An easy way to make a hearty and flavorful chili in the Instant Pot with beans, pulled pork, and aromatic spices.
Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 onion, diced. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 cup corn kernels. 1 cup chicken broth. 1/4 cup tomato paste. 2 tbsp chili powder. 1 tbsp cumin. 1 tsp smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese for serving. 1/2 cup chopped green onions for serving. Sour cream optional, for serving.
Instructions: Season pork chunks with salt, pepper, chili powder, cumin, and smoked paprika. Set Instant Pot to 'Saute' mode and sear pork chunks until browned on all sides. Add diced onions and minced garlic to the Instant Pot, saut until softened. Pour in chicken broth, scraping the bottom to deglaze the pot. Stir in diced tomatoes, black beans, kidney beans, corn, and tomato paste. Secure the Instant Pot lid, set to 'Pressure Cook' mode for 45 minutes. Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure. Shred the pork using two forks and stir it back into the chili. Adjust seasoning with salt and pepper as needed. Serve hot, topped with shredded cheddar cheese, chopped green onions, and sour cream if desired.
Prep Time: 15 minutes
Cook Time: 45 minutes
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