Instant Pot Pulled Pork Chili
Prep: 15 minutes
Cook: 50 minutes
Yields: 4 servings
Get ready to indulge in the most epic pulled pork chili extravaganza of your life!
Today, we’re diving into the world of comfort food, and trust me, you won’t want to miss this!. No more boring, bland meals!
Imagine a warm, cozy bowl of chili that’s packed with tender, juicy pork, and a rich, saucy flavor that’s just begging to be devoured. Sounds amazing, right? That’s exactly what you’ll get with this Instant Pot Pulled Pork Chili recipe!
This mouthwatering dish is the perfect combination of chili and BBQ, and it’s ridiculously easy to make. With just 30 minutes of active time in the kitchen, you can have a delicious, satisfying meal on the table in no time.
So, what makes this pulled pork chili so special? For starters, it’s made with a few strategic high-flavor ingredients that take the dish to the next level. And the best part? You can make it in your Instant Pot, which means it’s ready in a fraction of the time it would take on the stovetop or in the oven.
First, you’ll need to toss your pork with a bit of salt. Then, select the SAUTÉ setting on your Instant Pot and let it preheat for a few minutes. Add some oil and cook your pork in batches until it’s browned on one side, then transfer it to a plate and set it aside.
Next, add some onion to the pot and cook until it’s softened, then stir in some tomato paste, chili powder, garlic, cumin, and smoked paprika. Cook for a minute, until the mixture is toasted and fragrant.
Now it’s time to add the chicken broth and barbecue sauce, stirring to combine. Then, add your pork and beans back into the pot, cover it with the lid, and lock it in place. Turn the steam release handle to the SEALING position and select the MANUAL/PRESSURE COOK setting. Cook on high pressure for 50 minutes, then let the steam release naturally for a few minutes.
While the chili is cooking, whisk together some sour cream, vinegar, and a bit of salt in a medium bowl. Add some slaw mix and scallions, and toss to coat.
When the chili is done, carefully remove the lid and press each pork chunk against the side of the pot to shred. Stir to combine, then top each serving with slaw, cheese, and scallions. Serve with a side of cornbread, and get ready to indulge in the most epic pulled pork chili of your life!
This recipe is a game-changer, and it’s perfect for a cozy weeknight dinner or a special occasion. And the best part? It’s ridiculously easy to make, and it’s ready in no time. So go ahead, give it a try, and get ready to indulge in the most epic pulled pork chili of your life!
Printable Recipe
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 2 tablespoons oil
- 1 onion, chopped
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1/2 cup barbecue sauce
- 1 can (15 ounces) beans, drained and rinsed
- 1 cup sour cream
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 2 cups slaw mix
- 2 scallions, chopped
- Cheese for topping
- Cornbread for serving
Instructions
- 1. Toss pork with salt.
- 2. Select the SAUTÉ setting on your Instant Pot and preheat.
- 3. Add oil and cook pork in batches until browned, then transfer to a plate.
- 4. Add onion to the pot and cook until softened.
- 5. Stir in tomato paste, chili powder, garlic, cumin, and smoked paprika; cook until toasted and fragrant.
- 6. Add chicken broth and barbecue sauce; stir to combine.
- 7. Return pork and beans to the pot, cover, and lock the lid.
- 8. Turn steam release handle to SEALING position, select MANUAL/PRESSURE COOK, cook on high pressure for 50 minutes.
- 9. Let the steam release naturally for a few minutes.
- 10. Remove the lid and shred pork against the side of the pot.
- 11. Stir to combine, and top each serving with slaw, cheese, and scallions.
- 12. Serve with cornbread.
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