It’s time for another entry in the #5ingredientwhole30 series — proving that clean eating can be both simple and delicious. With just a handful of ingredients, minimal prep and big flavor, this 5-Ingredient Instant Pot Green Chile Stew is the kind of cozy, satisfying meal that becomes a go-to during colder months. The recipe is Whole30-friendly and easy to adapt for gluten-free, dairy-free and paleo diets.
If you enjoy green chile stew, there’s another, slightly more elaborate version on the blog that uses more than five ingredients and adds a few extra layers of flavor. This simplified 5-ingredient version, however, is designed for speed and ease without sacrificing taste — perfect for busy weeknights or when you want a fast, comforting dinner.
Here’s what you’ll need
- 2 tbsp olive oil
- 1 1/2 lb pork roast (you can substitute pork shoulder, butt, or tenderloin)
- 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/4 tsp ground cumin (optional)
- 1 (16-ounce) jar Hatch green chiles (medium spicy recommended)
- 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 cups low-sodium chicken broth
- 1 bay leaf (optional)
Serving options (optional): cilantro, cubed avocado, shredded cabbage, cotija cheese (omit for Whole30 or dairy-free), or grain-free tortilla chips (omit for Whole30/paleo). Note: for the purposes of the #5ingredientwhole30 challenge, basic pantry staples such as salt, pepper, oil and a few garnishes are not counted toward the five-ingredient total.
With your ingredients gathered, this Instant Pot green chile stew comes together quickly. The method focuses on browning the pork, building flavor with sautéed aromatics, then pressure-cooking everything until the pork is tender and the potatoes are perfectly cooked.
Preparation and cooking
Step One: Prepare and sear the pork
Cut the pork into 1/2-inch cubes and season with kosher salt and freshly cracked black pepper. Set the Instant Pot to the sauté function and add the olive oil. When the oil shimmers and the pot is hot, brown the pork cubes on all sides, about 2 minutes per side. You may need to do this in batches to avoid overcrowding. Transfer the browned pork to a clean plate — it will finish cooking in the pressure cycle.
Step Two: Sauté onions and combine
With the Instant Pot still on sauté, add the diced yellow onion, minced garlic and optional ground cumin. Cook until the onions begin to soften, about 4 minutes. Press the cancel or keep-warm button to stop the sauté function. Return the browned pork to the pot and add the jar of green chiles, cubed Yukon Gold potatoes, low-sodium chicken broth and the bay leaf if using. Stir to combine, ensuring ingredients are evenly distributed.
Step Three: Pressure cook and serve
Secure the Instant Pot lid and ensure the steam valve is set to the sealed position. Use the Meat/Stew setting (or manual high pressure) and set the cook time to 35 minutes. When the cook cycle finishes, carefully quick-release the pressure by turning the valve to vent, then open the lid once all steam has escaped. Taste and adjust seasoning if needed.
Serve the stew as-is or garnish with a lime wedge, fresh cilantro, diced avocado, sliced radishes or shredded cabbage. If you’re following Whole30 or need a dairy-free meal, skip the cotija cheese.
Recipe details
Recipe: 5-Ingredient Instant Pot Green Chile Stew
Dietary tags: Whole30, Gluten-Free, Grain-Free, Dairy-Free, Paleo
Prep time: 15 mins | Cook time: 35 mins | Total time: 50 mins
Servings: 4 people
Ingredients (quantities)
- 2 tbsp olive oil
- 1 1/2 lb pork roast, cut into 1/2-inch cubes
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/4 tsp ground cumin (optional)
- 1 (16-ounce) jar Hatch green chiles (medium)
- 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 cups low-sodium chicken broth
- 1 bay leaf (optional)
Serving options (optional)
- Cilantro
- Cubed avocado
- Shredded cabbage
- Cotija cheese (omit for Whole30 or dairy-free)
- Grain-free tortilla chips (omit for Whole30/paleo)
Step-by-step instructions
- Cut the pork into 1/2-inch cubes and season with salt and pepper.
- Set the Instant Pot to sauté and heat the olive oil. Brown the pork in batches, about 2 minutes per side. Transfer to a plate.
- On sauté, cook onions, garlic and optional cumin until the onions soften, about 4 minutes. Press cancel to stop sautéing.
- Add the browned pork back to the pot along with the jar of green chiles, cubed potatoes, chicken broth and bay leaf. Stir to combine.
- Secure the lid and seal the valve. Use Meat/Stew or Manual High Pressure and set for 35 minutes. When finished, carefully quick-release the pressure, then open the lid.
- Serve hot, garnished as desired with cilantro, avocado, cabbage or cheese (if not avoiding dairy).
Notes & tips
Crockpot method: After searing the pork, transfer all ingredients (except optional garnishes) to a slow cooker. Cook on low for 8 hours or until the pork is very tender.
Freezer tips: Allow the stew to cool completely, then portion into airtight containers or freezer bags leaving room for expansion. Label with the date and freeze. To thaw, move to the refrigerator overnight or use the microwave defrost setting. Reheat on the stove over medium heat until simmering, or microwave in intervals, stirring between heats. If the solids absorb too much liquid during storage, add 1–2 cups of broth to restore desired consistency and adjust seasoning.
This simplified Instant Pot green chile stew is ideal when you want a hearty, warming bowl with minimal fuss. It’s versatile, easy to store and makes excellent leftovers.
Photography and styling credit: Jess Gaertner Creative.