Tender shredded pork, two kinds of beans, corn, and Mexican spices make this the best Instant Pot pork chili ever!
The chili cooks in about an hour, but it tastes like it’s been simmering all day. Add tasty toppings for an unforgettable meal that everyone will rave over!

Colder months just scream for soup and chili don’t they? I think I could warm up with a bowl of soup just about every day of the week during the winter.
I adapted this shredded pork chili from a recipe in one of my Taste of Home cookbooks. It called for cubing the pork and cooking in a crock pot. It turned out fine, but the pork was a bit tough, and I didn’t think it had enough flavor.
So I upped the spices and used my Instant Pot. Perfection!
Can I make this chili in a slow cooker?
Yes, you can make this chili in the slow cooker. I recommend first browning the pork in the oil over medium-high heat in a skillet or pot. Transfer it to the crock pot. Add a bit of broth to the pan and scrape all the browned bits into the slow cooker.
Add the remaining ingredients and cook on LOW for 8-10 hours. Shred the pork and return it to the slow cooker.
Note – We like the chili best in the pressure cooker. It’s still good in the slow cooker, but the pork doesn’t just fall apart and melt in your mouth.
I don’t recommend making this chili on the stove top. I’ve tried, and I just couldn’t get the pork tender enough.
How to make easy Instant Pot Pork Chili
- SEAR – Turn your instant pot to saute and heat the oil. Brown the pork on all sides, then remove it to a plate.
- SAUTE – Add the onion to the pot with a couple tablespoons of broth. Cook and stir for about a minute, or until all the browned pork bits are scraped off. Add the seasonings and stir for another minute.
- COMBINE – Dump the pork back into the pot. Stir in the remaining broth, chilies, and tomatoes.
- COOK – Close lid and set the valve to seal. Set to manual high pressure for 45 minutes. Let the natural release count down for 15 minutes, then open the valve and let out the rest of the steam.
- SHRED – Remove and shred the pork.
- HEAT – While you are shredding the pork, set the pot to saute and add the frozen corn and beans. Add the shredded pork and heat through.
- SERVE – Ladle hot chili into bowls and garnish with your favorite toppings.

Like soup, chili tastes even better the next day. You can store it in an airtight container in the refrigerator for 4-5 days.
You can also freeze the chili for 2-3 months. Just make sure it’s completely chilled before adding it to freezer safe containers or bags.
PRO TIPS:
- Browning the pork first adds a rich depth of flavor, so don’t skip that step.
- Don’t be tempted to use the quick release. The extra 15 minutes in the pressure cooker makes the pork melt in your mouth tender.
PORK CHILI VARIATIONS:
- If you don’t have beef broth, you can use chicken broth or chicken stock.
- You can substitute great northern beans (or another type of white beans) for one of the cans of beans.
- A diced red or green bell pepper can be added with the onion.
- For a spicier chili, you can add hot sauce, jalapenos, or serrano peppers.
FAVORITE TOPPINGS:
- tortilla chips or Fritos
- a dollop of sour cream
- diced avocados or guacamole
- grated cheddar, pepper jack, or cotija cheese
- fresh pico de gallo
- lime wedges or a splash of lime juice
- sliced green onions, or diced red onion
- fresh cilantro

FAVORITE CHILI RECIPES:
MORE INSTANT POT RECIPES:
Instant Pot Pork Chili

Shredded pork, beans, corn, and a perfect blend of seasonings give this chili amazing flavor!
Ingredients
- 2 pound boneless pork roast
- 1 Tbsp canola oil
- 1 cup diced onion
- 1 1/2 cups beef broth
- 1 Tbsp chili powder
- 2 tsp cumin
- 1/4 tsp smoked paprika
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp red pepper flakes
- 1 4 oz can diced green chiles
- 2 15 oz cans diced tomatoes
- 2 cups frozen corn
- 1 15 oz black beans, drained
- 1 15 oz can kidney beans, drained
Instructions
- Cut the pork roast into two pieces. Set the Instant Pot to sauté mode. Add the oil and cook both pieces of pork until browned on all sides.
- Remove the pork from the pot and add the onion and about two tablespoons of the broth. Cook and stir for about a minute, using a metal spatula to scrape up all the browned bits from the bottom of the pot.
- Add the chili powder, cumin, paprika, cloves, salt, pepper, and red pepper flakes. Saute for about a minute.
- Stir in the remaining broth, the green chilies, and the diced tomatoes. Add the pork back to the pot.
- Add the lid and lock it into place, making sure the valve is on "sealing". Set the Instant Pot to Manual HIGH pressure for 45 minutes.
- When it beeps, let the pressure naturally release for 15 minutes, then open the valve to release the rest of the pressure.
- Turn the instant pot to saute and remove the pork. Stir in the corn and beans.
- Shred the pork with two forks. Return the shredded pork to the pot and heat through.
- If desired, garnish with shredded cheese, crushed tortilla chips, fresh cilantro, sour cream, and avocados.
Notes
-You can use pork shoulder, pork butt, pork loin, or even boneless pork chops in a pinch.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 568Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 102mgSodium: 669mgCarbohydrates: 43gFiber: 12gSugar: 9gProtein: 39g
I usually get 9-10 cups of chili, so one serving is a heaping cup.
A nice change from chili made with ground pork and ground beef, this pulled pork chili is sure to become an instant hit at your house!
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