This Instant Pot Chili Verde recipe is a spicy and comforting dish with tender green peppers, ground pork, and a sprinkle of fresh parsley! Make ahead and freeze this meal for a quick and tasty weeknight dinner.
4 Servings Recipe By Pin Print
Instant Pot Chili Verde

Ingredients

  • 1 ¼ cups dice Onion
  • 1 ½ cups cook Ground Pork
  • 1 ½ cups dice Bell Pepper, Green
  • 1 ½ teaspoons Chili Powder
  • ⅛ teaspoons Black Pepper
  • ¼ teaspoons Salt
  • 14 ½ ounces Diced Tomatoes with Green Chiles
  • 16 ounces Salsa Verde
  • 1 cup Chicken Broth/Stock
  • 15 ounces drain and rinse Black Beans, Canned
  • Make It Now / Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ⅓ cups chop Parsley, Fresh

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all the ingredients in the Instant Pot.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 30 minutes.
  5. Release the pressure naturally. Garnish with fresh parsley.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all the ingredients among the indicated number of round freezer containers.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  2. Place the frozen chili in the Instant Pot.
  3. Lock the lid in place and seal the steam nozzle.
  4. Cook on high pressure for 30 minutes.
  5. Release the pressure naturally. Garnish with fresh parsley.

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