Salsa Verde Pork in the Instant Pot

This salsa verde pork recipe is easy to make with the help of an Instant Pot. Take the tender chunks of flavorful pork and use them for tacos, burritos, burrito bowls, and more.

You can turn an inexpensive pork roast into a flavorful dinner with the help of this salsa verde pork recipe. The salsa helps to add big flavor, turning simple ingredients into a quick dinner with the help of your 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. Or wrap it in a tortilla for a yummy taco or burrito, it really is hard to go wrong.

We are big burrito bowl fans. We have been enjoying slow cooker salsa chicken over cilantro lime rice 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.

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.

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.

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!

4.88 from 8 ratings

Salsa Verde Pork in the Instant Pot

Author: Carlee

Servings: 8 Servings

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.

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Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

Equipment

• 6-quart Instant Pot
• Instant Pot Sealing Ring 2-Pack – 6 Quart

Ingredients 

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• ▢ 2 pound pork roast
• ▢ 1 onion diced
• ▢ 28 ounce great northern beans 2 cans
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon cumin
• ▢ 1 cup salsa verde
• ▢ ¾ cup water
• ▢ ¼ cup chopped cilantro
• ▢ 1 teaspoon cornstarch optional

Instructions 

• Cut 2 pound pork roast into fist sized chunks.  If you have the time, go ahead and brown it using the saute function of the instant pot.
• Add diced 1 onion, 28 ounce great northern beans, 1 teaspoon garlic powder, ½ teaspoon cumin, 1 cup salsa verde and ¾ cup 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 cornstarch. Turn on sauté function and stir until the mixture is bubbly and thickened. 
• Stir in the ¼ cup chopped 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.

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Nutrition Information

Serving: 1Serving | Calories: 468kcal | Carbohydrates: 25g | Protein: 35g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 102mg | Sodium: 261mg | Fiber: 8g | Sugar: 2g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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