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Instant Pot Pork Chili is a warm, comforting chili that uses ground pork, warm spices, black beans, corn and fire roasted tomatoes to create a flavor packed meal. This chili cooks in a pressure cooker in no time but there are also options for the slow cooker and the stove.
I am back today with another quick and easy Instant Pot {pressure cooker} recipe to warm you up this winter. This is a hearty comfort food recipe that I make on repeat.
I don’t often think of making chili using ground pork but when I do I am reminded that it is a nice change. This Instant Pot Pork Chili is one of those meals you can throw together on a busy weeknight and use as leftovers during the week or even freeze half for later.
I also love making other instant pot recipes in the colder months like this Instant Pot Turkey Taco Pasta, Instant Pot Chili Mac or this Instant Pot Turkey Chili.
You will notice in the recipe that I also give you slow cooker and stove top options in case you would prefer to make it one of those ways.
This Instant Pot Pork Chili mixes together ground pork, warm spices, black beans, corn and fire roasted tomatoes. The flavors that develop as the chili cooks in the pressure cooker are really warm and the base for a delicious chili.
Of course once I am ready to serve up the chili I always lay out a nice spread of toppings. Some of my favorites are chopped avocados, cheese, diced red onion, jalapeños, sour cream, lime wedges, hot sauce and some broke up chips.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Ground Pork: This recipe uses ground pork. I like that ground pork is lean and works nicely in chili. You also can use ground chicken, ground turkey or ground beef.
- Vegetables: The vegetable mix in this chili is onion, bell pepper, corn, fire roasted tomatoes and green chiles.
- Tomato Paste: The tomato paste helps to thicken the chili. If you want it even thicker you can stir in more tomato paste after cooking.
- Spices: Spices are what makes this chili so good. The spice mixture is chili powder, cumin, paprika, coriander and Mexican oregano.
- Beans: Black beans are the beans I added but you can use kidney beans, red beans, chickpeas or white beans.
- Broth: Chicken broth is used but you can sub in vegetable broth, vegetable stock or beef broth.
How to Make Instant Pot Pork Chili
Step 1: Sauté Vegetables: Turn your instant pot to sauté and the 2 Tablespoons olive oil. Add the onion, bell peppers and garlic and sauté until tender, about 3-4 minutes.
Step 2: Add Paste and Pork: Add the tomato paste and sauté for another minute. Add 1 teaspoon salt and the pork and continue to sauté until the pork is almost cooked through.
Step 3: Add Spices: Add the spices and sauté until the pork is cooked through and the spices are aromatic. Add all of the remaining ingredients and stir well to combine.
Step 4: Pressure Cook: Close lid and pressure cook on Manual at High Pressure for 5 minutes, followed by quick release when time is up. Open the lid carefully.
Adjust seasonings to your tastes and garnish with your favorite toppings {some ideas: avocado, red onion, cilantro, sour cream, cheese, lime wedges}. Serve with tortilla chips. Store leftovers in an airtight container for up to 5 days.
Recipe Modifications
- Beans: Add different beans or even more beans. I like pinto beans, kidney beans, chickpeas or white beans.
- Salsa: Throw in a couple of spoonfuls of your favorite salsa to the chili after cooking and stir it in. This always adds a little extra flavor and spice.
- Spices: If you like spice {I know I do} add some chopped jalapeño when you add the bell peppers to your pot. They will release some heat. You can also add hot sauce, cayenne pepper or red pepper flakes.
- Vegetables: Mix up the vegetables. I like to add in carrots, celery, bell peppers, poblanos, zucchini or jalapeños.
- Cheese: Serve your chili with your favorite cheese. Some great options are shredded sharp cheddar, mozzarella, pepper jack cheese, goat cheese, cotija cheese and Monterrey jack cheese.
Storage Tips
Store the leftover chili in an airtight container for up to 4 days. To reheat you can microwave or quickly heat on the stove.
More Chili Recipes
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Instant Pot Pork Chili
Ingredients
- 2 tablespoons olive oil
- 1/2 sweet onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced {seeds removed}
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 pound ground pork
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/4 teaspoon coriander
- 1 teaspoon Mexican oregano {or regular oregano}
- 1 – 16 ounce can of black beans, drained and rinsed
- 1 – 16 ounce can of corn, drained and rinsed
- 1 – 16 ounce can of fire roasted diced tomatoes {or regular diced tomatoes}
- 2 – 6 ounce cans of diced chiles
- 2 cup stock {you can use vegetable, chicken or beef}
Instructions
- Turn your instant pot to sauté and the 2 Tablespoons olive oil. Add the onion, bell peppers and garlic and sauté until tender, about 3-4 minutes.
- Add the tomato paste and sauté for another minute. Add 1 teaspoon salt and the pork and continue to sauté until the pork is almost cooked through.
- Add the spices and sauté until the pork is cooked through and the spices are aromatic. Add all of the remaining ingredients and stir well to combine.
- Close lid and pressure cook on Manual at High Pressure for 5 minutes, followed by quick release when time is up. Open the lid carefully.
- Adjust seasonings to your tastes and garnish with your favorite toppings {some ideas: avocado, red onion, cilantro, sour cream, cheese, lime wedges}. Store leftovers in an airtight container for up to 5 days.
Notes
For the slow cooker option: In a large skillet heat the 2 Tablespoons olive oil. Add the onion, garlic, bell pepper and sauté for 3-4 minutes. Add the 1 teaspoon salt and pork and sauté until the pork is almost done cooking. Add the spices and continue to sauté until the pork is done cooking. Drain the fat and return the pork to the Instant Pot.
Add the pork and vegetable mixture to the slow cooker.
Add everything else into the pot and cook on low for 5-6 hours or on high for 3 hours. Adjust seasonings to your tastes and garnish with your favorite toppings. Stovetop version:
In a large pot heat the 2 Tablespoons olive oil. Add the onion, garlic, bell pepper and sauté for 3-4 minutes. Add the 1 teaspoon salt and the pork and sauté until the pork is almost done cooking. Add the spices and continue to cook the pork until cooked through. Add the remaining ingredients and let simmer for 2 1/2 to 3 hours, stirring occasionally. Adjust seasonings to your tastes and garnish with your favorite toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you drain any of the fat from the pork?
I do. I will add that in the directions.
Great pork recipe!
I’m now gonna try to make it before my GF gets home (I’m in the dog house for forgetting our anniversary!!!) Hopefully this recipe will do the trick.
Keep up the great work!
Hope you like it!