Instant Pot Ground Pork and Bean Chili

Instant Pot Ground Pork and Bean Chili. Soaking dried beans overnight makes this a chili I can make on a busy weeknight.

I make a big pot of my Texas Red chili every year for the super bowl. But…I’m from Ohio. Around here, people don’t expect chili to have big hunks of meat. Ground meat and beans is what we expect, and I always make a second pot of what I lovingly call “Wimpy Chili”. (Hey, it’s what I grew up with, and still love.) Here is my wimpy chili recipe this year – a ground pork and kidney bean chili.

I didn’t want to go full New Mexico Chili Verde in this recipe, but I do like the combination of pork and green chilies in chili verde. I went with my usual amount of chili powder, and added a can of diced green chilies and a can of Ro*Tel tomatoes. (Also known as “Diced tomatoes with Green Chilies”.)

Other than the green chilies, the only real trick is to soak the beans. Soaking the beans overnight is best – it gives them a more even soak – but the quick soak method works too. Soaked beans cook more evenly in the tomatoey liquid, and they cook quickly enough under pressure for this to be a weeknight chili.

Recipe: Instant Pot Ground Pork and Bean Chili

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Instant Pot Ground Pork and Bean Chili Author: Mike Vrobel

Mike Vrobel Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Yield: 8 bowls of soup 1 x Print Recipe Pin Recipe Description Instant Pot Ground Pork and Bean Chili. Soaking dried beans overnight makes this a chili I can make on a busy weeknight. Scale 1x 2x 3x Ingredients Soaked Beans 1 pound dried red kidney beans

pound dried red kidney beans 8 cups water

water 1 tablespoon fine sea salt Chili 1 tablespoon vegetable oil

vegetable oil 1 large onion, diced

large onion, diced 3 cloves garlic, crushed

cloves garlic, crushed 1 jalapeño, seeded and minced

jalapeño, seeded and minced ½ teaspoon fine sea salt

fine sea salt ¼ cup chili powder

chili powder 1 tablespoon ground cumin

ground cumin 1 tablespoon ground coriander

ground coriander 1 tablespoon oregano

oregano 2 pounds ground pork

pounds ground pork ½ teaspoon fine sea salt

fine sea salt 4 cups chicken broth (preferably homemade) or water

chicken broth (preferably homemade) or water 1 teaspoon fine sea salt (if using homemade broth or water)

fine sea salt (if using homemade broth or water) 4 -ounce can diced chilies

-ounce can diced chilies 2 (10-ounce) cans diced tomatoes and green chilies

(10-ounce) cans diced tomatoes and green chilies 1 tablespoon brown sugar

brown sugar 1 teaspoon fresh ground black pepper Instructions Sort and rinse the beans: Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak. Overnight soak: Cover the beans with the 8 cups of water and add the 1 tablespoon of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid. OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Put the beans, 8 cups of water, and 1 tablespoon of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot for 1 minute), then let the beans sit for 30 minutes. Drain the beans and discard the soaking liquid. Sauté the aromatics and spices: Set the Instant Pot to sauté mode adjusted to high (medium-high heat in a stovetop PC). Add the vegetable oil and heat until shimmering, about 5 minutes. Stir in the onions, garlic, and jalapeño, then sprinkle with the ½ teaspoon salt. Sauté, stirring occasionally, until the onions soften, about 5 minutes. Make a hole in the center of the onions and add the chili powder, cumin, coriander, and oregano. Toast for 1 minute, then stir the spices into the onions. Start the pork, then everything in the pot: Add the ground pork to the pot, sprinkle with ½ teaspoon fine sea salt, then stir the pork into the onions. Cook, stirring and breaking up the pork, until the pork loses its pink color, about 5 minutes. Pour in the chicken broth (and 1 teaspoon salt if using homemade broth) and stir, scraping the bottom to loosen any browned pork, onions, or spices. Stir the drained beans into the pot, then stir in the can of diced chilies and cans of diced tomatoes and chilies. Pressure Cook for 20 minutes with a Quick Release: Lock the lid and pressure cook at high pressure for 20 minutes (Use “Manual” or “Pressure Cook” mode in an Instant Pot), or for 18 minutes if using a stovetop pressure cooker. Quick release the pressure. Serve: Carefully remove the lid – tilt it away from you to avoid the hot steam. Stir in the brown sugar and fresh ground black pepper. Ladle into bowls, add your favorite chili toppings (mine are sour cream, diced onions, Fritos, and shredded cheese). Serve and enjoy! Equipment Flat edged wooden spoon Buy Now → 6-Quart Pressure Cooker Buy Now → Notes Other ground meats: Want to make this with ground beef? Ground turkey? Go for it – the recipe doesn’t change.

Want a little bacon? At the start of the “sauté the aromatics and spices” step, crisp up 4 ounces of diced bacon in the shimmering oil, then continue with “stir in the onions…”. Tools 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

Flat edged wooden spoon Category: Weeknight Dinner

Method: Pressure Cooker

Cuisine: American Keywords: Instant Pot Ground Pork and Bean Chili, Pressure Cooker Ground Pork and Bean Chili

Instant Pot Ground Pork and Bean Chili

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Pork Chili with Beans

Pressure Cooker Chili Verde (Green Pork Chili)

Pressure Cooker Ground Beef and Bean Chili

My other Instant Pot Pressure Cooker Recipes



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