Instant Pot Chile Colorado

4.98 from 46 votes

Instant Pot Chile Colorado is a deeply satisfying Mexican pork stew. Meat cooked in a flavorful and robust chile sauce that will make your tastebuds sing.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 603kcal

Author: Maggie Unzueta

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

If the pork is not fully tender: Return meat to the instant pot. Cover with the lid and cook 5 minutes on High Pressure. Release pressure from valve.

Toasting chiles is optional, but recommended. It will enhance the flavor of the chiles.

For a spicier sauce: Add 1-2 chile de arbol.

Swap out options: Instead of pork broth, you can use beef broth, chicken broth, or vegetable broth. Or 1 tablespoon Beef Bouillon + 2 cups water = 2 cups beef broth

Chile Colorado sauce lasts up to 5 days in the fridge or 5 months in the freezer.

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.

Nutrition