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Pork chili

Pork chili

By Jacobus Lombard
15’ Prep time
45’ Cook time
60’ Total time
435 Calories
8 Serving

Summary

It doesn’t get much easier than this pork chili recipe! use the instant pot to make this thick and flavorful pulled pork chili featuring a variety of beans, taco seasoning, and a jar of salsa.
Jacobus Lombard 0 Followers

Step by Step

Step 1
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Step 1

Prepare the pork by cutting it into 4 equal chunks. Season the meat on all sides with about 1/8 cup of taco seasoning. Set aside the remaining seasoning to use later.
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Step 2

Turn on the Instant Pot sauté feature and add the olive oil. When the olive oil is fragrant, sear the pork shoulder chunks for about 3 minutes on each side.
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Step 3

Once the meat has browned, turn off the sauté feature, remove the meat from the pot, and set it aside. Add 1/4 cup of water to deglaze the Instant Pot and use a wooden spoon to scrape the brown bits from the bottom. Add the crushed tomatoes and remaining taco seasoning to the pot. Mix well. Place the trivet inside the Instant Pot and place the seared meat on top of the trivet.
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Step 4

Place the lid on the Instant Pot and turn the valve to seal. Turn the Instant Pot to manual > high > and set the timer to 45 minutes. It will take about 10-15 minutes to build enough pressure to start counting down from 45.
Step 5
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Step 5

Once the timer goes off, quick release the Instant Pot and open the top. Remove the 4 chunks of pork and place them on a large plate or cutting board. Carefully use 2 forks to shred the pork. Discard any fatty pieces and mix the shredded pork back into the Instant Pot.
Step 6
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Step 6

Add in all of the beans, salsa, and any other add-ins. Mix well.
Step 7
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Step 7

Serve with Greek yogurt, fresh cilantro, and shredded cheese.

Tips and Warnings

  • Storage: Let the chili cool completely, store in an airtight container, and refrigerate for up to 5 days. Chili thickens as it cools, so you may need to add a splash of water to thin it out a bit once it’s reheated.
  • Freezing Instructions: Once the chili is completely cool transfer it to freezer-safe containers, and freeze for up to 3 months.
  • Water: This is not shown in the video.
  • Pork: After step 5, the pork should be tender and easy to shred. If it’s not, simply place the lid back on and pressure cook it on high for 5-10 more minutes.
  • Burn Notice: If you get a burn notice, simply open the Instant Pot, add another 1/4 cup of water and use your wooden spoon to scrape the bottom of the Instant Pot. You likely have something stuck to the bottom! 
  • Nutrition Information: Includes sweet corn and green chiles.

Ingredient

  • Olive oil
    Olive oil
    29.57 ml
  • Crushed tomatoes
    Crushed tomatoes
    793.79 g
  • Pinto beans
    Pinto beans
    850.49 g
  • Black beans
    Black beans
    425.24 g
  • Black bean corn salsa
    Black bean corn salsa
    453.59 g
  • Homemade taco seasoning
    Homemade taco seasoning
    59.15 ml
  • Optional add-ins: 1 cup sweet corn and 4 oz. diced green chiles
    Optional add-ins: 1 cup sweet corn and 4 oz. diced green chiles
    1
  • Optional toppings: greek yogurt/sour cream, fresh cilantro, and shredded cheese
    Optional toppings: greek yogurt/sour cream, fresh cilantro, and shredded cheese
    1
  • Pork shoulder butt roast
    Pork shoulder butt roast
    11.42 kg
  • Water*
    Water*
    59.15 ml
  • Homemade taco seasoning
    Homemade taco seasoning
  • Pinto beans
    Pinto beans

Nutrition Facts

View nutrition facts
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