A flavorful chile verde is perfect for a cozy weeknight dinner, and it comes together quickly using the Instant Pot. Tender pork and vibrant green chiles create a comforting dish that’s full of bold, zesty flavor.
Prep Time15 min
Cook Time50 min
Total Time1 hr 5 min
Difficulty
Hard
Helpful Chef Tips
Use fresh tomatillos for a more vibrant and tangy sauce.
Brown the pork before pressure cooking to add extra depth of flavor.
Let the pressure release naturally for a few minutes to keep the meat tender and juicy.
Ingredients
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Why You'll Want This Again
This dish comes together fast, making it perfect for busy weeknights. The Instant Pot® helps tenderize the pork quickly while infusing it with rich, bold flavors. Plus, the green chile sauce adds a bright, tangy kick that keeps every bite exciting.
Step 1
Turn on your Instant Pot and setting it to the Sauté mode. Pour in some olive oil, then add the chicken breast, chopped onion, chile peppers, garlic, cumin, salt, and pepper. Cook everything together, stirring occasionally, until the chicken is nicely browned and the onions have softened, which should take about 5 minutes.
Step 2
Stir in the chicken broth, salsa verde, white beans, corn, and cilantro. Give it all a good mix, then switch off the Sauté function. Secure the lid on the pot and set it to cook on high pressure for 30 minutes. It will take around 10 to 15 minutes for the pressure to build up before the timer starts.
Step 3
Once the cooking time is up, let the pressure release naturally for about 15 minutes—that means you just wait and don’t touch the valve. When it’s safe, open the lid and turn the pot back to Sauté. Sprinkle in the flour and stir well, cooking for a minute or two until the chile thickens up. If you want it even thicker, mix a little potato starch with water and add that in along with the flour.
Step 4
Serve the chile hot with lime wedges on the side for squeezing over. Enjoy!
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Variations
Serve with warm tortillas, fluffy rice, or creamy mashed potatoes to soak up the sauce. A side of fresh cilantro, diced onions, and lime wedges can add a refreshing contrast. For extra heat, top with sliced jalapeños or a dash of hot sauce.
Storage Suggestions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and may add extra flavor and tenderness.
Do I have to roast Hatch chile peppers or can I use fresh ones?
Roasting enhances flavor, but you can use fresh peppers if you prefer a milder taste.
Can I make this recipe without an Instant Pot?
Yes, you can cook it on the stove; simmer the mixture for about 45 minutes until chicken is cooked through.
How do I thicken the chile if it’s too watery?
Stir in flour while sautéing and cook a few minutes; for extra thickness, add a potato starch slurry.
Is it okay to use canned green chilies instead of Hatch chiles?
Yes, canned green chilies can be used but the flavor will be less smoky and authentic.
Can I prepare this recipe ahead of time?
Yes, it tastes great reheated and can be stored in the fridge for up to 3 days.
What can I serve with this dish?
It pairs well with rice, tortillas, or crusty bread to soak up the sauce.
How spicy is this chile, and can I adjust the heat?
It’s moderately spicy; you can reduce heat by using fewer chiles or removing seeds and veins.
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