Pork Chili Recipe

4.80 from 5 votes

This flavorful pork chili comes together in no time with a tender pork shoulder butt roast, beans, taco seasoning, and a jar of salsa.

Prep 15

Cook 45

Total 1

Fat 13

Carbs 46

Protein 36

Yield

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

Prepare the pork by cutting it into 4 equal chunks. Season the meat on all sides with about 1/8 cup of taco seasoning. Set aside the remaining seasoning to use later.
Turn on the Instant Pot sauté feature and add the olive oil. When the olive oil is fragrant, sear the pork shoulder chunks for about 3 minutes on each side.
Once the meat has browned, turn off the sauté feature, remove the meat from the pot, and set it aside. Add 1/4 cup of water to deglaze the Instant Pot and use a wooden spoon to scrape the brown bits from the bottom. Add the crushed tomatoes and remaining taco seasoning to the pot. Mix well. Place the trivet inside the Instant Pot and place the seared meat on top of the trivet.
Place the lid on the Instant Pot and turn the valve to seal. Turn the Instant Pot to manual > high > and set the timer to 45 minutes. It will take about 10-15 minutes to build enough pressure to start counting down from 45.
Once the timer goes off, quick release the Instant Pot and open the top. Remove the 4 chunks of pork and place them on a large plate or cutting board. Carefully use 2 forks to shred the pork. Discard any fatty pieces and mix the shredded pork back into the Instant Pot.
Add in all of the beans, salsa, and any other add-ins. Mix well.
Serve with Greek yogurt, fresh cilantro, and shredded cheese.

Storage: Let the chili cool completely, store in an airtight container, and refrigerate for up to 5 days. Chili thickens as it cools, so you may need to add a splash of water to thin it out a bit once it's reheated.
Freezing Instructions: Once the chili is completely cool transfer it to freezer-safe containers, and freeze for up to 3 months.
Water: This is not shown in the video.
Pork: After step 5, the pork should be tender and easy to shred. If it's not, simply place the lid back on and pressure cook it on high for 5-10 more minutes.
Burn Notice: If you get a burn notice, simply open the Instant Pot, add another 1/4 cup of water and use your wooden spoon to scrape the bottom of the Instant Pot. You likely have something stuck to the bottom!
Nutrition Information: Includes sweet corn and green chiles.