Hearty Pork Chili Recipe

It doesn’t get much easier—or more satisfying—than this pulled pork chili made in the Instant Pot. This thick, flavorful chili combines tender pork shoulder with crushed tomatoes, a mix of beans, taco seasoning, and a jarred black bean-corn salsa for an extra layer of texture and heat. The Instant Pot speeds the process so you get melt-in-your-mouth pork and a richly spiced chili in about an hour.

If you enjoy experimenting with chili, this recipe joins a lineup of classic and creative chili dishes. It’s designed to be flexible—easy to swap beans, add vegetables, or change the heat level to suit your family.

What is in this pork chili?

This pulled pork chili comes together with five main components that create a hearty, layered dish:

1. Pork: A 2.5–3 lb boneless pork shoulder (also called pork butt) is ideal. It becomes tender and shreddable after pressure cooking.
2. Taco seasoning: A blend of chili powder, cumin, garlic powder, onion powder, and paprika complements the pork and tomatoes. You can use a premixed packet or make a simple homemade blend.
3. Crushed tomatoes: These form the tomato-forward base of the chili, giving body and acidity.
4. Beans: Three cans in total: two cans of pinto beans and one can of black beans are a great mix, but use your favorites—kidney or cannellini would work too.
5. Black bean-corn salsa: A jarred black bean and corn salsa adds texture, extra beans, corn, and jalapeños for bright flavor without extra work.

Pulled Pork Chili Variations

Use this recipe as a base and customize it to your taste. A few easy ideas:

• Sweet corn: Add canned or fresh corn for a touch of sweetness that balances savory spices.
• Diced green chiles: Mild green chiles add smokiness and depth without overpowering heat.
• Pork options: Pork butt or shoulder both work. If your roast is larger than 3 lb, increase pressure cook time in 5–10 minute increments until the meat shreds easily.

FAQ

Storage

Leftover pork chili often tastes better the next day. Let it cool completely, transfer to an airtight container, and refrigerate for up to five days. Chili will thicken when chilled; add a splash of water or broth when reheating to reach the desired consistency.

Freezer Instructions

This chili freezes well. Once cool, portion into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

Serving Suggestions

Top your pulled pork chili with your favorite garnishes to elevate each bowl. Great options include:

• Greek yogurt or sour cream for creaminess
• Fresh cilantro for brightness
• A squeeze of lime for acidity
• Chopped green onions for crunch
• Tortilla chips or shredded cheese for texture and comfort

Pork Chili Recipe

This Instant Pot pork chili serves about 8 and comes together quickly with minimal hands-on time.

Ingredients

• 2.5–3 lb pork shoulder butt roast (pork butt or shoulder work too)
• 1/4 cup taco seasoning (homemade or 1 packet)
• 2 tablespoons olive oil
• 1/4 cup water (for deglazing)
• 28 oz crushed tomatoes
• 30 oz pinto beans, drained and rinsed
• 15 oz black beans, drained and rinsed
• 16 oz jarred black bean-corn salsa
• Optional add-ins: 1 cup sweet corn, 4 oz diced green chiles
• Optional toppings: Greek yogurt or sour cream, fresh cilantro, shredded cheese

Instructions

1. Cut the pork into four equal chunks. Season all sides with about 1/8 cup of the taco seasoning and reserve the rest.
2. Set the Instant Pot to Sauté and heat the olive oil. Sear the pork pieces for about 3 minutes per side until nicely browned. Browning adds flavor but is optional.
3. Turn off Sauté. Remove the pork and add 1/4 cup water to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon. Stir in the crushed tomatoes and the remaining taco seasoning.
4. Place a trivet in the Instant Pot and set the seared pork on top. Seal the lid and pressure cook on High for 45 minutes. Allow about 10–15 minutes for the pot to reach pressure before the timer starts.
5. When the cook time finishes, perform a quick release. Carefully remove the pork pieces, shred with two forks, and discard any large fatty pieces. Return the shredded pork to the pot.
6. Add all beans, the jarred black bean-corn salsa, and any optional add-ins. Stir gently to combine and heat through for a few minutes on the Warm setting, or close the lid and let sit until everything is hot.
7. Serve bowls topped with Greek yogurt or sour cream, chopped cilantro, shredded cheese, and a lime wedge if desired.

Tips & Notes

• Burn notice: If the Instant Pot shows a burn notice, open the lid, add another 1/4 cup water, and scrape the bottom to release any stuck bits before trying again.
• More tender pork: If the meat doesn’t shred easily after the first cook, reseal and pressure cook on High for an additional 5–10 minutes.
• Adjusting spice: Use mild salsa or omit green chiles for a milder chili. For more heat, choose a spicier salsa or add chopped jalapeños.
• Make-ahead: This chili freezes well in labeled portions for quick weeknight dinners.

Nutrition (approximate per serving)

Calories: 435 kcal • Carbohydrates: 46 g • Protein: 36 g • Fat: 13 g • Fiber: 11 g • Sugar: 6 g

Nutrition values are approximate and will vary depending on specific brands and optional add-ins.