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    Pressure Cooker Pulled Pork Chili

    Published: Oct 13, 2020 · Modified: Jun 22, 2021 by Jenn · This post may contain affiliate links.

    Jump to Recipe

    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.

    pressure cooker pulled pork chili in the instant pot

    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

    pressure cooker pulled pork chili ingredients

    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.olive oil in instant pot
    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.
      pressure cooker pulled pork chili
    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.
      adding coffee to instant pot
    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.
      pulled pork chili ready to cook
    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.
      instant pot timer
    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.
      pulled pork chili
    13. Serve warm topped with some shredded Mexican cheese blend and diced onion.
      instant pot pulled pork chili

    Pressure Cooker Pulled Pork Chili

    Jenn
    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.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 55 mins
    Additional Time 15 mins
    Total Time 1 hr 25 mins
    Course Recipes
    Servings 6
    Calories 871 kcal

    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
     

    • Remove pork roast from the refrigerator at least 30 minutes, but not more than 2 hours before cooking
    • Trim 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 the 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 roast meat, 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. Set 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.

    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.
    Keyword chili, instant pot chili, pressure cooker chili, pulled pork, pulled pork chili
    Nutrition Facts
    Pressure Cooker Pulled Pork Chili
    Amount Per Serving (1 serving)
    Calories 871 Calories from Fat 396
    % Daily Value*
    Fat 44g68%
    Saturated Fat 15g94%
    Polyunsaturated Fat 24g
    Cholesterol 264mg88%
    Sodium 644mg28%
    Carbohydrates 27g9%
    Fiber 7g29%
    Sugar 3g3%
    Protein 88g176%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did You Make This Recipe?Please leave a comment below or share on Pinterest

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    Hi, I'm Jenn, a Southern food blogger and mother living in Alabama. After having my wonderful daughter, I decided to embark on a journey of sharing my Southern cooking recipes with the world.

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