INSTANT POT CHILE VERDE | HEALTHY simple RECIPE | PALEO, LOW CARB



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


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Hope you love this simple healthy and delicious Chile Verde recipe! I am loving my Instant Pot even more in the summertime heat! #instant pot #easyrecipe #chileverde
Recipe notes below 👇

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Jess

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My Chile Verde Instant Pot Recipe Notes:

4.5 lb (2.04 kg) boneless skinless country-style pork ribs (seasoned, cut into cubes)
2 Anaheim peppers (peel, remove seeds and veins)
1.4lb (623 g) tomatillos (clean, cut in half)
1 onion (roughly chop)
6-8 garlic
1 cup chicken broth
1 tsp. salt (to taste)
1 tsp. pepper (to taste)
1 tsp. Ancho Chile powder (add more if you love spicy)
Olive oil or Avocado oil

*** optional: roast Jalapeños or any other pepper for more heat

Broil the tomatillos, onion, and garlic for 10-15 minutes. Roast the Anaheim peppers on open flame on your stove-top until blackened, then cover to sweat the skin off for simple peeling. Brown pork in Instant Pot on Saute mode. Turn off Instant Pot. Then blend roasted tomatillos, onion garlic, and peeled Anaheim peppers until sauce is made. Pour sauce into instant pot, along with pork, chicken broth, and seasoning. Cook on high pressure for 20 minutes. Release pressure once its done. Enjoy!

Music: “Salgre” Jimmy Fontanez

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