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.


  • 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 ½  cup chicken broth


  1. Rub the pork pieces with salt and pepper. Select Saute and add the avocado oil to the inner pot of the Instant Pot.
  2. Once the Instant pot is hot, sear pork pieces on all sides until browned for about 3 to 4 minutes per side.
  3. 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.
  4. Close and lock the lid. Turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 55 minutes using the + or – buttons.
  5. The Instant pot will take awhile to start, then it will beep, and a countdown will begin.
  6. 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).
  7. 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).
  8. Add the shredded pork back to the sauce in the Instant Pot, stir to combine and serve.

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