Instant Pot Pork Chili(+Video)
This Instant Pot Pork Chili has latin-inspired flavors with green chiles, salsa, adobo seasoning and chili powder. Amazing flavor and tastes like it has simmered all day!
A DELICIOUSLY FLAVORED HOMEMADE CHILI
Y’all, I am so excited to share this recipe for Instant Pot Pork Chili with you. I am so thrilled with how it turned out. It is absolutely delicious and filling. The flavors in this are truly next level. It tastes like it’s been simmering away on Grandma’s stovetop all day! The Instant Pot does a great job of breaking down the meat and making it tender in a shorter period of time.
TIPS FOR MAKING PORK CHILI:
- A boneless pork loin roast is affordable and makes this meal easy to prepare. However, you could certainly use a pork butt (shoulder) as a substitution.
- Herdez brand mild salsa is my favorite salsa, but feel free to use your family’s favorite salsa or even a HOMEMADE SALSA.
- If you have smoked paprika on hand – use it in this recipe. It gives it a great flavor. But don’t go buying smoked paprika just for this recipe. The regular stuff works just fine.
- Cotija cheese is a Mexican, mild, crumbly cheese that is very similar to Feta. So, if you can’t find Cotija, just purchase some Feta. I promise, adding it on top for serving really adds to the layers of flavor in this dish.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless pork loin roast
- canned diced green chiles
- red onion
- salsa (I like Herdez mild salsa)
- chili powder
- Goya Adobo Seasoning
- paprika
- water
- salt
- chopped cilantro, sliced lime, remaining diced red onion and Cotija cheese, for garnish
HOW TO MAKE INSTANT POT PORK CHILI:
Cut the pork loin roast into 6 pieces and place in the Instant Pot along with 1 can of the diced green chiles (reserve the other can for after cooking), 1/2 of the diced red onion, salsa, chili powder, adobo seasoning, paprika, water and salt.
Select ‘manual’ on the Instant Pot and set the timer for 50 minutes. Once the time expires, allow it to naturally release pressure (approx 20 minutes.) Once the pressure is released, remove the lid
Using two forks, start breaking up the pork pieces so that they become smaller shredded pieces. Do not drain any of the liquid.
Add the remaining can of green chiles and stir.
Serve with chopped cilantro, remaining diced onion, crumbled cotija cheese and sliced lime, for garnish.
CRAVING MORE DELICIOUS PORK RECIPES? GIVE THESE A TRY!
Instant Pot Pork Chili (+Video)
Ingredients
- 4 pound boneless pork loin roast, cut into 6 pieces
- 2 (7 ounce) cans diced green chiles (divided use)
- 1 red onion, finely diced (divided use)
- 2 cups salsa (I like Herdez mild salsa)
- 2 Tablespoons chili powder
- 2 Tablespoons Goya Adobo Seasoning
- 1 Tablespoon paprika (use smoked paprika if you have it)
- 1 cup water
- 2 teaspoons salt (more to taste)
- chopped cilantro, sliced lime, remaining diced red onion and Cotija cheese, for garnish
Instructions
- Cut the pork loin roast into 6 pieces and place in the Instant Pot along with 1 can of the diced green chiles (reserve the other can for after cooking), 1/2 of the diced red onion, salsa, chili powder, adobo seasoning, paprika, water and salt.
- Select ‘manual’ on the Instant Pot and set the timer for 50 minutes.
- Once the time expires, allow it to naturally release pressure (approx 20 minutes)
- Once the pressure is released, remove the lid and using two forks, start breaking up the pork pieces so that they become smaller shredded pieces. Do not drain any of the liquid.
- Add the remaining can of green chiles and stir.
- Serve with chopped cilantro, remaining diced onion, crumbled cotija cheese and sliced lime, for garnish.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
