  • 2 tsp Cumin
  • 1 tsp Dried Coriander
  • 2 cups Cilantro divided
  • 2 Tbls Tapioca Starch
  • 3 Limes
  • 1/2 cup Red Onion diced


  • Turn the Instant Pot to saute mode with 1 Tbls oil and add the cubed pork with a sprinkle of salt and pepper. Saute for 3-5 minutes until lightly browned. Turn pot off.
  • Add the green chiles, onion, garlic, jalapeno, bell peppers, broth, salt and spices, can of fire roasted tomatoes and 1 cup chopped cilantro. Stir, place the lid on and move steam valve to seal. Set to high pressure for 45 minutes
  • When timer goes off, let the steam naturally release (takes about 30 minutes) and then remove the lid. Mix the tapioca starch with 1 Tbls room temp water and add to the green chili. Turn to saute mode, it will bring the stew to a boil. Let simmer until it thickens up a little then turn off
  • Serve over rice and top with chopped cilantro, lime wedges and diced red onion


Calories: 223kcal | Carbohydrates: 14g | Protein: 23g | Fat: 8g | Fiber: 3g | Sugar: 3g