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
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Instant Pot Ground Pork and Bean Chili
- Total Time: 1 hour 30 minutes
- Yield: 8 bowls of soup 1x
Description
Instant Pot Ground Pork and Bean Chili. Soaking dried beans overnight makes this a chili I can make on a busy weeknight.
Ingredients
Soaked Beans
- 1 pound dried red kidney beans
- 8 cups water
- 1 tablespoon fine sea salt
Chili
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 cloves garlic, crushed
- 1 jalapeño, seeded and minced
- ½ teaspoon fine sea salt
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon oregano
- 2 pounds ground pork
- ½ teaspoon fine sea salt
- 4 cups chicken broth (preferably homemade) or water
- 1 teaspoon fine sea salt (if using homemade broth or water)
- 4-ounce can diced chilies
- 2 (10-ounce) cans diced tomatoes and green chilies
- 1 tablespoon 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), then let the pressure come down naturally for a full 30 minutes. (Quick release any pressure remaining after 30 minutes, but let the beans rest for the full 30 minutes, even if the pressure releases itself earlier.) 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!
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
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: American
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
Instant Pot Venison Chili (with pinto beans)
My other Instant Pot Pressure Cooker Recipes
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Pearl
Wow, this chili is the best! I made it with ground pork. I have a 3 qt instant pot and cut the ingredients in half except for the jalapeño, I used the entire thing. Great!
Mike Vrobel
I'm glad you enjoyed it!
E Hac
When quick soaking, do you also cancel the Keep Warm feature after the manual pressure release?
Mike Vrobel
No, I don't do a manual pressure release, or cancel Keep Warm: https://www.dadcooksdinner.com/cancel-keep-warm-mode-natural-pressure-release-no/