Easy Keto Instant Pot Chile Verde-
This Easy Keto Instant Pot Chile Verde is so simple to make with only a few ingredients and still has a wonderful slow-cooked flavor but in less than an hour in the Instant PotⓇ. Low carb, keto, paleo and whole 30.
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I love making this recipe in the slow cooker, but I was pleasantly surprised at how tender and beautifully flavored this Chile Verde Pork turned out in the Instant PotⓇ.
Less than an hour to make a dish that normal slow cooks for at least 8 hours! Hands down, my favorite new way to make this recipe by using the electric pressure cooker/ multicooker.
Easy Keto Instant PotⓇ Chile Verde
Ingredients:
- 2 lbs pork shoulder, cut into 6 pieces (or can use the pre-cut pork stew meat)
- 1 ½ tbsp avocado oil, or olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 ½ cup salsa verde, I used Herdez brand (or can also use my homemade salsa verde recipe)
- 1 cup chicken broth
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Directions:
- Rub the pork pieces with salt and pepper. Select Saute and add the avocado oil to the inner pot of the Instant Pot.
- Once the Instant Pot is hot, sear pork pieces on all sides until browned for about 3 to 4 minutes per side.
- In a large bowl combine salsa verde and chicken broth and stir. Pour the salsa with chicken broth over the pork in the Instant Pot.
- Close and lock the lid. Turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 40 minutes using the + or – buttons.
- The Instant pot will take a while to start, then it will beep, and a countdown will begin.
- Once cooking time is complete, let the pressure Naturally Release for 10 minutes (just let the pot sit for 10 minutes) and then Quick Release the remaining pressure (carefully use a wooden spoon to press the release handle to”Vent” while keeping your hands and face away from the steam).
- Once all pressure is released, remove the lid. Remove the pork from Instant Pot, place on a platter and shred the pork pieces with two forks (the meat should fall apart very easily).
- Add the shredded pork back to the sauce in the Instant Pot, stir to combine and serve.
Nutrition Data: Yield: 6 servings, Serving Size: ½ cup, Cal: 342, Carbs: 6g, Net Carbs: 4g, Fiber: 2g, Fat: 22g, Saturated Fat: 12g, Protein: 32g, Sugars: 4g
*all nutritional data are estimates based on the products I used*
For More Keto Instant Pot Recipes:
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Printable Recipe Card Below:
- 2 lbs pork shoulder cut into 6 pieces (or can use the pre-cut pork stew meat)
- 1 ½ tbsp avocado oil or olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 ½ cup salsa verde I used Herdez brand (or can also use my homemade recipe)
- 1 cup chicken broth
- Rub the pork pieces with salt and pepper. Select Saute and add the avocado oil to the inner pot of the Instant Pot.
- Once the Instant pot is hot, sear pork pieces on all sides until browned for about 3 to 4 minutes per side.
- In a large bowl combine salsa verde and chicken broth and stir. Pour the salsa with chicken broth over the pork in the Instant Pot.
Close and lock the lid. Turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 40 minutes using the + or - buttons.
- The Instant pot will take awhile to start, then it will beep, and a countdown will begin.
- Once cooking time is complete, let the pressure Naturally Release for 10 minutes ( just let the pot sit for 10 minutes) and then Quick Release the remaining pressure (carefully use a wooden spoon to press the release handle to”Vent” while keeping your hands and face away from the steam).
- Once all pressure is released, remove the lid. Remove the pork from Instant Pot, place on a platter and shred the pork pieces with two forks (the meat should fall apart very easily).
- Add the shredded pork back to the sauce in the Instant Pot, stir to combine and serve.
*nutritional data are estimates based on the products I used*
Yield: 6 servings, Serving Size: 1/2 cup. 4g net carbs per serving. Amounts per serving:
Recipes You May Also Enjoy:
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- Crock Pot Chile Verde Pork Tacos
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- Chili Verde Cream Mini Quiches
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- Roasted Salsa Verde
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- Shrimp Salsa Verde Salad Boats
Just made this and it is de-li-cious! So easy to put together too. This is definitely a keeper.
