Instant Pot Chile Verde

Instant Pot Chile Verde
2 lb of pork country ribs (diced and bone out)
2-3 cups of water
1/2 onion sliced
1/2 tablespoon of granulated garlic
Splash of black pepper
4 small cans of Chile Verde (I used Herdez brand)
2 tablespoons of flour and 1/2 to 3/4 cup water. Place the 2 tablespoons of flour in a separate cup and add the water and whisk. This is what you will use to thicken the Chile Verde sauce later.
Wash the meat thoroughly and set aside. Set your instant pot to sauté and add the sliced onions to the pot. Once the onions start to sauté and soften, add your diced meat and let the meat brown for a few minutes. Once the meat is browned add the 2 to 3 cups of water. Just enough to cover your meat. Now add your granulated garlic, black pepper, and cans of Chile verde. Place the lid on and secure it tight. Make sure it’s set to seal. Set it on the meat/stew setting. Make sure it’s set to High pressure for 40 minutes. 40 min on high pressure will make your meat so tender it will fall apart in your mouth. If you don’t like your meat that tender, set it to 25 to 30 minutes. Once the time is up and you vent the pressure, open the lid and give it a stir and check the meat. If it’s cooked to your liking, add the flour mixture to thicken the sauce. Keep the instant pot on the warm setting and let it sit for 10 min to thicken. Once the sauce is thickened, go ahead and enjoy! Serve with a side of beans, rice, or salad. Happy Eatz Everyone!