Instant Pot Pulled Pork Chili with Coffee
Pressure-cooked pulled pork chili with kidney and cannellini beans, dark cocoa, and smoked spices. Coffee and diced tomatoes with green chilis create depth. Topped with shredded Mexican cheese and red onion. Ready in under 90 minutes with mostly hands-off cooking after searing aromatics.
Ingredients
- 2 ½ lbs boneless pork loin roast, trimmed of excess fat, cut into four equal pieces
- sea salt, to taste(optional)
- black pepper, to taste(optional)
- 1 Tbsp olive oil
- ½ medium red onion, diced, approximately 1 cup
- 1 Tbsp dark cocoa powder, unsweetenedunsweetened chocolate1 tsp per 1 Tbspvegetarian
flavor depth varies
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 cup strong black coffeebeef broth1:1vegetarian removes:non-vegetarianvegan removes:non-vegan
less depth
- 1 28-oz can diced tomatoes with green chilis, undrained
- 2 15-oz cans red kidney beans, drained and rinsed
- 1 15-oz can cannellini beans, drained and rinsed
- 1 cup strained tomatoes, passata
- Mexican cheese blend, finely shredded, for topping(optional)
- red onion, diced, for topping(optional)
Instructions
- 1
Remove pork roast from refrigerator for at least 30 minutes but not more than 2 hours. Trim excess fat and cut into four equal pieces. Season with salt and pepper.
- 2
Select Sauté function on Instant Pot and heat olive oil. Add red onion, cocoa powder, chili powder, cumin, smoked paprika, garlic powder, and oregano. Season with salt and pepper and stir.
- 3
Cook for 3-4 minutes, stirring occasionally, until onion softens and spices become fragrant.
- 4
Deglaze pot by adding coffee and scraping bottom with plastic spatula to loosen brown bits. Turn unit off using Keep Warm/Cancel button.
- 5
Add diced tomatoes with chilis, kidney beans, cannellini beans, strained tomatoes, and seasoned pork to pot. Stir to combine. Add lid and lock into place, positioning vent toward Sealing.
- 6
Press Manual button and ensure High Pressure is selected. Set cook time to 55 minutes.
- 7
After cook time completes, allow pressure to release naturally for 15 minutes, then perform quick release for any remaining pressure.
- 8
Once pin drops, remove lid carefully and shred pork using two forks. Stir to combine and let sit for 5-10 minutes.
- 9
Serve warm topped with shredded Mexican cheese blend and diced red onion.
Tips
To thicken chili, combine 1-2 tablespoons cornstarch with equal amount of hot cooking liquid and stir into finished chili.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through deglazing step up to 1 day ahead. Refrigerate, then proceed with beans and pressure cooking.
Ladle into bowls, top with shredded Mexican cheese blend and diced red onion. Serve with cornbread or over rice if desired.
Common Mistakes
Do not skip natural pressure release for 15 minutes to avoid tough, dry shredded pork.
Do not exceed 2-hour room temperature rest before cooking to avoid food safety issues.
Do not fill Instant Pot above two-thirds capacity to avoid liquid splashing during pressure release.
Substitutions
Vegan Options
General Alternatives
flavor depth varies