When Kuhn Rikon sent me their Family Style cooker to test, the first recipe that I thought of was chili. I’ve been eyeing that cooker for a while because of how wide it was, thinking that extra surface area would be great for browning the cubes of meat that make up chili (or a stew.)
*It doesn’t take much for me to think of making chili. New pot to try out? I should make chili! Pot-luck party at a friend’s house? I should make chili! Bad day at work? I should make chili! High sunspot activity? I should…well, OK, that last one is a stretch…but I should make chili!
And so, without further ado, here is my pressure cooker adaptation of pork chili.
*Don’t have a pressure cooker? Check out my Ranch Hand Chili recipe.
Recipe: Pressure Cooker Pork Chili with Beans
Adapted From: Ranch Hand Chili, Cooks Country Magazine
- Pressure cooker, at least 6 quarts (bigger is better, like my giant Kuhn Rikon 12-quart pressure cooker)
Pressure Cooker Pork Chili with Beans recipe – tender cubes of pork in a rich chili sauce, with beans. (I like beans.)
- 5 pound boneless pork shoulder roast, cut into 1 1/2 inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon vegetable oil
- 1 large onion, diced
- 1/2 teaspoon Diamond Crystal kosher salt
- 4 cloves garlic, minced
- 2 minced chipotle en adobo peppers or 2 diced jalapeno peppers
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 2 tablespoons brown sugar
- 1 cup chicken stock (preferably homemade) or water
- 28-ounce can crushed tomatoes
- 3 to 4 cups cooked kidney beans (homemade or canned)
- 2 teaspoons apple cider vinegar
- Salt and pepper to taste
- Brown the pork: Sprinkle the pork evenly with 2 tsp kosher salt. Heat the oil in the pressure cooker over medium-high heat until shimmering. Brown the pork in two to three batches, depending on the size of your pressure cooker. Brown each batch for six minutes total, turning the pork halfway through the cooking time to brown it on two sides. Remove the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- Sauté the aromatics and toast the spices: Reduce the heat to medium and add the onions and 1/2 teaspoon kosher salt to the pressure cooker. Saute the onions until softened, about 5 minutes, scraping occasionally to release the browned pork bits from the bottom of the pot. Add the garlic cloves and chipotle en adobo, and saute for one minute. Make a hole in the middle of the aromatics, and add the chili powder, cumin, coriander, oregano and brown sugar. Cook for one minute, or until fragrant, then stir until combined with the onions.
- Cook the chili: Put the pork (and any juices in the bowl) into the pressure cooker, then the chicken stock, and stir to combine, scraping the bottom of the pot one more time. Add the tomatoes on top, but do not stir. Lock the lid on the pressure cooker, increase the heat to high, and bring the cooker up to high pressure. (Check your pressure cooker manual for how to do this – use Manual mode in an Instant Pot electric PC). Cook at high pressure for 30 minutes in an electric PC, or 25 minutes in a stovetop PC. Remove the pressure cooker from the heat, and let the pressure come down naturally, about 15 minutes. Quick release any remaining pressure at that point. Remove the lid, add the kidney beans, and simmer for ten minutes to heat the beans through. Add the apple cider vinegar, stir, then taste the chili and add more salt and pepper as necessary.
- Serve: Serve the chili straight up, or with diced onions, sour cream, shredded cheese, minced cilantro, hot sauce, tortilla chips, pickled jalapenos…whatever you like as toppings for your chili.
|Under Pressure (exciting, I know…)|
4. Serve: Serve the chili straight up, or with diced onions, sour cream, shredded cheese, minced cilantro, hot sauce, tortilla chips, pickled jalapenos…whatever you like as toppings for your chili.
*Beans: To add beans, or not to add beans…that is the question. And the major variation in this recipe. If you choose to add beans (not that there’s anything wrong with that), you can replace the kidney beans with pinto or black beans.
*Speed up the browning by using two pans. Instead of browning all the pork in the pressure cooker, brown one batch in a frypan and the other batch in the pressure cooker. Remove all the pork to a bowl, continue with the onions in the pressure cooker, and simmer the stock (or water) in the frypan, scraping the browned pork on the bottom of the pan into the stock. Those browned bits are where the flavor is – don’t lose it! Pour the stock from the frypan into the pressure cooker when the recipe says it is time to add the stock.
*If you have the time, make this recipe a day ahead, refrigerate overnight, and reheat the next day. The extra time helps the flavors; straight out of the pot tastes great, but the extra time takes this from great to sublime.
*This recipe makes for phenomenal leftovers. Don’t worry about having too much chili. I freeze it in 2 cup containers, and then I can have a bowl of chili for lunch after five minutes of microwaving.
*So, how does the pressure cooker do with this recipe? I think there’s something to the “cook in a sealed vessel to trap the flavors” argument. I’ve made a lot of chili in my day, and this recipe made me sit up and say “wow, I can really taste the pork and spices. This might be one of the best chilies I’ve ever made.”
*Even better – I can easily double this recipe, which I do when I’m making chili for the super bowl or some other party. I’ve always made those chilies in my regular pots, because my pressure cooker wasn’t quite large enough for a double batch. The Kuhn Rikon Family Style? It was made for double batches.
What do you think? Questions? Other ideas? Leave them in the comments section below.
Ranch Hand Chili: Cooks Country Magazine
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