Easy Instant Pot Green Chile Stew 🌶️🥔

Making this Instant Pot Green Chile Stew at home has been a game-changer for my weeknight dinners. What I love most is how adaptable the recipe is—you can easily adjust the seasoning to suit your taste, starting light with garlic salt and onion powder and adding more as needed. Using Hatch green chiles gives the stew that authentic New Mexico flavor that’s both spicy and smoky. I also appreciate that the recipe uses common pantry items like Rotel tomatoes and Kitchen Bouquet seasoning, which adds depth to the broth. One tip I found is to give the pork a good browning in the olive oil before adding the flour; this step creates a richer base for the stew. The potatoes help thicken the broth slightly and add substance so it feels like a full meal. Cooking everything under high pressure in the Instant Pot for 25 minutes really tenderizes the meat and blends the flavors beautifully. For the best experience, don’t skip making fresh homemade tortillas alongside the stew. There’s something so satisfying about tearing into soft, fluffy tortillas to scoop up the stew. I usually follow a simple tortilla recipe that involves flour, water, and a bit of shortening for softness. If you’re short on time, store-bought tortillas work fine, but fresh definitely takes it up a notch. This dish is perfect for cold evenings when you want a quick, comforting dinner without a lot of fuss. I also love how versatile it is—if you’re not a fan of pork, chicken or beef can work just as well. Leftovers reheat nicely, and the flavors develop even more overnight. Adding toppings like shredded cheese and a dollop of sour cream rounds out the meal and balances the heat from the chiles. Overall, this easy Instant Pot Green Chile Stew brings a taste of New Mexico right into your kitchen with minimal effort and maximum flavor. It’s become a staple in my recipe rotation, especially when I want a cozy, hearty meal that warms you up from the inside out.