This easy pressure cooker chili recipe only takes 15 minutes of hands-on prep time. After that, the Instant Pot does all the work for you.

If you are lucky enough to have any left over, this chili tastes even better the next day! Serve it over baked potatoes for a second meal.

Pressure Cooker Pulled Pork Chili

• 1 pork boneless pork loin roast (2.5 – 3 pounds)
• Salt and black pepper to taste
• 1 Tablespoon extra virgin olive oil
• ½ medium red onion, diced (about 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-ounce can diced tomatoes with green chilis, undrained
• 2 15-ounce cans dark kidney beans, drained and rinsed
• 1 15-ounce can Great Northern beans, drained and rinsed
• 1 cup strained tomatoes

Toppings:

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

Directions:

1. Remove pork roast from the refrigerator at least 30 minutes, but not more than 2 hours before cooking
2. Trim excess fat and cut into four equal-sized pieces. Season with salt and black pepper, as desired, and set aside.
3. Select the “Sauté” function on the Instant Pot and add olive oil.
4. 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.
   
5. Cook, stirring occasionally until the onion softens and the spices become very fragrant, approximately 3-4 minutes.
6. Deglaze the pot by adding the coffee and gently scraping the bottom with a plastic spatula to loosen any brown bits.
   
7. Turn the unit off by pressing the “Keep Warm/Cancel” button.
8. Add the pork roast meat, diced tomatoes with chilis, kidney beans, white beans, and strained tomatoes.
   
9. Stir to combine and add the lid. Lock into place and position the vent toward “Sealing.”
10. Press the “Manual” button and adjust until it reads “High Pressure. Set time to 55 minutes.
    
11. Once cook time is complete, allow the pressure to release naturally for 15 minutes, then do a quick release for any remaining pressure.
12. 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.
    
13. Serve warm topped with some shredded Mexican cheese blend and diced onion.
    

Yield: 6

Pressure Cooker Pulled Pork Chili

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If you are lucky enough to have any left over, this chili tastes even better the next day! Serve it over baked potatoes for a second meal.

Prep Time 15 minutes

Cook Time 55 minutes

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• Ingredients:
• 2½ -3 lbs. pork boneless pork loin roast
• Sea salt & black pepper, to taste
• 1 T. extra virgin olive oil
• ½ medium red onion, diced (approximately 1 cup)
• 1 T. dark cocoa powder, unsweetened
• 1 T. chili powder
• 2 t. ground cumin
• 1 t. smoked paprika
• 1 t. garlic powder
• 2 t. dried oregano
• 1 c. 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 c. strained tomatoes

Instructions

1. Remove pork roast from the refrigerator at least 30 minutes, but not more than 2 hours before cooking
2. Trim excess fat and cut into four equal-sized pieces. Season with salt and black pepper, as desired, and set aside.
3. 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.
4. Cook, stirring occasionally until the onion softens and the spices become very fragrant, approximately 3-4 minutes.
5. Deglaze the pot by adding the coffee and gently scraping the bottom with a plastic spatula to loosen any brown bits.
6. Turn the unit off by pressing the “Keep Warm/Cancel” button.
7. Add the roast meat, diced tomatoes with chilis, kidney beans, white beans, and strained tomatoes.
8. Stir to combine and add the lid. Lock into place and position the vent toward “Sealing.”
9. Press the “Manual” button and adjust until it reads “High Pressure. Set time to 55 minutes.
10. Once cook time is complete, allow the pressure to release naturally for 15 minutes, then do a quick release for any remaining pressure.
11. 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.
12. Serve warm topped with some shredded Mexican cheese blend and diced onion.

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:

12

Serving Size:

1
Amount Per Serving: Calories: 871Total Fat: 44gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 264mgSodium: 644mgCarbohydrates: 27gFiber: 7gSugar: 3gProtein: 88g