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Instant Pot Red Chile Pork

Instant Pot Red Chile Pork is a rich and tender filling for your soft tacos and tamales that will have your family begging for more! You can also cook this in a Crock pot for 3 hours on high heat and 5-6 hours on low heat.

This Recipe is Modified and photo credit from: Cooking With Curls


  • 5 pounds Pork shoulder/butt (deboned and cut into large chunks)
  • 2 Tablespoons sea salt
  • 2 Tablespoons chipotle powder
  • 1 cup chicken stock


  1. Remove the bone from pork butt/shoulder and cut pork into large chunks.
  2. Sprinkle with chipotle pepper and salt mixture and rub to thoroughly coat.
  3. Place pork into the Instant Pot liner and add chicken stock.
  4. Secure the lid, select Manual and adjust time to 90 minutes.
  5. When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure.
  6. Shred the Pork
  7. Add in our Chile Sauce
  8. Serve over rice or in a tamale or on tortillas and add any toppings you like (lettuce, tomatoes, guacamole, sour cream, cilantro, lime, etc..)
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1 comment

  • I don’t have a pressure cooker and don’t plan to. How long should this cook in a slow cooker set on high? I love your red sauce! Also, I bought the adovada spice mix. Do you have a recipe for carne adovada as good as it is in Albuquerque? Thanks


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