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Instant Pot® Carne Adovado

Rated as 4.6 out of 5 Stars

"Chunks of pork shoulder smothered in an easy-to-make New Mexico red chile sauce and pressure cooked to succulent tenderness. Perfect for taco or burrito fillings."
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1 h 25 m servings 217 cals
Original recipe yields 10 servings


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  • Prep

  • Cook

  • Ready In

  1. Place New Mexico chiles in a heat-proof bowl.
  2. Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
  3. Turn on a multi-cooker (such as Instant Pot(R)) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
  4. Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
  5. Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
  6. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  7. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.


  • Cook's Note:
  • The sauce thickens as it cools a bit but if your sauce is too thin set your pot on Saute for 5 to 10 minutes to let some of it evaporate, or make a slurry by mixing 1 tablespoon cornstarch and 3 tablespoons water and pour into the pot. Let it boil on Saute until thickened.

Nutrition Facts

Per Serving: 217 calories; 12.3 g fat; 4.1 g carbohydrates; 21.3 g protein; 72 mg cholesterol; 288 mg sodium. Full nutrition

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Read all reviews 5
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I made this for a potluck where about a 100 people showed up. I used 5 pounds of a cut up butt roast. Could not find New Mexico Chilies so I used a Black (Negro) dried chili. I regret not pulli...

The only thing I added was to de-glaze the pot with red wine before putting the meat and sauce back in. Served with Mexican cabbage pico de gallo on flour tortillas.

I tweaked it a bit and didn't use flour (that's not really part of the authentic Mexican recipe so not sure why add it to this one). I found that unnecessary. However, this recipe might not be ...

My first Instant Pot recipe. Had lots of problems with `burn`. Next time I will try to avoid buildup on the bottom of the pot by either sautéing in a separate pan and/or not using flour. The dis...

Very flavorful. I didn't have New Mexico peppers, but small, dried Japanese red peppers gave it a lot of heat. It made a lot of sauce for the amount of meat, so leftovers became a soup.