Easy Pressure Cooker Chili Verde

4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
3/4 pound tomatillos (about 4 large tomatillos; 350g), quartered, husks discarded
2/3 pound poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)
6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)
2 serrano or jalapeño chiles, roughly chopped, stems discarded (see note)
8 ounces white onion (about 1 medium; 225g), roughly chopped
6 medium cloves garlic, peeled
1 tablespoon (15g) ground cumin (or whole cumin seed, toasted and ground)
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
1 tablespoon (15ml) Asian fish sauce, such as Red Boat

In a pressure cooker, combine pork, tomatillos, poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.
Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.

Because everything is blended, rough cut is all that is needed. Large chunks of pork can be broken up after the cook.
You can use other fresh green chiles in place of Anaheims, poblanos, and serranos.
- Have substituted using 6 Anaheim peppers, 1 can of diced jalapeno and 2 small cans of salsa Verde for peppers.
Preferred 12 medium tomatillos vs. 4 large