Instant Pot Salsa Verde Pork

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Instant Pot Salsa Verde Pork is easy enough to prepare any night of the week, it’s loaded with flavor, and it’s healthy too. Talk about the perfect recipe! It can be used as a filling for tacos, burritos, tamales, or a topping for salads. The flavor it mild enough to blend into most recipes, but not so bland that you can’t tell what you are eating…..

No one wants that, right? To keep things super easy, and because tomatillos are not readily available everywhere on the planet, we are using jarred salsa verde. Herdez® brand is my favorite, and I use the Mild version because I am a big wuss when it comes to spicy foods. 😉

How to make Instant Pot Salsa Verde Pork:

Remove the bone from pork butt/shoulder…..

and cut pork into large chunks…..

The bones are different sizes in each pork butt, but run top to bottom. This is an 8 pound pork butt/shoulder that became 5 pounds of pork chunks once the bone and most of the huge fat cap on the backside were removed.

Sprinkle with cumin and cayenne pepper, rub to thoroughly coat.

Pour about 1 cup of salsa verde into the liner of your pressure cooker…..

Place the seasoned pork on top of the salsa verde…..

and pour remaining salsa on top…..

Secure the lid, select Manual and adjust time to 90 minutes on High Pressure…..

If you have a newer model or do not have a “Manual” button, press the “Pressure Cook” button.

When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure…..

Place the pork in a large bowl and shred with two forks. Pour additional salsa verde and chopped cilantro to the pulled pork, then mix to combine…..

You are now ready to use your Instant Pot Salsa Verde Pork to create a variety of different meals.

Notes:

• If your salsa verde does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine was, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water and try again.
• The additional 1/2 jar of Salsa Verde that is added to the cooked meat is not mandatory, but it does add a lot of flavor and moisture.
• The amount of cayenne pepper that I added is just to add an additional layer of flavor with a “slight” bit of kick. If you like spicier foods, choose a HOT salsa verde…add  sliced jalapenos…or add hot sauce before serving.
• I have this Instant Pot, and love it! {affiliate link} All of my recipes are made using a 6 Quart pressure cooker. I do not know the adjustments that need to be made to make this recipe in a 3 or 8 quart pressure cooker.

Here are some additional Instant Pot Mexican favorites for you to try:

Instant Pot Red Chile Pork Tamales

Instant Pot Pork Carnitas

Instant Pot Salsa Verde Chicken

Instant Pot Adobo Chicken

Instant Pot Mexican Style Shredded Beef – perfect for tacos, burritos, enchiladas, and chimichangas

To keep your meal Paleo, try serving your Instant Pot Salsa Verde Pork wrapped in Cassava Flour Tortillas or over Paleo Cauliflower Rice.

Enjoy!!

Instant Pot Salsa Verde Pork

Instant Pot Salsa Verde Pork is easy enough to prepare any night of the week, it's loaded with flavor, and it's healthy too!

4.25 from 33 votes

Print

Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Release Pressure: 20 minutes

Total Time: 1 hour 45 minutes

Servings: 20 Servings

Calories: 119kcal

Author: Lisa Johnson

Ingredients

• 5 pounds pork shoulder/butt (de-boned and cut into chunks)
• 24 ounces salsa verde (I used 1 1/2 jars Herdez Mild)
• 1 Tablespoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped cilantro

Instructions

• Remove the bone from pork butt/shoulder and cut pork into large chunks .
• Sprinkle with cumin and cayenne pepper, rub to thoroughly coat.
• Pour about 1 cup of salsa verde into the liner of your pressure cooker.
• Place the seasoned pork on top of the salsa verde, and pour remaining salsa on top.
• Secure the lid, select Manual and adjust time to 90 minutes on High Pressure. If you have a newer model or do not have a “Manual” button, press the “Pressure Cook” button.
• When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure.
• Place the pork in a large bowl and shred with two forks. Pour additional salsa verde and chopped cilantro to the pulled pork, then mix to combine.

Notes

• If your salsa verde does not have a lot of liquid, you may need to add water to your Instant Pot before cooking. You can see how watery mine was, you need a cup of liquid to make your pressure cooker work correctly, so use your best judgement. If you do not have enough liquid, your pressure cooker will not build pressure and will not start counting down. Add water and try again.
• The additional 1/2 jar of Salsa Verde that is added to the cooked meat is not mandatory, but it does add a lot of flavor and moisture.
• The amount of cayenne pepper that I added is just to add an additional layer of flavor with a “slight” bit of kick. If you like spicier foods, choose a HOT salsa verde…add  sliced jalapenos…or add hot sauce before serving.
• I have this Instant Pot, and love it! {affiliate link} All of my recipes are made using a 6 Quart pressure cooker. I do not know the adjustments that need to be made to make this recipe in a 3 or 8 quart pressure cooker.

Nutrition

Calories: 119kcal | Carbohydrates: 2g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 297mg | Potassium: 312mg | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg