This easy Instant Pot pulled pork 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! The whole family will enjoy this great recipe.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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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 chiles, 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
Substitutions
Substitute the kidney beans and Great Northern beans with pinto beans and/or black beans.
Equipment
- Instant Pot
- Cutting board and knife
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 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 diced tomatoes with chilis, kidney beans, white beans, strained tomatoes, and seasoned pork loin to the Instant Pot®. 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!
Cooking Tips
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.
Serving
To serve your instant pot pulled pork chili, add Mexican cheese blend or even cheddar cheese, finely shredded. Also you can add some chopped green onions, red onion, diced, and even a spoonful of sour cream on top!
Storage Instructions
What is leftover, store in an airtight container and refrigerate. That should hold for up to four days.
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Instant Pot Pulled Pork Chili
This easy Instant Pot pork 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! The whole family will enjoy this great recipe.
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 chiles, 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
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 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 diced tomatoes with chilis, kidney beans, white beans, strained tomatoes, and seasoned pork loin to the Instant Pot®. 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.
To serve your instant pot pulled pork chili, add Mexican cheese blend or even cheddar cheese, finely shredded. Also you can add some chopped green onions, red onion, diced, and even a spoonful of sour cream on top!