Cut 4 pounds (1.9 kg) of boneless pork shoulder into 1 1/2-inch chunks, and add to the Instant Pot.

Remove the husks from 3/4 pound (350 g) of tomatillos, cut them into quarters, and add them to the Instant Pot.

Seed and stem 2/3 pound (300 g) of poblano peppers, chop them roughly, and add them to the Instant Pot.

Seed and stem 6 ounces (170 g) of Anaheim or Cubanelle peppers, chop them roughly, and add them to the Instant Pot.

Remove the stems from 2 serrano or jalapeño chiles, chop them roughly, and add them to the Instant Pot.

Peel 1 medium white onion, roughly chop 8 ounces (225 g), and add it to the Instant Pot.

Peel 6 medium cloves garlic and add them to the Instant Pot.

Add a big pinch of Kosher salt to the Instant Pot.

Roughly chop 1/2 cup of fresh cilantro leaves and fine stems (about 1/2 ounce; 15 g)

1 tablespoon (15 ml) Asian fish sauce

Toast 1 tablespoon (15 g) of whole cumin seeds.

Grind the cumin seeds and add them to the Instant Pot.

Sauté until gently sizzling.

Seal the pressure cooker, bring to high pressure, and cook for 30 minutes.

Manually release the pressure.

Using tongs, transfer the pork pieces to a bowl and set aside.

Add the cilantro to the Instant Pot.

Add 1 tablespoon (15 ml) of Asian fish sauce to the Instant Pot.

Blend the sauce with an immersion blender.

Season to taste with Kosher salt.

Return the pork to the sauce and stir gently to combine.

Serve immediately with tortillas and lime wedges.