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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.
INSTANT POT PORK CHILI
I am back today with another quick and easy Instant Pot {pressure cooker} recipe to warm you up this winter.
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.
I don’t know if you watched the big game this past Sunday.
I have to admit if the Packers aren’t playing I am just there for the commercials, half-time show and of course the food.
Chili is almost always on our menu along with some delicious appetizers like hummus, finger foods and other dips.
This year I made this Instant Pot Pork Chili and it was a huge hit with my family.
I always have a list of my favorite chili recipes for the colder months and I put them on rotation throughout winter.
WHAT INGREDIENTS ARE IN THIS PORK CHILI?
garlic & onion
bell pepper
tomato paste
ground pork
spices: chili powder, cumin, paprika, coriander, Mexican oregano
black beans
corn
fire roasted tomatoes
diced chiles
chicken stock
Here are some ways you can modify this chili recipe:
- BEANS: Add different beans or even more beans. I like pinto, 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.
- SPICE IT UP: 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.
WHAT SHOULD I PAIR WITH THIS CHILI?
While I always think a big slice of cornbread goes best with chili here are some other ideas:
SIMPLE MASSAGED KALE SALAD
MEXICAN STREET CORN
AVOCADO KALE QUINOA SALAD
SIMPLE GARLIC PARMESAN GREEN BEANS
SIMPLE ROASTED BROCCOLI

Instant Pot Pork Chili
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.
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}
Garnish:
- Sour cream
- Cheese
- Cilantro
- Red Onion
- Jalapeno
Instructions
INSTANT POT OPTION:
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 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}
SLOW COOKER OPTION:
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:
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.
Notes
You can store the chili for up to 5 days in the fridge or up to 6-7 months in the freezer. Make sure to let the chili cool completely before freezing it.
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Casey
Wednesday 23rd of January 2019
Do you drain any of the fat from the pork?
Julia
Saturday 26th of January 2019
I do. I will add that in the directions.