Description
Instant Pot Pork and Black-Eyed Pea Chili. Pressure cooker chili with pork cubes and dried black-eyed peas. Ready in under an hour, with no soaking, thanks to pressure cooking.
Ingredients
Scale
- 1 pound dried black-eyed peas, sorted and rinsed
- 1 tablespoon vegetable oil
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 teaspoon fine sea salt
- 1 teaspoon chili powder
- ½ teaspoon fresh ground black pepper
- 1 Onion, minced
- 1 Red Bell Pepper, stemmed and minced
- 2 cloves garlic, crushed
- 1 Jalapeno pepper, stemmed and minced
- ½ teaspoon fine sea salt
- ¼ cup Chili powder
- 1 tablespoon Coriander
- 1 tablespoon Cumin
- ¼ teaspoon Cinnamon
- 1 cup beer (preferably a darker beer, like a brown ale)
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 1 teaspoon fine sea salt (if using homemade broth)
- ½ teaspoon baking soda
- 14- to 16-ounce can fire roasted crushed tomatoes
Instructions
- Sort and rinse the black-eyed peas: Sort through the black-eyed peas, removing any debris or broken peas. Put the peas in a fine mesh strainer and rinse with cold water, then set aside in the strainer for later.
- Sear the pork in two batches: Heat the vegetable oil in an Instant Pot set to Sauté mode (or other pressure cooker over medium heat) until the oil starts to shimmer, about 3 minutes. While the oil heats, sprinkle the pork cubes with 1 teaspoon salt, 1 teaspoon chili powder, and ½ teaspoon black pepper. Once the oil is shimmering, add ½ of the pork to the pot and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the pork will steam, not brown). Remove the browned pork to a bowl, and add the second batch of the pork to the pot. Sear until the second batch is browned on one side, about 3 more minutes, then move into the bowl.
- Sauté the aromatics: Add the onion, bell pepper, garlic, and jalapeño to the pot. Sprinkle with ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes, occasionally stirring and scraping the bottom of the pot with a flat edged wooden spoon to loosen any browned bits of pork into the onions. Make a hole in the center of the onions and add the chili powder, coriander, cumin, and cinnamon. Toast the spices for 1 minute, then stir into the onions. Pour the beer into the pot, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol and bloom the spices. Scrape the bottom of the pot one last time, to loosen any browned onions or spices into the liquid, and make sure nothing is sticking.
- Everything into the Pot: Add the pork and any pork juices into the pot, and stir to coat with the spices. Add the rinsed black-eyed peas, then pour in the chicken broth and sprinkle with 1 teaspoon of salt (if using homemade broth) and ½ teaspoon of baking soda. Give everything a good stir, then spread the crushed tomatoes on the top.
- Pressure cook the chili for 15 minutes with a Natural Release: Lock the pressure cooker lid. Pressure cook at high pressure for 15 minutes in an Instant Pot or other electric pressure cooker, or for 12 minutes in a stovetop pressure cooker. (Use Manual or Pressure Cook mode in an Instant Pot). When the cooking time is over, let the pressure come down naturally, about 20 minutes. (You can quick release any remaining pressure after 15 minutes if you’re in a hurry.) Remove the lid, tilting it away from you to avoid any hot steam.
- Simmer to thicken (optional, if you have extra time): Set the Instant Pot to Sauté mode adjusted to low, and simmer everything for another 15 minutes to thicken, scraping the bottom of the pot to make sure nothing is sticking.Â
- Serve and enjoy: Serve in bowls, topping with shredded cheese, sour cream, cilantro (or your favorite chili toppings) at the table. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American