Cooktop Cove: How to make Instant Pot pulled pork chili
By Robin Donovan
The Instant Pot is great for making all kinds of things, especially meat dishes that require long cooking times to tenderize the meat. Pulled pork is one of these recipes, and with the Instant Pot, it's fast and easy to make a flavorful, succulent, and tender version. The meat can be used to fill tacos, burritos, or sandwiches or to top rice for a filling bowl. It also makes a great nacho topping.
This pulled pork has all the flavors of a classic chili—chili powder, cumin, oregano, fire-roasted tomatoes, and a zesty green salsa. The best part is that it is a true set-it-and-forget-it pressure cooker meal. Just put all of the ingredients in the pot and cook until tender. Make extra because it freezes well, so you can have delicious Mexican-flavored meat on hand at all times.
Instant Pot Pulled Pork Chili
8
10 minutes
50 minutes, plus 15 minutes to come to pressure
1 hour and 15 minutes
1 (4-pound) pork loin or shoulder roast, cut into several large pieces
1 onion, diced
1 ½ cups salsa verde
1 (14.5-ounce) can fire-roasted diced tomatoes
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon dried oregano
3/4 cup chicken broth or water
2 teaspoons kosher salt
Add all of the ingredients to the Instant Pot and stir to mix.
Close the lid and turn the valve to the sealing position. Cook on high pressure for 50 minutes.
When the cooking time is up, let the pressure release naturally (this will take around 20 minutes).
Remove the pork chunks from the pot and shred them in a bowl using two forks. Return the shredded meat to the pot and stir to mix.