Pressure Cooker Pork Chile Verde

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot®), choose the Saute function, and add 1 tablespoon olive oil. Add the tomatillos, jalapenos, and crushed garlic to the hot oil. Saute, flipping once or twice, until lightly browned, 6 to 7 minutes. (Remove the garlic earlier if it browns faster.)

2. 2

   Move the vegetables to a food processor and puree with 2 cups chicken broth until smooth.

3. 3

   Clean and dry the Instant Pot® inner pot. Select the Saute function and heat the remaining olive oil. Add the pork, onion, bell pepper, oregano, cumin, salt, and pepper. Stir and saute, adding more oil if needed, until the pork is browned on all sides and the vegetables are soft, 7 to 8 minutes. Cancel the Saute function. Pour in the remaining chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the reserved tomatillo puree.

4. 4

   Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for the pressure to build.

5. 5

   Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in the chopped cilantro.

• Calories 681.68 kcal ▲ High 34%
• Protein 53.89 g ↗ Good Source 108%
• Carbohydrate 37.06 g 13%
• Total Fat 34.15 g ▲ High 44%
• Saturated Fat 1.45 g — Moderate 7%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 8.21 mg ⌄ Low Source 3%
• Sodium 570.15 mg ▲ High 25%
• Dietary Fiber 4.91 g — Moderate 18%
• Total Sugars 7.86 g --
• Added Sugars 0.25 g ⌄ Low Source 1%
• Calcium 140.92 mg — Moderate 11%
• Iron 2.25 mg — Moderate 13%
• Potassium 668.3 mg — Moderate 14%
• Vitamin A 76.82 mcg ⌄ Low Source 9%
• Vitamin C 37.51 mg ↗ Good Source 42%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