Ingredients

1-1.5 pounds pork (tenderloin or butt) or other meat of your choice , cut into 1 inch, or smaller, cubes

1 medium to large sweet onion, diced

4 cloves garlic, crushed

3 cans of great northern white beans, drained

1 can whole kernel corn (15.25 oz)

1 can diced green chiles (7 oz)

1 can diced tomatoes (14.5 oz) 

1 cup green enchilada sauce

1 cup salsa verde

1 cup chicken stock

1 ½ teaspoon cumin

1 teaspoon oregano

½ teaspoon chili powder

Dash of red pepper flakes (optional)

Salt and pepper (to taste)

Garnishes

Sour cream

Shredded cheese

Green onions, sliced

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Directions

Saute onions and garlic in instant pot while in saute mode. After a few minutes sprinkle salt and pepper on pork before adding to the onions and garlic. Once pork is browned, but not cooked all the way through, add some of the chicken stock to pot to help scrape any bits of meat that may have stuck to bottom. Add the remaining ingredients to the pot. Cook on manual (high pressure) for 10 minutes. Allow pressure to release naturally for at least 10 minutes after time is up. Chili is ready to serve once pressure is fully released from the pot.

Garnish with sour cream, shredded cheese, and green onions. Goes well with biscuits or corn bread.

Note: This recipe is just as easy to use with dry beans that have been soaked (cook time is the same). If you do not have an electric pressure cooker, this recipe can be used on a stovetop or in a slow cooker, but times will have to be adjusted to ensure the meat is cooked through.

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