Instant Pot Chile Colorado is sure to be a meal to remember. This tasty recipe hails from the heart of Northern Mexico.
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Tender pork drenched in a delicious and rich chile sauce. Mexican comfort food at its finest.
Here is an easier way to enjoy this incredibly yummy and authentic Mexican recipe made in nearly half the time.
- Remove stems from the guajillo and ancho chiles.
- Cut lengthwise and remove all the seeds.
- In a pot, cover the chiles with water.
- Bring to a boil and turn heat off.
- Let sit for 5-10 minutes until pliable.
Make sure the chiles are pliable before using. For a spicier sauce, add 1-2 chile de arbol.
you can always buy Guajillo Chiles and Ancho Chiles online.
How to rehydrate chiles in cold water:
Instead of boil, cover the chiles with water. Let them sit in the water for 1 hour.
- Discard the water from the rehydration process.
- Add the rehydrated chiles to the blender.
- Add pork broth, cumin, and salt.
- Blend until smooth.
You will see parts of the chile still in the sauce. That’s ok. Any leftover debris will be removed when strained.
Swap out options: Homemade pork broth is best, but you can also use store bought pork broth, beef broth, chicken broth, or vegetable broth.
- Strain the sauce.
- Set this aside until ready to use.
The sauce is a deep reddish brown.
Note: This is the same sauce used to make Red Pork Tamales. Also see how it is used to make Chile Colorado.
How long are red chile pods good for?
Dried chile pods last for 3-6 months, depending on how you store them. Keep them in an airtight container in the cupboard. However, they keep their fullest flavor and longer in an airtight container in the freezer.
- Dice pork shoulder. About 1-inch in diameter.
- You can also use pork stew meat if it is available at your grocery store.
Pork shoulder and pork loin are recommended to make this authentic Mexican stew. Some people will also make this dish using nopales (or cactus).
Can you cook frozen meat in the instant pot?
Yes, but it takes more time for the instant pot to come to pressure with frozen meat. Cooking defrosted meat is preferred.
- Add salt and pepper.
- Cumin is optional. However, it is a spice commonly used in the Northern States.
What’s the difference between chile verde and chile colorado?
Chile Verde is pork stew made with a savory tomatillo sauce.
Chile Colorado is stew either made with pork or beef and made with a robust red chile sauce.
- Press the Saute feature on the Instant Pot.
- Add oil.
The Instant Pot is a HUGE time saver.
For instance, Instant Pot Pork Tamales are made in nearly half the cooking time, and Instant Pot Pinto Beans don’t even need to be soaked. YAY!
What should I make first in my instant pot?
- Eggs
- Oatmeal
- Rice
- Chili
- Soup
get an Instant Pot online.
- Add the meat to the instant pot.
- Sear the meat on all sides.
This will take about 5 minutes. Searing seasoned meat will help in locking in the flavors.
What can you not cook in instant pot?
- Crispy food
- Dairy
- Rare meats
- Pasta
- You can’t cook two recipes at once.
- Add the chile colorado and the pork broth.
- Stir to combine.
Homemade pork broth is best, but you can also use Beef Broth.
Substitute 1 tablespoon beef bouillon + 2 cups water = 2 cups beef broth
For a saucier dish: Add 1 more cup of broth.
- Close the lid.
- Move Valve to SEALING.
- Set the time to 25 minutes.
- Once the instant pot beeps and it is finished, carefully move the valve to VENTING.
- Stand back and allow the whistling to finish.
- Open the lid and serve.
If the pork is not tender, return the meat to the instant pot. Cook for an additional 5 minutes on High Pressure. Release the pressure.
What is the best thing to cook in instant pot?
Pork Carnitas
Instant Pot Chicken Tamales
Arroz Mexicano
BBQ Ribs
Pozole Blanco
How to Make Chile Colorado on the Stove:
Make the sauce. Season the pork.
Heat oil and sear the meat.
Add chile colorado sauce and broth.
Cover and cook on low for 45 minutes to 1 hour.
How to Make Chile Colorado in a Slow Cooker:
Make the sauce. Season the pork.
Heat oil and sear the meat.
Transfer the meat to the slow cooker.
Add chile colorado sauce and broth.
Cover and cook on low for 8 hours or high for 6 hours.
Serve with recipe with frijoles refritos and a few dozen corn tortillas.
