Salt Pork Pressure Cooker Chili
With this easy-to-follow Instant Pot Chili Recipe, you'll serve a hot bowl of delicious chili faster than ever. Using an instant pot instead of a slow cooker to make our chili, we can develop some intense flavours in just minutes!
Course: MainCuisine: WesternDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
25
minutesTotal time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
150 g Capital Cured Salt Pork, diced
500 g Lean ground beef
1 large Sweet onion, chopped
3 cloves Garlic, minced
1 Poblano pepper, chopped (seeds included for heat)
1 Red bell pepper, chopped
1 Green bell pepper, chopped
2 tbsp Chili powder
1 tbsp Ground cumin
1 tbsp Dried oregano
1 cup Low sodium beef broth (adjust to desired consistency)
150 g Tomato paste
1 large can Red kidney beans, rinsed and drained
1 large can Black beans, rinsed and drained
Garnishes: Cheddar cheese, sour cream, chopped green onions, and hot sauce (optional)
Directions
- Prepare Ingredients: Chop all vegetables and mince garlic as directed. If you are using pre-minced garlic, then use about 1 tbsp. Rinse and drain beans.
- Set your pressure cooker to the sauté setting. Add the diced salt pork and brown for about 5 minutes to render some fat and develop flavor. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
- Add the chopped onions, poblano pepper, red and green bell peppers, and minced garlic to the meat. Stir in chili powder, ground cumin, and dried oregano.
- Stir in tomato paste and gradually add beef broth until the desired consistency is reached. Add the rinsed kidney and black beans.
- Close the pressure cooker lid and set it to high pressure for 20 minutes. After cooking, allow the pressure to release naturally.
- Serve the chili hot with toppings like shredded cheddar cheese, sour cream, chopped green onions, and a splash of hot sauce for an extra kick.
Recipe Video
Notes:
● If you prefer a less spicy chili, remove the seeds from the poblano pepper.
● This recipe can also be adapted for slow cooking by extending the cooking time to
4-6 hours on low, and reducing the amount of broth used to ¾ cup.
