Instant Pot® Pulled Pork Chili is the perfect recipe for an easy and delicious labor day weekend meal. With just a few simple ingredients, this hearty dish comes together quickly and easily in an Instant Pot®.
Over rice or tortilla chips
The pork is cooked until tender and shreddable, then simmered in a flavorful chili sauce made with tomatoes, onions, and spices. Serve this Instant Pot® Pulled Pork Chili over rice or tortilla chips for a complete meal that everyone will love. So what are you waiting for? Give this recipe a try today!
The perfect dish for a labor day weekend.
Instant Pot® Pulled Pork Chili is the perfect dish for a labor day weekend. It is a recipe that is easy to follow and does not require a lot of time or effort. Instant Pot® Pulled Pork Chili is a dish that is hearty and filling, and it is packed with flavor. The Instant Pot® Pulled Pork Chili is made with smoked paprika, chili powder, cumin, garlic powder, and onion powder, and it is served with a side of cornbread. The Instant Pot® Pulled Pork Chili is a dish that will leave you feeling satisfied and full, and it is a dish that you will want to make again and again.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Active cook time: 55 minutes (+ time to come to pressure)
Natural release: 15 minutes
- 2½ -3 lbs. pork boneless pork loin roast
- Sea salt & black pepper, to taste
- 1 T. extra virgin olive oil
- ½ medium red onion, diced (approximately 1 cup)
- 1 T. dark cocoa powder, unsweetened
- 1 T. chili powder
- 2 t. ground cumin
- 1 t. smoked paprika
- 1 t. garlic powder
- 2 t. dried oregano
- 1 c. strong black coffee
- 1 28-oz. can diced tomatoes with green chilis, undrained
- 2 15-oz. cans of dark kidney beans, drained and rinsed
- 1 15-oz. can of Great Northern beans, drained and rinsed
- 1 c. strained tomatoes
Mexican cheese blend, finely shredded
Red onion, diced
Instant Pot® Pulled Pork is a delicious and easy dish to make, but it requires some specific equipment that not everyone has. If you don't have an Instant Pot®, there are some substitutes that you can use to still make a great pulled pork dish. One option is to use a slow cooker. Just put all of the ingredients in the slow cooker in the morning and let it cook all day while you're at work or running errands. Another option is to roast the pork in the oven. This will take a little longer, but if you start early enough, it will be ready in time for your Labor Day weekend cookout. either way, you'll end up with a delicious and juicy pulled pork that your guests will love.
Instant Pots are all the rage these days. And for good reason too! They make cooking a breeze, whether you're whipping up a quick meal or preparing a multi-course feast. Instant Pots are also great for large cuts of meat, like pork shoulder. Not only do they speed up the cooking process, but they also help to tenderize the meat, making it fall-off-the-bone delicious. So if you're looking for an easy and delicious way to feed a crowd this Labor Day weekend, Instant Pot pulled pork is the way to go! Just set it and forget it, then sit back and enjoy the compliments from your guests.
If you Instant Pot® your pork shoulder correctly, you can store it for up to four days in the fridge. This is a great way to meal-prep for the week or to have leftovers for labor day weekend.Print
Instant Pot® Pulled Pork Chili
- Total Time: 1 hour 10 minutes
- Yield: 4
This easy Instant Pot® chili recipe only takes 15 minutes of hands-on prep time. After that, the Instant Pot® does all the work. If you are lucky enough to have any left over, this chili tastes even better the next day!
2½ -3 lbs. pork boneless pork loin roast
Sea salt & black pepper, to taste
1 T. extra virgin olive oil
½ medium red onion, diced (approximately 1 cup)
1 T. dark cocoa powder, unsweetened
1 T. chili powder
2 t. ground cumin
1 t. smoked paprika
1 t. garlic powder
2 t. dried oregano
1 c. strong black coffee
1 28-oz. can diced tomatoes with green chilis, undrained
2 15-oz. cans dark kidney beans, drained and rinsed
1 15-oz. can Great Northern beans, drained and rinsed
1 c. strained tomatoes
Remove pork roast from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Remove excess fat and cut into four equal-sized pieces. Season with salt and black pepper, as desired, and set aside.
Select the “Sauté” function on the Instant Pot® and add olive oil. Once hot, add the red onion, cocoa powder, chili powder, ground cumin, smoked paprika, garlic powder, and dried oregano. Season with salt and black pepper, to taste, and stir to combine.
Cook, stirring occasionally, until the onion softens and the spices become very fragrant, approximately 3-4 minutes. Deglaze the pot by adding the coffee and gently scraping the bottom with a plastic spatula to loosen any brown bits. Turn the unit off by pressing the “Keep Warm/Cancel” button.
Add the diced tomatoes with chilis, kidney beans, white beans, strained tomatoes, and seasoned pork loin to the Instant Pot®. Stir to combine and add the lid. Lock into place and position the vent toward “Sealing.” Press the “Manual” button and adjust until it reads “High Pressure,” if necessary. Set cook time to 55 minutes.
Once cook time is complete, allow the pressure to release naturally for 15 minutes, then do a quick release for any remaining pressure. Once the pin drops, carefully remove the lid and shred the pork with two forks. Stir to combine and let sit for 5-10 minutes for the flavors to blend. Serve warm topped with some shredded Mexican cheese blend and diced onion. Enjoy!
Tip: If desired, combine one or two tablespoons cornstarch with an equal amount of the hot liquid from the Instant Pot® and stir into the chili to thicken.
- Prep Time: 15 min
- Cook Time: 55 min