This satisfying Instant Pot Pork Soup with New Mexico Hatch Chiles achieves long-simmered flavor in a short pressure cooking time. Although made with simple ingredients, roasted green chiles add a kick of spicy flavor to this recipe, making this stew an ideal comfort meal.
Peel the charred skin from the chiles. Chop finely and set aside.
Select the Saute function and pre-heat the Instant Pot.
Add oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
Stir in onions and garlic and saute till translucent, about 2 to 3 minutes.
Add pork, salt and black pepper, stirring until pork is lightly browned, about 5 minutes.
Press Cancel.
Deglaze with 2 tablespoons of broth. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.
Once deglazed, stir in remaining broth, Mexican oregano, chiles, and bay leaves.
Close the lid and pressure cook on High Pressure for 20 minutes.
Do a 15-minute natural release (wait for 15 minutes and then release remaining pressure) or a full natural pressure release. [Read More: The Different Pressure Release Methods]
Select Cancel and open the Instant Pot lid.
Stir in potatoes.
Close the lid and pressure cook on High Pressure for 4 minutes (If you have trouble closing the lid, put the steam release mechanism into 'Venting' position, close the lid and then put it back to 'Sealing'.)
Do a quick release of pressure.
Select Cancel and open the Instant Pot lid.
Stir in cilantro. Serve the soup with crusty french bread.
Video
Notes
Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
I use 2 mild and 1 spicy hatch chile. Modify based your choice of spice level.