Thank you, Carmen, for making this recipe and sharing your kind words!
Just made this for the first time tonight and it is amazing! Definitely going to be in my rotation of meals! Thank you for sharing!
Thank you so much, Angela, for trying the recipe and your very kind words.
So first off i loved this recipe! so simple! i did double it to use for meal prep for 2 people. I ended up using 6 pounds of pork and doubling the liquid. it came out as a soup. a very very tasty soup that i served with fresh cabbage, low fat sour cream, roasted peppers, avocado, cotija cheese, and fresh lime. the fresh lime was the perfect finisher! next time i double the meat i will not double the liquid and then i should be able to get a nice shred for tacos. ALSO! if you do double the liquid your instant pot will take about 30 minutes to come to pressure. so account for that in the cooking time. such a great recipe! thanks for sharing!
Thank you so much, Spencer, 🙂 Yes, you do not need to double the liquid when you double the meat in this one.
Hi there. Would it be the same time if I use beef instead?
Hi Maria, I would try about 30 to 35 minutes for beef.
I can’t wait to try this in my instant pot! Could you use frozen meat? If so would you adjust the time, setting or both?
Yes, Renee, you can make this from frozen. Just add 5 minutes to the cook time (45).
This was amazing! Served it to my picky husband and one year old. Kept it whole30 with cauli-rice, green beans and fruit. Excited to eat leftovers!
Thank you so much, Shannon, for trying the recipe and your kind words!
How would you adjust the time if you used cubed stew meat? Should I just do the same time since I’m going to use four pounds?
Yes, the same time for the same weight. I use cubed stew meat as well sometimes when I can find it.
This is both healthy, delicious, and very easy!!! Will be making it again soon!
Thank you, Keely 🙂
looks delicious and would like to try it. I’m new to KETO diet; what would you pair it with?
Thank you, Patricia. Perhaps cauliflower rice or steamed veggies.
How much time should I set it for if I double the meat to 4 pounds? I’m still learning his instant pot!
You & I both, Amy! I am thinking about 1 hour and 30 minutes, or about 100 minutes for 4 pounds.
Amy did you cook it for the hour and a half? I have four pounds also, I’m wondering if the time was right.
Hi, I don’t have an Instant Pot, only a crockpot, how long should I set it for? Low or High?
Karen, I would think the slow cooker would be 4 to 6 hours on high or 6 to 8 hours on low.
Will have to try this recipe but I was wondering can I swap the pork with chicken breast or chicken thighs? If so would the other ingredients measurements and cooking time change? Any help would be greatly appreciated! 💞
Yes, you can use chicken, but the time will be different. About 8 to 10 minutes per pound of boneless chicken breasts. So about 16 to 20 minutes for 2 lbs of boneless chicken
I love Chile verde especially in instant pot ! So easy and so delicious. I can’t wait to make it !
Thank you, kind friend 🙂
This recipe is a total keeper. I made it today and it was SO EASY and SO YUMMY. Thank you.
Thank you, Katja 🙂
This looks delicious! I love pulled pork in the Instant Po but haven’t tried this version yet.
Thank you, Irena 🙂
Yum! I love chile verde! Love that you can make it in the instant pot!
Thank you, Tina 🙂
Oh, wow this looks insanely flavorful and delicious! I’m definitely bookmarking this to make later.
Thank you, Jean 🙂
I love how simple and healthy this is Stacey! I’ve done something similar with chicken but need to try pork!
It is awesome with chicken too 🙂
I love that this is basically and dump and forget meal!! Those are the best, and of course the IP greatly helps in that department!
My favorite kind too, Tessa 😉
Chile verde is a favorite of my husbands. We love making it in the IP too! Your version looks delicious!
Thanks, Emily.