There’s nothing quite like a warm, hearty bowl of chili to bring comfort and satisfaction, especially as the temperatures drop. This **Instant Pot Pork Chili** recipe takes everything you love about classic chili – the rich, savory flavors, the wholesome ingredients, and the warming spices – and makes it incredibly fast and convenient thanks to the magic of your pressure cooker. Forget simmering for hours; this flavor-packed meal is ready in a fraction of the time, perfect for busy weeknights or whenever a chili craving strikes.

This recipe is a true gem in the realm of comforting, quick meals. It features lean ground pork, a robust blend of warm spices, hearty black beans, sweet corn, and the smoky depth of fire-roasted tomatoes. The result is a chili that’s bursting with complex flavors, yet surprisingly simple to prepare. While the Instant Pot is our star for speed and convenience, we also provide options for cooking this delicious pork chili in a slow cooker or on the stovetop, ensuring you can enjoy it no matter your preferred cooking method.

Ground pork might not be the first meat you think of for chili, but once you try it, you’ll be wonderfully surprised by its rich flavor and tender texture. It offers a delightful alternative to traditional beef or turkey chili, bringing a unique depth that pairs perfectly with the smoky and spicy notes. This Instant Pot Pork Chili is designed for versatility – whip it up on a busy weeknight, enjoy the delicious leftovers for lunch, or even freeze a batch for an effortless meal later in the month.

Embrace the colder months with more of our favorite Instant Pot recipes that are guaranteed to warm you from the inside out. Don’t forget to check out our Instant Pot Turkey Taco Pasta for a fun twist, the ultimate Instant Pot Chili Mac for a comforting classic, or our flavorful Instant Pot Turkey Chili for another lean protein option.

The beauty of this Instant Pot Pork Chili lies in its balanced blend of ingredients and the way the pressure cooker infuses everything with incredible flavor. Each spoonful delivers a medley of tender pork, savory vegetables, and an aromatic spice profile that’s truly satisfying. Once cooked, the chili is ready for your personal touch – a generous array of toppings truly elevates the experience.

Some of my absolute favorite toppings include creamy chopped avocados, a sprinkle of sharp cheddar or Monterey Jack cheese, finely diced red onion for a zesty bite, fresh jalapeños for a kick, a dollop of cooling sour cream or Greek yogurt, bright lime wedges to squeeze over, a dash of your favorite hot sauce, and of course, some crunchy, crumbled tortilla chips. These additions not only enhance the flavor but also add delightful textural contrasts to your chili bowl.

Why Cook Chili in the Instant Pot?

The Instant Pot has revolutionized home cooking, and chili is one of the dishes where it truly shines. Its ability to create deep, rich flavors in significantly less time than traditional methods makes it an invaluable kitchen tool. For this pork chili, the pressure cooker tenderizes the ground pork and melds the spices and vegetables together beautifully, yielding a taste reminiscent of chili that’s simmered all day. It’s hands-off cooking at its best, freeing you up to focus on other tasks while your delicious meal comes together.

Key Ingredients for this Hearty Pork Chili

Crafting the perfect chili starts with quality ingredients. Here’s a detailed look at what you’ll need for this Instant Pot Pork Chili, along with some helpful notes and substitution ideas. For exact measurements and printable instructions, please refer to the recipe card below.

• Ground Pork: The star of our chili! Ground pork offers a slightly sweeter, richer flavor than ground beef, and its texture holds up wonderfully in chili. I typically opt for lean ground pork (around 80/20 or 90/10) to keep it lighter without sacrificing flavor. You can easily substitute with ground chicken, ground turkey, or ground beef if you prefer or have those on hand.
• Aromatic Vegetables: The foundation of any good chili starts with aromatics. Our mix includes:
  • Onion: A medium sweet or yellow onion, finely chopped, provides a foundational sweetness and savory base.
  • Bell Pepper: One red bell pepper, diced, adds a touch of sweetness and vibrant color. Green, yellow, or orange bell peppers work just as well.
  • Garlic: Freshly minced garlic is essential for depth of flavor. Don’t skimp here!
• Tomato Paste: This concentrated ingredient is a secret weapon for building umami and helping to thicken the chili. Sautéing it briefly before adding liquids caramelizes its sugars, deepening its flavor profile. If you desire an even thicker chili, you can stir in an extra tablespoon after cooking.
• Spice Blend: The heart and soul of any chili! Our carefully selected blend includes:
  • Chili Powder: Provides the classic chili flavor. Choose a good quality blend for best results.
  • Cumin: Earthy and warm, cumin is indispensable in Mexican and Tex-Mex cuisine.
  • Paprika: Adds a beautiful color and a mild, sweet peppery note. Smoked paprika can be used for an extra layer of flavor.
  • Coriander: Offers a bright, citrusy, and slightly earthy undertone that complements the other spices.
  • Mexican Oregano: Distinct from Mediterranean oregano, Mexican oregano has stronger peppery and citrus notes. Regular oregano is a fine substitute if you can’t find Mexican.
• Hearty Beans: We use one 16-ounce can of black beans, drained and thoroughly rinsed. Rinsing helps remove excess sodium and any starchy residue. Feel free to experiment with other beans like kidney beans, pinto beans, cannellini beans, or even chickpeas for variety.
• Sweet Corn: One 16-ounce can of corn, drained and rinsed, adds a lovely sweetness and texture. Frozen corn (thawed) or fresh corn cut from the cob can also be used.
• Fire Roasted Tomatoes: One 16-ounce can of fire-roasted diced tomatoes brings a smoky depth that elevates the entire dish. If unavailable, regular diced tomatoes will work, though the smoky flavor will be less pronounced.
• Green Chiles: Two 6-ounce cans of diced green chiles (mild or medium) add a subtle pepper flavor without overwhelming heat.
• Broth: Two cups of chicken broth provide the necessary liquid for pressure cooking and contribute to the chili’s savory base. Vegetable broth or beef broth are excellent alternatives.

