Instant Pot® Pork and Hatch Green Chile Stew

This is a classic example of the robust flavors of Hatch green chile peppers that have been mellowed by the richness of pork, potatoes, and sweet corn. When serving, if too spicy, drizzle bowls with honey to cut the heat.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 280 Calories

Ingredients

• 1 teaspoon salt
• ground black pepper to taste
• 1 ½ cups frozen corn kernels
• ½ cup half-and-half
• 1 pound boneless pork loin, cubed
• 1 ½ cups chicken stock
• ¼ cup diced onion
• ¼ pound diced pancetta
• ¼ cup diced shallot
• ½ tablespoon olive oil (Optional)
• 2 medium white potatoes, peeled and cubed
• ⅓ cup roasted Hatch green chiles, seeds and skin removed, chopped

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.

Step 3

Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.

Step 4

Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.

Step 5

Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.