Table of Contents
Instant Pot Chile Colorado
Ingredients
For the Sauce
- 8 Chile Guajillo stems removed, seeded and deveined
- 2 Chile Ancho stems removed, seeded and deveined
- 4 cup water
- 1 tspn salt
- ½ tspn Whole Cumin
- 2 cup pork broth (or beef broth)
For the Pork
- 2 tablespoon olive oil
- 2 ½ lb pork diced into 1-inch pieces
- 1 tablespoon salt
- 1 tspn pepper
- ½ tablespoon ground cumin optional
- 1 cup pork broth (or beef broth)
Instructions
For the sauce:
- Remove the stems, seeds, and veins of all the chiles.
- Add the chiles to a large stock pot.
- Cover with water.
- Bring to a boil.
- Turn heat off.
- Let sit for 5-10 minutes, or until pliable.
- Discard the water.
- Add the rehydrated chiles to a blender.
- Add salt, cumin, and pork broth to the blender.
- Blend until smooth.
- Strain the sauce for a smoother texture and to remove any debris.
- Set aside until ready to use.
For the Pork:
- Press the Saute button on the instant pot.
- Add the oil.
- Let this heat up. About 1 minute.
- In the meantime, season the pork with salt, pepper, and cumin (if using).
- Add the pork to the instant pot.
- Sear the meat. You want to brown the sides of the meat.
- Stir occasionally. About 5 minutes.
- Add the chile sauce and pork broth.
- Stir to combine.
- Close the lid.
- Move the valve to SEALING.
- Press Pressure Cook button.
- Adjust time to 25 minutes.
- Once the cycle is complete, carefully move the valve to VENTING.
- Allow the venting to finish and remove the lid.
- Serve and enjoy.
Video
Notes
Make the sauce. Season the pork.
Heat oil and sear the meat.
Add chile colorado sauce and broth.
Cover and cook on low for 45 minutes to 1 hour. How to Make Chile Colorado in a Slow Cooker:
Make the sauce. Season the pork.
Heat oil and sear the meat.
Transfer the meat to the slow cooker.
Add chile colorado sauce and broth.
Cover and cook on low for 8 hours or high for 6 hours.
Nutrition
Follow me on Facebook, Instagram, Pinterest, Twitter.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
Thank you for the recipe. just tried your recipe on the stovetop. A few modifications that I did: After browning the pork (in batches), I tossed the cumin seeds to toast a little bit in the pork fat. I then deglazed the pot with a little of the sauce, before adding the rest of the ingredients. An additional step to the sauce that I used was that I tossed some onion, garlic and a couple of jalapeno peppers with a little olive oil and ran them under the broiler ’til they were toasted. After cooing down, I added them to the sauce mixture in the blender. It was very tasty.
That sounds delicious! Glad you enjoyed the Instant Pot Chile Colorado recipe and made it your own. Thanks for sharing!
Can this be made with beef instead of pork?
Definitely. Super delicious with beef too.
Loved this dish and the fact we can save major time with the Instant pot. I did brown in a cast iron skillet beforehand bc my instant pot would require too many batches to get that browned goodness (it would steam).
I served over white rice and it was divine!
Thank you!
With rice, that sounds delicious. Glad you enjoyed this recipe.
This looks great, what do you think making this with beef instead, thoughts?
Yes, you can absolutely substitute the pork with beef for a different take on the dish. Both meats work well with the rich, flavorful sauce.
So delicious! The recipe is easy to follow and we love using the instant pot, perfect for week night meals. We will definitely be making this again!
That’s awesome to hear. So glad you enjoyed it!
Amazingly easy recipe! My Mexican husband loved this dish. My background is East Indian and see how this resembles the curries I know how to cook. Love your website. It’s easy to print and use recipes. Glad I found you on Facebook, Maggie!!
So glad you enjoyed this!
This looks amazingly delicious! I’m going to make this as soon as I get some pork! Thank you
Yes! You should. This is soooo good. 🙂
The sauce looks so savory! Oh this pics got me craving.. Thanks for sharing the recipe.
That sauce is boss. So yummy and delicious!
THis chile looks amazing!
It so is! Hope you give this recipe a try.
this recipe looks sooo flavorful! I know my husband would love to try this – he’d really enjoy it (and so would I – hope to get him to make it for me!).
This is one of my hubby’s favorites too. Hope you give this recipe a try.
This looks good, but you went off on to many tangents and i got lost. Ill try this.
Hope you try it!