Salt Pork Pressure Cooker Chili

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
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  • 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)


  • 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


  •        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.