This Instant Pot green chili Mexican pork is a quick and easy way to get seasoned pulled pork to use in tacos, enchiladas, stuffed peppers and more. It can even be made into a freezer meal for those super busy weeknights.
A Trim Healthy Mama FP recipe is always welcome in our house! A fuel pull is kind of a blank canvas that can be shaped into whatever type of Trim Healthy Mama meal that you want. And this Instant Pot green chili shredded pork will give you a great start to your favorite Mexican meal.
Stuff a bell pepper with black beans, brown rice and green chili shredded pork for a yummy “E” meal with healthy carbs. Or load up a low carb tortilla with sour cream and cheese for a pulled pork taco that is a perfect “S” or low carb meal. We also love it in enchiladas or even as a salad protein.
And since this recipe is low fat and low carb, it works for many different healthy lifestyles. Whether you follow a low fat diet like Weight Watchers or a low carb lifestyle like Keto, this recipe will work for you!
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Instant Pot Green Chili Mexican Pork – THM FP
I have been making this seasoned pulled pork in the crock pot for years. It is really versatile and with only 3 ingredients it is a simple weeknight meal that the whole family will love.
But since it takes around 8 hours in the crock pot, I wanted to see how it would fair in the Instant Pot for those evenings that I forgot to worry about dinner! Does anyone else meal plan like a crazy woman and still end up at least one night a week staring in the pantry at 5:30 with zero ideas? I don’t get it but it happens to me often.
So I pulled out that big pressure cooker that I’m determined to love (even though it wasn’t love at first sight) and dumped in the pork and sauce. And in just over half an hour we had a successful shredded pork dish.
THM Enchilada Sauce
Let’s talk enchilada sauce before we go any further.
Many of the store bought varieties include things like food starch, flour, caramel color and sugar. All of which we don’t want in our pork. Why do they do that?! We just want something easy that we can buy for busy weeknights.
So no one that manufacturers enchilada sauce asked me and it is what it is at the store. But I really wanted this to be drive thru Sue friendly like those instant pot dump meals that we loved pre-THM.
So while there is not a perfect THM on plan store bought enchilada sauce, the one that I used is the best that I could find and I’m ok with it. If you have read the 5 things I don’t do, you will know that A. I’m not a purist & B. an off plan oil doesn’t make me cringe so long as everything else is on plan and that it is not the first ingredient.
That is the case with this sauce. It uses cottonseed oil which is a vegetable oil and not on plan. The oil is the 4th ingredient and the numbers work so I use it. However, I don’t want to mislead you. An off plan oil makes it off plan regardless of the numbers because ingredients trump numbers on THM.
If you want something that is totally on plan, try Darcie’s enchilada sauce with this recipe. It is simple and could be frozen ahead of time to make life easier later.
Update: I did find this store bought & on plan sauce at Target. It is 100% on plan & I’m going to try it out the next time that I make this Instant Pot Green Chili Mexican Pork recipe. You would need to use 2 cans of sauce if using this variety.
So exciting to have a completely on plan, store bought enchilada sauce!
Ingredients for Instant Pot Mexican Pork
Like all my favorite dump and pressure cook meals, you only need 3 ingredients for this shredded green chili pork.
- Pork Tenderloin (2 pack)
- Green Chilis
- Enchilada Sauce
Pressure Cooking Green Chili Pork Tenderloin
The instructions for this recipe couldn’t be easier! Dump in 15 oz of Enchilada sauce, 1 can of chopped green chilis and two pork tenderloins into the Instant Pot. I use the pork tenderloin that comes 2 to a package.
Select the manual pressure cook option and set it for 35 minutes. Allow pressure to naturally release for 10 minutes and then quick release after that.
Shred the pork and allow it to soak up some of the leftover enchilada sauce. You can add additional sauce if needed. I usually get the big can and then save the extra for these no tortilla enchiladas.
You can serve it with shredded cheese to make it Keto/Low Carb or a THM S meal. Or you can eat it as written as a THM FP or low fat meal.
Here we made it into enchiladas by just adding the shredded green chili pork and shredded cheese into a low carb tortilla. Then topped the pan of enchiladas with more enchilada sauce and additional cheese. Bake for 20-25 minutes until hot and bubbly.
Another option is to stuff this shredded green chili pork into a bell pepper for an E meal. Add in a 1/4 black beans and corn. Place the stuffed pepper into the instant pot with trivet and 1 cup of water at the bottom of pot.
Cook on manual pressure for 10 minutes. Add a small sprinkling of cheese on top and let it melt so that you don’t go into XO.
Does It Freeze Well?
Instant pot green chili Mexican pork freezes beautifully!
I use the package that has two tenderloins per package. One of those tenderloins feeds my family of 4 so I use this recipe as an easy meal prep and freezer prep opportunity.
Shred the first tenderloin and feed your family dinner. We love to take this pork and use it to make enchiladas or stuffed bell peppers!
Shred the second tenderloin and let it cool in the leftover sauce in the Instant Pot. Once cool place the pork and about 1/3-1/2 a cup of the enchilada sauce that it cooked in, into a gallon freezer bag.
When you are ready to use it, place the shredded pork in the fridge while you are at work. Once you get home it should be thawed and ready to use.
I hope you enjoy this Instant Pot green chili Mexican pork low carb recipe! Let me know your favorite way to use the shredded pork.
Zevia Cola Memphis Style Pulled Pork, Crockpot Recipe – THM FP
Leftover Rotisserie Chicken Instant Pot Bone Broth
- 1 cup Enchilada Sauce (more to toss in after cooking if desired)
- 4 oz Green Chilis
- 2 pork tenderloins
- Place the pork tenderloins into the Instant Pot.
- Dump in the enchilada sauce and green chilis.
- Set the pressure cooker to high pressure and 35 minutes using the manual setting.
- Allow the pressure to naturally release for ten minutes and then fast release after that.
- Shred the pork and toss it in the remaining enchilada sauce (adding extra if needed).
- Freeze any leftovers in a gallon zip bag for future meals that will be very easy to prep.
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