Easy Keto Instant Pot Chile Verde- Low Carb , Keto, Paleo & Whole 30.
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5 from 16 votes

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.
Prep Time10 mins
Cook Time40 mins
Pressure Release time10 mins
Total Time55 mins
Course: and low carb, and paleo version., instant pot, keto, pressure cooker, whole3o
Cuisine: instant pot, Mexican food, pressure cooker, slow cooker
Servings: 6
Calories: 342kcal
Author: Stacey


  • 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:


Calories: 342kcal | Carbohydrates: 6g | Protein: 32g | Fat: 22g | Saturated Fat: 12g | Fiber: 2g | Sugar: 4g