Instant Pot, Recipes, Soups, Stews, Chili

Instant Pot® Pulled Pork Chili Recipe

Instant Pot® Pulled Pork Chili is the best meal to enjoy when the temperatures start cooling down. Make a batch and celebrate National Pork and Chili Month!

Instant Pot® Pulled Pork Chili

Chili with Pulled Pork? Yes, please!

This easy Instant Pot® chili recipe only takes 15 minutes of hands-on prep time. After that, the Instant Pot® does all the work. If you are lucky enough to have any left over, this chili tastes even better the next day! Now that I own two IPs, I love to make double batches of recipes to freeze. These are major time-savers for the nights we have extracurricular activities with the boys or if we work late.

Instant Pot Pulled Pork Chili in two bowls in front of the IP

Ingredients:

2½ -3 lbs. pork boneless pork loin roast  
Sea salt & black pepper, to taste
1 tablespoon extra virgin olive oil
½ medium red onion, diced (approximately 1 cup)
1 tablespoon dark cocoa powder, unsweetened
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 teaspoons dried oregano
1 cup strong black coffee
1 28-oz. can diced tomatoes with green chilis, undrained
2 15-oz. cans dark kidney beans, drained and rinsed
1 15-oz. can Great Northern beans, drained and rinsed
1 cup strained tomatoes
Mexican cheese blend, finely shredded (optional – to serve)
Red onion, diced (optional – to serve)

Instructions:

Remove pork roast from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Remove excess fat and cut into four equal-sized pieces. Season with salt and black pepper, as desired, and set aside.

Select the “Sauté” function on the Instant Pot® and add olive oil. Once hot, add the red onion, cocoa powder, chili powder, ground cumin, smoked paprika, garlic powder, and dried oregano. Season with salt and black pepper, to taste, and stir to combine. 

Cook, stirring occasionally, until onion softens and the spices become very fragrant, approximately 3-4 minutes. Deglaze the pot by adding the coffee and gently scraping the bottom with a plastic spatula to loosen any brown bits. Turn the unit off by pressing the “Keep Warm/Cancel” button.

Add the diced tomatoes with chilis, kidney beans, white beans, and strained tomatoes. Stir to combine and add the lid. Lock into place and position the vent toward “Sealing.” Press the “Manual” button and adjust until it reads “High Pressure,” if necessary. Set cook time to 55 minutes.

Once cook time is complete, allow the pressure to release naturally for 15 minutes, then do a quick release for any remaining pressure. Once the pin drops, carefully remove the lid and shred the pork with two forks. Stir to combine and let sit for 5-10 minutes for the flavors to blend. Serve warm topped with some shredded Mexican cheese blend and diced onion. Enjoy!

Tip: If desired, combine one or two tablespoons cornstarch with an equal amount of the hot liquid from the Instant Pot® and stir into the chili to thicken.

Up close view of IP Pulled Pork Chili in a bowl.
Instant Pot® Pulled Pork Chili

Instant Pot® Pulled Pork Chili

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 2½ -3 lbs. pork boneless pork loin roast
  • Sea salt & black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • ½ medium red onion, diced (approximately 1 cup)
  • 1 tablespoon dark cocoa powder, unsweetened
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1 cup strong black coffee
  • 1 28-oz. can diced tomatoes with green chilis, undrained
  • 2 15-oz. cans dark kidney beans, drained and rinsed
  • 1 15-oz. can Great Northern beans, drained and rinsed
  • 1 cup strained tomatoes

Optional - To Serve

  • Mexican cheese blend, finely shredded
  • Red onion, diced

Instructions

Remove pork roast from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Remove excess fat and cut into four equal-sized pieces. Season with salt and black pepper, as desired, and set aside.



Select the “Sauté” function on the Instant Pot® and add olive oil. Once hot, add the red onion, cocoa powder, chili powder, ground cumin, smoked paprika, garlic powder, and dried oregano. Season with salt and black pepper, to taste, and stir to combine. 



Cook, stirring occasionally, until onion softens and the spices become very fragrant, approximately 3-4 minutes. Deglaze the pot by adding the coffee and gently scraping the bottom with a plastic spatula to loosen any brown bits. Turn the unit off by pressing the “Keep Warm/Cancel” button.



Add the diced tomatoes with chilis, kidney beans, white beans, and strained tomatoes. Stir to combine and add the lid. Lock into place and position the vent toward “Sealing.” Press the “Manual” button and adjust until it reads “High Pressure,” if necessary. Set cook time to 55 minutes.



Once cook time is complete, allow the pressure to release naturally for 15 minutes, then do a quick release for any remaining pressure. Once the pin drops, carefully remove the lid and shred the pork with two forks. Stir to combine and let sit for 5-10
minutes for the flavors to blend. Serve warm topped with some shredded Mexican cheese blend and diced onion. Enjoy!

Notes

If desired, combine one or two tablespoons cornstarch with an equal amount of the hot liquid from the Instant Pot® and stir into the chili to thicken.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1764Total Fat: 89gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 532mgSodium: 1530mgCarbohydrates: 56gFiber: 14gSugar: 7gProtein: 178g

This data was provided and calculated by Nutritionix on 10/8/2020

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Cocoa-Spiced Pork Roast

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