One bowl of easy chile verde
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5 from 1 vote

Easy Chile Verde Recipe

Make this SUPER Easy Chile Verde Recipe in your Instant Pot. Dinner is done in UNDER 30 minutes, it's simple and tastes great too!
Prep Time10 mins
Cook Time4 mins
Total Time24 mins
Servings: 6 servings

Ingredients

  • 2 TBSP cookining oil divided
  • 3/4 cup flour
  • 2 tsp salt
  • 2 tsp garlic granules
  • 1 tsp black pepper
  • 1 1/2 pounds lean pork cut in bite size pieces
  • 6 ounces white mushrooms sliced to bite size
  • 28 ounces green enchilada sauce medium heat
  • 1 tsp chopped garlic
  • 2 cups water
  • 2 tsp chopped cilantro
  • 3/4 cup uncooked white rice basmati or jasmine, rinse well before using

Instructions

  • put inner pot in the Instant Pot, set to saute
  • add 1 TBSP of the cooking oil and let it heat
  • meanwhile mix the flour, salt, garlic granules, and black pepper in a bowl
  • add half the the cut up pork to the bowl and toss to cover with the flour
  • when the oil is hot in the Instant Pot add the dredged pork, use a slotted spoon to lift the pork out of the flour and place carefully in the hot oil
  • let it cook for 1-2 minutes before stirring, while it's cooking go ahead and get the rest of the pork rolled in flour
  • stir the cooking pork so it starts to brown on all sides, not completley cooking just lightly browing up the flour
  • when it's browned, 5 minutes total, remove to a plate covered with a paper towel or brown paper bag and let it drain
  • add the second TBSP of oil to the pot and repeat the cooking process for a total of about 10 minutes to brown all the meat
  • once it's done remove it from the pan to drain, add the water to the pan, it will steam up so be aware of that
  • while it's bubbling and boiling scrape the bottom of the pot to get all the browned bits off, then add the sliced mushrooms
  • pour in the enchilada sauce, the chopped garlic, cilantro, and browned pork, stir well
  • sprinkle the rinsed rice over the top of everything, and stir well
  • place the lid on the instant pot, set to seal
  • press cancel on the pot, then manual, set the time to 4 minutes for jasmine rice, 5 minutes for basmati
  • the pot should come to pressure fairly quickly because it was nice and hot to start with
  • once the timer counts down and the pot beeps let it natural release for 8-10 minutes before serving

Notes

  • Rinsing the rice keeps it from sticking so be sure to give the rice a couple of rinses 1-2 should do the trick