Instant Pot Pork Chili Recipe
Description
This Instant Pot pork chili is a delicious, hearty, and comforting meal. It is packed with flavor, featuring tender pork, beans, and a robust blend of spices. This chili is easy to make, and thanks to the Instant Pot, it is ready in no time. Plus, this recipe is gluten-free, and can easily be adapted to be vegetarian or vegan. Enjoy this chili on its own, with a side salad, or even over rice.
Prep Time
This recipe takes about 10 minutes to prepare, including gathering and preparing all the ingredients. If you are using dry beans, you will want to set aside time to soak them in advance.
Cook Time
This recipe takes about 25 minutes to cook in the Instant Pot. The pressure cooking time is 15 minutes, followed by a 10-minute natural release.
Ingredients
- 1 pound ground pork
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground coriander
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (4 ounces) diced green chilies
- 1 cup vegetable broth or chicken broth
- Optional toppings: diced avocado, chopped cilantro, diced red onion, shredded cheese, sour cream
Instructions
1. Turn the Instant Pot to the "saute" setting. Add the ground pork, onion, and garlic. Cook for about 5 minutes, stirring occasionally, until the pork is cooked through.
2. Add the chili powder, cumin, oregano, smoked paprika, salt, pepper, and coriander. Stir to combine and cook for about 1 minute.
3. Add the diced tomatoes, black beans, kidney beans, diced green chilies, and broth. Stir to combine.
4. Place the lid on the Instant Pot and set to sealing. Select the "manual" setting and set cook time to 15 minutes.
5. When cook time is complete, let the Instant Pot naturally release for 10 minutes. Then, carefully release the remaining pressure.
6. Serve the chili with desired toppings and enjoy!
Equipment
This recipe requires an Instant Pot or other electric pressure cooker.
Notes
If you prefer to use dry beans, you will need to plan ahead and soak them for about 8 hours before making the recipe. You can also substitute cooked and drained beans for the canned beans.
Nutrition: Per Serving
Calories: 314; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 55mg; Sodium: 1013mg; Carbohydrates: 33g; Fiber: 8g; Sugar: 5g; Protein: 19g
Recipe Tips
This chili tastes even better the next day, so feel free to make it ahead and reheat it. This recipe also freezes well, so you can make a big batch and save some for later. To freeze, let the chili cool completely and then transfer to a freezer-safe container with a tight-fitting lid. The chili will keep in the freezer for up to 3 months.
If you like your chili extra spicy, feel free to add a pinch of red pepper flakes or a diced jalapeno to the pot. For a milder chili, omit the jalapeno or use a mild chili powder.
This chili is delicious served over rice or with a side salad. It is also great for meal prep, and is perfect for lunch or dinner!
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