Salsa Verde Pork - Instant Pot
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A quick instant-pot dish that reheats well. Spicy-hotness can be modified by the addition of chili peppers or other spicy ingredients.
| Servings | Prep Time |
| 8 Servings | 15 minutes |
| Cook Time | Passive Time |
| 30 minutes | 20 minutes |
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Ingredients
- 1 16-oz jar Herdez Salsa Verde - Mild Or use a spicier type of green salsa
- 1 Med. Onion Chopped; about 1 cup
- 2-2.5 lbs Diced pork Boston Butt or Pork tenderloin
- 1 tsp cumin
- 2 Tbsp chopped cilantro optional
- 1 4oz can diced chilis mild or hot; do not drain
- 1/2 to 1 tsp Salt to taste
- butter/oil for searing
- 0 to 1 Cup water IF additional liquid is needed for Pot
Servings: Servings
Units:
Instructions
- Preheat the Instant Pot with a little oil or butter on Saute (to sear the pork)
- Sprinkle the pork chunks with the cumin, rubbing it in.
- Add the onion and stir for 1 minute
- Add the pork and saute quickly for about 2 minutes.
- Stir in the Salsa Verde, the can of chopped chillis, and the remaining cumin (Not the cilantro).
- If there is not enough liquid in the pot to reach sufficient pressure, add water.
- Cover-seal the pot. Set to high pressure for 20 minutes. Turn off the Keep Warm setting.
- Once the pot is done, let it naturally decrease in pressure for about 15-20 minutes. Then finish the depressurization by using the release knob.
- Stir in the cilantro, if using it.
- The pork can be either: A) Drained & moved to a separate bowl for shredding and serving in flour tortillas with sour cream & shredded cheese; B) Or it can be left "chunky" and served over rice with black beans/refried beans, etc. The chunky version also works well in a flour tortilla but will need a knife and fork to eat.