Instant Pot Green Chile Sliders with Sriracha Coleslaw

Instant Pot Green Chile Sliders with Sriracha Coleslaw

  • Servings: makes 18 sliders
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Author note: This recipe can easily be converted to an oven meatball method. You can find these instructions below the Instant Pot instructions. Keep in mind that the Instant Pot is an electric pressure cooker and this recipe works with all electric pressure cooker brands. If you would like to make a smaller batch of meatballs (9 instead of 18) simply half the recipe. These meatballs are also freezer friendly.

Instant Pot Method

2 tablespoons extra-virgin olive oil

1 cup diced onion

2 carrots, finely diced

3 garlic cloves, chopped

3 teaspoons kosher salt

1 cup Hatch green chiles (peeled and seeded)

1/2 cup lager beer

2 pounds ground pork

2 teaspoons cumin

1/4 cup panko bread crumbs

2 eggs

2 teaspoons mayonnaise

2 tablespoons crème fraîche

1/4 cup freshly grated parmesan

2 cups water

chopped fresh cilantro, for topping

slider buns, for topping

mayonnaise, for topping

  1. Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes.
  2. Add the green chiles and continue to cook for an additional 4-5 minutes.
  3. Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan.
  4. Remove the vegetables from the stove top and let cool for about 15 minutes.
  5. In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine.
  6. Line a rimmed baking sheet with parchment paper. Form 18 large meatballs and place into the fridge.
  7. Pour the water into the Instant Pot. Place a silcone into the Instant Pot. Place 4 to 5 meatballs into the steamer. Cook on high pressure for 9 minutes. After 9 minutes, release the pressure. Remove the meatballs and place on a baking sheet. Repeat these steps until all of the meatballs have been cooked. Be sure to empty the cooking liquid and refill the insert with fresh water with each batch.
  8. Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.

Oven Method

2 tablespoons extra-virgin olive oil

1 cup diced onion

2 carrots, finely diced

3 garlic cloves, chopped

2 1/2 teaspoons kosher salt

1 cup Hatch green chiles (peeled and seeded)

1/2 cup lager beer

2 pounds ground pork

2 teaspoons cumin

1/4 cup panko bread crumbs

2 eggs

2 teaspoons mayonnaise

2 tablespoons crème fraîche

1/4 cup freshly grated parmesan

chopped fresh cilantro, for topping

slider buns, for topping

mayonnaise, for topping

  1. Heat the oven to 400 degrees.
  2. Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes.
  3. Add the green chiles and continue to cook for an additional 4-5 minutes.
  4. Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan.
  5. Remove the vegetables from the stove top and let cool for about 15 minutes.
  6. In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine.
  7. Line a rimmed baking sheet with parchment paper. Form 18 large meatballs.
  8. Place in the oven and bake for 20-25 minutes, or until the meatballs are cooked thru (temperature reaches 160 degrees).
  9. Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.

For the Sriracha Coleslaw:

4 cups shredded cabbage

4 cups shredded broccoli stems and carrot mix

1 cup radishes, thinly sliced and slivered

1/2 cup cilantro, roughly chopped

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar

4 tablespoons sriracha

juice of 1 lime

3/4 teaspoon kosher salt

1/4 teaspoon granulated garlic

3 tablespoons extra-virgin olive oil

  1. Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well.
  2. In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined.
  3. Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined.
  4. Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature.

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