Chef Dave creates excellent chili verde in the Instant Pot

In this video, my wonderful husband and videographer Dave shows us how to cook delicious and super easy chili verde in your Instant Pot, while I watch over his shoulder and enjoy my glass of wine :-) Here's his recipe: Cut 4 to 6 boneless pork chops into 1-inch chunks. Heat 2 tablespoons canola oil in your Instant Pot and then SAUTE the pork until brown, about 8 minutes, stirring occasionally. Remove pork to a plate. Add two diced sweet onions to the pot and cook until translucent (about three minutes). Remove husks from a pound of tomatillos (about eight tomatillos) and cut those into chunks. (If you don't have tomatillos, substitute medium-size tomatoes. Results will be different, but still good!) Add tomatillos to the pot with 2 teaspoons ground cumin and 6 cloves chopped garlic. Scrape any brown bits from the bottom of your pan. Drain and rinse two cans white beans (Navy beans or cannellini beans) and add beans to the pot with two 4-ounce cans diced chiles (mild or hot or one of each), 1/2 cup of chopped pickled jalapenos, and the pork. Add two teaspoons salt, 1/2 teaspoon black pepper. Stir well. No need to add extra liquid to this one... Secure lid on your pot and set pressure valve to SEALING. Cook at high pressure (or manual) for eight minutes. Then allow for a 10-minute natural release. Release remaining pressure, remove lid and serve in soup bowls with chopped cilantro if you like and grated cheddar or pepper jack cheese. ENJOY!

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