How to Make Instant Pot Pork Chili: Step-by-Step Guide

Creating this delicious Instant Pot Pork Chili is straightforward and efficient. Follow these steps for a perfect bowl every time:

Step 1: Sauté Your Aromatics. Begin by setting your Instant Pot to the “Sauté” function. Once hot, add 2 tablespoons of olive oil. Introduce the chopped onion, diced bell peppers, and minced garlic to the pot. Sauté these ingredients, stirring occasionally, until they begin to soften and become fragrant, typically about 3-4 minutes. This step is crucial for building the foundational flavor of your chili.

Step 2: Build Flavor with Tomato Paste and Pork. Next, stir in the tomato paste and continue to sauté for another minute. This allows the tomato paste to caramelize slightly, intensifying its flavor. Then, add 1 teaspoon of salt and the pound of ground pork to the pot. Break up the pork with a spoon and continue to sauté, browning it until it’s almost cooked through, about 5-7 minutes. Ensure there’s no pink visible before moving to the next step. If your pork releases a lot of fat, you might want to drain some off at this point.

Step 3: Bloom the Spices and Combine. Add all of your wonderful spices – chili powder, cumin, paprika, coriander, and Mexican oregano – to the pot with the pork and vegetables. Sauté for another minute or two, stirring constantly. This “blooming” of the spices in the hot oil helps release their full aromatic potential. Once the spices are fragrant and the pork is fully cooked through, turn off the sauté function. Add all of the remaining ingredients: black beans, corn, fire-roasted diced tomatoes, diced green chiles, and chicken broth. Stir everything well to combine, making sure no bits are stuck to the bottom of the pot to prevent a “burn” notice.

Step 4: Pressure Cook to Perfection. Secure the lid on your Instant Pot, ensuring the sealing valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function (depending on your model) and set the cooking time to 5 minutes on High Pressure. Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to “Venting.” Be cautious of the steam. Once the float valve drops, carefully open the lid away from your face.

Step 5: Season and Serve. Give the chili a good stir. Taste and adjust the seasonings as needed, adding more salt, pepper, or a pinch more chili powder if desired. Ladle the hot chili into bowls and garnish generously with your favorite toppings. Some fantastic ideas include fresh avocado slices, a sprinkle of red onion or cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, and a squeeze of fresh lime juice. Serve alongside crunchy tortilla chips for dipping. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Modifications & Customization Ideas

One of the best things about chili is its flexibility! This Instant Pot Pork Chili recipe is a fantastic starting point, but don’t hesitate to make it your own with these delicious modifications:

• Bean Boost: Feel free to add different types of beans or increase the quantity for a heartier meal. Great options include pinto beans, kidney beans, cannellini (white) beans, or even a mix. Just be sure to drain and rinse them thoroughly.
• Salsa Swirl: For an extra layer of flavor and a touch of freshness, stir in a couple of spoonfuls of your favorite chunky salsa (mild, medium, or hot) after the chili has finished cooking. It adds a wonderful zing!
• Heat it Up: If you’re a fan of spice, there are several ways to kick up the heat. Add a chopped jalapeño or serrano pepper along with the bell peppers in the sauté step. For even more fire, stir in a dash of cayenne pepper or red pepper flakes after cooking, or serve with a variety of hot sauces.
• Vegetable Variety: Chili is an excellent way to sneak in extra vegetables. Consider adding diced carrots, celery, zucchini, or poblano peppers during the sauté stage. Sweet potatoes, cut into small cubes, also make a fantastic addition, adding a hint of sweetness and creaminess.
• Cheesy Choices: The right cheese can transform your chili. Beyond sharp cheddar, explore options like spicy pepper jack cheese, creamy mozzarella, tangy goat cheese, salty cotija cheese, or mild Monterey Jack. A sprinkle of crumbled feta can also offer a delightful briny contrast.
• Protein Alternatives: While pork is fantastic, this recipe is adaptable to other proteins. You can easily use ground beef, ground turkey, or ground chicken. For a vegetarian option, replace the pork with extra beans, lentils, or plant-based ground meat substitute, adjusting the broth as needed.