Easiest Chile Verde {Instant Pot}

Step 1

Heat heavy bottomed pot to medium-high and add cumin seeds. Heat until seeds start to brown and become fragrant (watch to prevent burning), stirring occasionally. Remove from heat and allow to cool. Grind in an electric grinder or by hand with a mortar and pestle (that is method I use). Set aside until needed.

Step 2

In an Instant Pot or other stove top pressure cooker, combine pork, tomatillos, Pablano peppers, Anaheim peppers, jalapeno or serranos, onion, garlic, oregano, cumin, and salt (also add the habanero pepper and additional serranos if you want added heat).

Step 3

Press Saute button (for Instant Pot), then adjust to High. Heat until gently sizzling. Now place lid on cooker, select Manual button/High Pressure, Sealing function, and adjust time to 28 minutes. Once High Pressure cooking time is up, release pressure with Quick Release method.

Step 4

Using tongs, or slotted spoon if pork pieces are small, transfer pork to a bowl and set aside. Add cilantro and fish sauce to remaining contents in the pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt, about 1 1/2 teaspoons. Return pork to the sauce and stir gently to combine. Serve immediately OR better yet, cool and place in 6 quart container with lid and keep in refrigerator for up to 3 days, at least overnight. Reheat over medium heat on stovetop and enjoy.