Instant Pot Pulled Pork Chili Recipe: A One Pot Meal
Do you love chili? Do you love Instant Pot recipes? If so, this Instant Pot Pulled Pork Chili Recipe is perfect for you! This one pot meal is easy to make and absolutely delicious. The Instant Pot Pulled Pork Chili will be a new family favorite!
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Is pulled pork chili healthy?
When it comes to health food, there are a lot of debates. Some people swear by vegetarianism, while others tout the benefits of a Paleo diet. But when it comes to pulled pork chili, there is one thing that everyone can agree on: it’s delicious.
This dish is hearty and filling, and it’s also packed with nutrients. The meat and beans provide protein, the tomatoes offer vitamins and minerals, and the fiber in the beans helps to keep you feeling full. So whether you’re looking for a comforting winter meal or a healthy way to fuel your body, pulled pork chili is a great option.
Why do you add chocolate or cocoa powder to a chili?
There are a few reasons why chocolate or cocoa powder is often added to chili. First of all, chocolate can help to deepen the flavor of the dish, giving it a richer, more complex taste. Additionally, chocolate can help to round out the harshness of some of the spices typically used in chili, such as cumin and chili powder.
Finally, chocolate contains compounds that can act as natural thickening agents, helping to give the chili a heartier texture. As a result, a little bit of chocolate can go a long way in taking your chili from good to great. So next time you’re making a batch of chili, be sure to add a few spoonfuls of cocoa powder – your taste buds will thank you!
What you’ll need for Instant Pot Pulled Pork Chili
- 2½ -3 lbs. pork boneless pork loin roast
- Sea salt & black pepper, to taste
- 1 T. extra virgin olive oil
- ½ medium red onion, diced (approximately 1 cup)
- 1 T. dark cocoa powder, unsweetened
- 1 T. chili powder
- 2 t. ground cumin
- 1 t. smoked paprika
- 1 t. garlic powder
- 2 t. dried oregano
- 1 c. strong black coffee
- 1 28-oz. can diced tomatoes with green chilis, undrained
- 2 15-oz. cans dark kidney beans, drained and rinsed
- 1 15-oz. can Great Northern beans, drained and rinsed
- 1 c. strained tomatoes
To serve:
- Mexican cheese blend, finely shredded
- Red onion, diced
How to Make the Recipe
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, and strained tomatoes. 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.
How long does leftover pulled pork chili last?
After a big weekend cook-up, the question on everyone’s mind is often “how long will these leftovers last?” When it comes to pulled pork chili, you can expect it to hold up in the fridge for 3 to 4 days. The key is to make sure that the chili has cooled to room temperature before sealing it in a container and popping it in the fridge.
Just be sure not to leave the leftovers out at room temperature for more than two hours, as this can lead to food poisoning. With a little planning ahead, you can enjoy your pulled pork chili for days (or even weeks) to come.
Can you freeze pulled pork chili?
Chili is one of those great dishes that gets even better with time. The flavors have a chance to meld and deepen, and the meat gets more tender. That’s why it’s not surprising that people often ask if they can freeze pulled pork chili.
And the answer is yes! You can freeze the chili to enjoy later or freeze the leftovers. As with refrigerated leftovers, it’s best to allow the chili to come down to room temperature before storing. After it has cooled to about room temp, pour into a sealed and freezer safe container.
Frozen pulled pork chili will last in the freezer for as long as six months before beginning to degrade in flavor and texture. Again, never save leftovers that have been left out in excess of two hours. So go ahead and enjoy your chili now, and save some for later!
How do you reheat pulled pork chili?
When it comes time to reheat your chili, there are a few different methods you can use. The easiest way to reheat is in the microwave. For refrigerated chili, reheat about 90 seconds to 2 minutes on high, then stir and cook an additional minute if not heated through.
For frozen, heat at 30% power in 3 minute increments (stirring between) until defrosted. When fully defrosted, cook about 90 seconds to 2 minutes on high, then an additional minute after stirring.
You can also reheat in a pot on the stove top over medium heat. Add up to 1 cup water if necessary.
To make pork chili in the Slow Cooker
If you don’t have an Instant Pot, don’t worry that doesn’t mean you can’t make this recipe. Instead, grab your slow cooker.
Simply add all your ingredients to the crockpot and let it do its thing! No need to brown the onions or anything, just let everything cook together for 7-8 hours or until the pork is cooked through. This recipe is perfect for a cozy winter night in, or any time you want a hearty and delicious meal with minimal effort.
Recipe 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.
Instant Pot Pulled Pork Chili
Make this classic pulled pork chili in your Instant Pot for an easy one pot meal
Ingredients
- 2½ -3 lbs. pork boneless pork loin roast
- Sea salt & black pepper, to taste
- 1 T. extra virgin olive oil
- ½ medium red onion, diced (approximately 1 cup)
- 1 T. dark cocoa powder, unsweetened
- 1 T. chili powder
- 2 t. ground cumin
- 1 t. smoked paprika
- 1 t. garlic powder
- 2 t. dried oregano
- 1 c. strong black coffee
- 1 28-oz. can diced tomatoes with green chilis, undrained
- 2 15-oz. cans dark kidney beans, drained and rinsed
- 1 15-oz. can Great Northern beans, drained and rinsed
- 1 c. strained tomatoes
To serve:
- Mexican cheese blend, finely shredded
- Red onion, diced
Instructions
Remove pork roast from the refrigerator for at least 30 minutes, but not more than 2 hours, before cooking. Remove excess fat and cut it 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, and strained tomatoes. Stir to combine and add the lid. Lock into place and position the vent toward “Sealing.” Press the “Manual” button and adjust it 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.
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 2582Total Fat: 129gSaturated Fat: 45gTrans Fat: 1gUnsaturated Fat: 69gCholesterol: 772mgSodium: 2284mgCarbohydrates: 84gFiber: 22gSugar: 11gProtein: 260g
