Instant Pot Pressure Cooker Red Pork Chili

Instant Pot Pressure Cooker Red Pork Chili has meltingly, tender pieces of pork shoulder with mixed beans and vegetables, in a smokey, roasted earthy flavored sauce infused with beer, garlic and a little bite of jalapeno.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, supper

Cuisine: American

Keyword: Instant Pot Pressure Cooker Red Pork Chili

Servings:

Calories: 369kcal

Author: Jennifer Grissom

Ingredients

1 tablespoon olive oil
1/4 pound bacon sliced into 1/2" strips
3 pounds pork shoulder roast or butt cubed to 1/2 - 3/4" top fat cap removed from roast.
1 teaspoon kosher or sea salt
1/2 teaspoon fresh ground black pepper
1.5 cups diced onion
2 jalepenos finely minced seeds and interior ribs removed
1 teaspoon kosher or sea salt
6 cloves garlic minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 tablespoon chipotle chili powder
1 tablespoon ancho chili powder
1 tablespoon cumin powder
1 cup beer
16 ounces black beans, rinsed and drained
31 ounces red beans, rinsed and drained
44 ounces diced tomatoes with juices

Instructions

Trim the fat cap from the pork roast and cube to 1/2" - 3/4". Sprinkle with salt and pepper.
Preheat pressure cooker to brown setting.
Add olive oil and bacon and cook for 2-3 minutes. Add half of the cubed pork and cook until all sides are browned for about 4-5 minutes.
Remove pork and bacon to a bowl while leaving drippings in the pot.
Add the second half of the pork and cook until browned. Remove to bowl.
Add onion, jalapeno, salt, and garlic and cook for 3-4 minutes until onions soften and garlic is fragrant.
Add the tomato paste and the seasonings and cook for about one minute, stiring frequently.
Add the beer to deglaze the pot, making sure to scrape all the browned bits of flavor off the bottom.
Add the pork and bacon back into the pot along with the beans and tomatoes. Stir to combine everything.
Lock the lid and set the pressure cooker to high for 25 minutes. At the end of the 25 minutes, open the pressure release valve release the pressure and steam. When it finishes, remove the lid, stir, and let the chili rest for about 10 minutes.
If desired, garnish with choice of sour cream, green onion, red onion, shredded cheddar cheese, jalapeno slices, or crackers.

Notes

Slow Cooker, Oven, and Stovetop options:

Follow directions for steps 1-8 using a dutch oven for all of the browning.

For a Slow Cooker / Crockpot, after using a dutch oven for steps 1- 8, combine all of the ingredients in the dutch oven and bring to a simmer. Transfer to a crockpot for 8-10 hours on low or 4-5 hours on high until the pork is fork tender. Remove from heat and remove lid and let rest 10 minutes before serving.

For the stovetop, follow all of the directions through step 8 using a dutch oven and then cover and cook at a gentle simmer for 1.5 hours or until pork is fork tender. Remove from heat and remove lid and let rest 10 minutes before serving.

To finish in the oven, after following the directions through step 8 using a dutch oven, combine all of the ingredients and bring to a gentle simmer. Then cover with a lid and bake in a preheated 350 degree oven for 1.5 hours. Remove from the oven and remove lid and let rest 10 minutes before serving.

Nutrition