Best Instant Pot Pork And Black Bean Chili Recipes

INSTANT POT CHILI

Instant Pot Chili image

Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!

Provided by Natasha Bull

Time 45m

Number Of Ingredients 14

Ingredients

1/2 medium onion ((chopped))
1 tablespoon olive oil
2 pounds lean ground beef
3 cloves garlic ((minced))
1 (28 fluid ounce) can diced tomatoes ((use fire roasted ones for more flavor))
1 (14 fluid ounce) can tomato sauce
1/2 cup beef broth
2 (14 fluid ounce) cans red kidney beans ((drained))
3 tablespoons chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon cayenne pepper ((optional - if you want it spicy))
Salt & pepper ((to taste))
Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. ((optional))

Steps:

Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on "sealing", press the "manual" button, and set the timer for 15 minutes.
Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.

Nutrition Facts : Calories 458 kcal, Carbohydrate 43 g, Protein 47 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 604 mg, Fiber 14 g, Sugar 7 g, ServingSize 1 serving

INSTANT POT PORK AND BLACK BEAN CHILI

Instant Pot Pork and Black Bean Chili image

I love black beans. I wanted to make a different twist on chili and it turned out fantastic!

Provided by Robin Lieneke @icook65

Categories Other Main Dishes

Number Of Ingredients 18

Ingredients

1 pound(s) dry black beans
2 teaspoon(s) baking soda
4 cup(s) water
3-4 slice(s) thick cut bacon, chopped
1 pound(s) pork riblets or blade steaks
1 medium onion, diced
1 fresh jalapeno, diced
1 cup(s) diced bell peppers, i use red, green and yellow
1 teaspoon(s) celery salt
2 teaspoon(s) cumin, ground
2 teaspoon(s) smoked paprika
1 tablespoon(s) chili powder
2 teaspoon(s) garlic powder
1 can(s) diced tomatoes with green chilies
1/4 cup(s) dark molasses
2 ounce(s) dark chocolate
1 teaspoon(s) beef base
2-3 cup(s) water

Steps:

To prepare beans: rinse and pick through beans and add to saucepan with baking soda and water. Bring to a boil and boil 2 minutes (the water will turn blue green). Drain and rinse well. Return to a fresh pot of boiling hot water and let soak for 1 hour.
Brown meat in skillet then put in pressure cooker. In the same skillet, saute onions and peppers for 2-3 minutes till slightly soft.
Drain beans and add to pressure cooker. Add remaining ingredients and cook on beans/lentils setting for 25-30 minutes. Remove meat from pot and debone and chop, return to pot and stir. Enjoy.

INSTANT POT GREEN PORK CHILI

Instant Pot Green Pork Chili image

Chili is best simmered low and slow, but sometimes you don't have the time. A pressure cooker helps tenderize pork shoulder, a cut of meat that's usually tough, in minutes rather than hours. A mixture of green chiles, cilantro, garlic and lime brighten up this easy and wonderfully speedy.

Provided by Megan Mitchell

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

8 scallions, cut into 2-inch lengths
3 cloves garlic, peeled
1 poblano pepper, stemmed and cut into small chunks
1 jalapeno, stemmed and cut into small chunks
1/2 cup packed cilantro leaves and stems
4 to 5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
Two 7-ounce cans mild diced green chiles
2 tablespoons ground cumin
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Two 16-ounce cans pinto beans, rinsed and drained
Juice of 2 limes
Thinly sliced avocado
Crumbled Cotija
Cilantro leaves
Lime wedges

Steps:

For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
Being careful of any remaining steam, unlock and remove the lid. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili image

My Aunt Jerre won THIRD PLACE with this recipe in the St. Louis Slow Cooker Cook Off in the past couple months! We are proud, proud, proud!

Provided by Sally Renz Cummings

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 10h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 ½ pounds pork tenderloin, cut into 2 inch strips
1 small onion, coarsely chopped
1 small red bell pepper, coarsely chopped
3 (15 ounce) cans black beans
1 (16 ounce) jar salsa
½ cup chicken broth
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder

Steps:

Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
Break up pieces of cooked pork to thicken the chili before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31.9 g, Cholesterol 37.1 mg, Fat 2.8 g, Fiber 12.6 g, Protein 24 g, SaturatedFat 0.9 g, Sodium 1044.6 mg, Sugar 2.6 g

SPICY PORK AND BLACK BEAN CHILI

Spicy Pork and Black Bean Chili image

Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.

Provided by tranch

Categories Pork

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb black beans
1 1/2 lbs boneless lean pork, cubed
5 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomatoes, chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or 1/3 cup coriander, chop
to taste black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers, diced
to taste salt

Steps:

In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
Cover and remove from heat. Let stand 1 hour.
Drain liquid and cover with 8 cups of cold water.
Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
Add beans and peppers; season with salt and pepper.
Cover and cook 15 minutes more or until peppers are tender.
Add chopped parsley or chopped coriander.