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It’s October of this amazingly strange year, and it’s even getting chilly right now in Southern Texas.
It’s starting to be chili season!
October is National Chili Month. There are so many types of chili — beef, pork, turkey, meatless. I love experimenting with the different recipes and seeing which one my family likes best. Since fall is my favorite season, I tend to make a LOT of chili.
Crockpots make chili cooking pretty effortless but the Instant Pot? Quick and mostly hands-free! It’s a game changer!
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!
Give this Pulled Pork Chili recipe a try — hopefully, it will join your chili recipe rotation.
Instant Pot® Pulled Pork Chili
- 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
- Mexican cheese blend finely shredded
- Red onion diced
- Remove pork roast from the 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.
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.
More on Chili Month
I think I will post a few more chili recipes this month.
Here is a link to a chicken chili slow cooker recipe I posted last year.
A general post about chili making:
Post: Tips for Great Chili
Let me know if you try either of these recipes in the comments!
Loving Life — The Reboot!