Name: Salsa Verde Pork for Burrito Bowls {in the Instant Pot}
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds of pork roast*; 1 onion, diced; 2 14 ounce cans great northern beans*; 1 teaspoon garlic powder; 1/2 teaspoon cumin; 1 cup salsa verde; 3/4 cup water*; 1/4 cup chopped cilantro; 1 teaspoon cornstarch (optional)

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Pork and salsa verde go so well together. Bring them together in this simple instant pot meal that is delicious served over rice for burrito bowls.

close up of two salsa verde pork burrito bowls with instant pot in background

Turn inexpensive pork roast into a flavorful dinner. The salsa verde takes simple ingredients and turns them into a quick dinner with the help of a pressure cooker. Serve it over rice with your favorite toppings for a homemade burrito bowl that rivals what you could get at a restaurant for a fraction of the cost!

We are big burrito bowl fans. We have been enjoying slow cooker salsa chicken for years.

Recently I converted that slow cooker meal into a quicker instant pot salsa chicken variation. You can start with frozen chicken breasts and dried beans and still have dinner on the table in under an hour.

chunks of pork, beans, onions and salsa verde in instant pot ready to cook.

I love the simplicity of both recipes and the big flavors they produce. They are the ultimate in dump and go convenience.

As good as they are, sometimes it is fun to switch things up. So recently I made a batch with salsa verde and white beans.

The salsa verde added a fun new flavor element that can’t be replicated with red tomato salsas. I thought a creamy white bean would be a good change as well.

Boy was I right. I could have eaten the results straight out of the instant pot with a spoon.

salsa verde pork burrito bowls with sour cream, jalapenos, cilantro and slices of avocado.

The first batch kept chicken as the main protein. It was delicious, but it was too dark to get decent pictures to share with you.

It’s ok, we liked it so much that we didn’t mind turning around and having it again a week later. This time there was another change in order.

One of my favorite uses of salsa verde is with carnitas. So I decided to use pork in a nod to that combination.

It was fabulous! The larger chunks of pork I used do require a longer cook time to get them tender.

So dinner isn’t ready quite as quickly as the chicken version, but it is still hands off and quick enough for our standard weeknight. If you are in a hurry, you could cut your pork into smaller cubes and reduce the cooking time.

pork burrito bowls with garnishes in front of instant pot.

If you are ok with the longer cooking time, feel free to sub in dry beans. You could quickly rinse your favorite white beans and chuck them in basically straight from the bag.

Be sure to adjust the water you add accordingly. One and a half cups of beans and three cups of water should get you tender beans with a good consistency of sauce.

Be sure to have some lime cilantro rice ready to go. It is the perfect base for your burrito bowls.

We like ours with sour cream, avocado and jalapenos. Crumbled queso fresco and some lightly pickled onions would also be delicious!

I’d love to hear all about your favorite instant pot meals. Share your best combinations and tips in the comments!

Did you make this great recipe? Please leave a review in the recipe card below!

Yield: 8 Servings

Salsa Verde Pork for Burrito Bowls {in the Instant Pot}

Pork and salsa verde go so well together. Bring them together in this simple instant pot meal that is delicious served over rice for burrito bowls.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

2 pounds of pork roast*
1 onion, diced
2 14 ounce cans great northern beans*
1 teaspoon garlic powder
1/2 teaspoon cumin
1 cup salsa verde
3/4 cup water*
1/4 cup chopped cilantro
1 teaspoon cornstarch (optional)

Instructions

Cut pork into fist sized chunks. If you have the time, go ahead and brown it using the saute function of the instant pot.
Add diced onion, beans, garlic powder, cumin, salsa verde and water to instant pot.
Cook on high pressure for 25 minutes and then allow pressure to release naturally for at least 10 minutes.
Shred or chop the pork.
If you would like to thicken the sauce a bit, stir in a slurry of 1 Tablespoon water and 1 teaspoon corn starch. Turn on saute function and stir until the mixture is bubbly and thickened.
Stir in the fresh cilantro.
Serve over rice with your favorite toppings.

Notes

Use whatever pork you have on hand. A sirloin roast, chunks of loin or even some pork shoulder would work fine.
Any creamy white bean would be good here; canellini, great northern, even chickpeas. Use whatever you have on hand.
If you would like to use dry beans instead of canned, this is a great recipe for that. Add about 1.5 cups of dry beans and increase the water to 3 cups.