Instant Pot Green Pork Chili Recipes

Steps:

• For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
• Being careful of any remaining steam, unlock and remove the lid. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
• Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
• Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
• Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.