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+ servings
A bowl of instant pot pork green chili stew
4.88 from 40 votes

Instant Pot Pork Green Chili Stew

Green Chili Stew is a fast and delicious homecooked meal cooked entirely in the Instant Pot (or Pressure Cooker). This easy Instant Pot Pork Green Chili Stew comes packed with tender, juicy chunks of pork bathed in a mildly spicy, tangy, and hugely flavorful broth.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 8 servings
Calories: 197kcal


  • 1 tbsp olive oil
  • 1 onion diced
  • 2.5 pounds pork shoulder cut into large chunks and trimmed of excess fat
  • 6 cloves garlic minced
  • 2 jalapeño stemmed, seeded, and diced (if you are sensitive to spicy foods, use less)
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (16 ounces) salsa verde
  • 1 can (15 ounces) green enchilada sauce
  • 1 can (4.5 ounces) chopped green chilis
  • 0.5 cup fresh chopped cilantro plus more for serving
  • 0.5 cup chopped green onion plus more for serving


  • Set Instant Pot to the SAUTÉ function. As the Instant Pot heats up, season the pork with salt and pepper.
  • Meanwhile, add the oil and the diced onion to the instant pot. Mix well. Sauté the onion for 3-4 minutes, or until soft and translucent. Add the pork to the pot and cook until sides have started to brown.* Add the garlic and chopped jalapeño and sauté with the pork and onions for 1-2 minutes, stirring constantly.
  • Add the crushed tomatoes (with their juices), salsa verde, green enchilada sauce, chopped green chilis, and cilantro to the pot. Stir well to combine.
  • Secure the lid on the Instant Pot and change the function to MANUAL. Set the timer for 30 minutes with natural release. Stir in additional cilantro and chopped green onion.
  • Serve with cheese, sour cream, or tortilla chips, if desired.


  1. If you really want to brown the pork on each side, you will need to do this in small batches before adding the onion. For the sake of time, I added the onion first, followed by all of the pork. The pork was still delicious, juicy, and practically melted in my mouth.
  2. If your green chili is too soupy, mix 2 tablespoons cornstarch with 1/4 cup warm water and mix in with the green chili.


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
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