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20-Minute Pressure Cooker Pork Chili Recipe with Big Flavor

20-Minute Pressure Cooker Pork Chili

Tender pork shoulder, tomatoes, beans, and smoky chipotle come together in a boldly seasoned pressure cooker chili. It is a hearty dinner with deep flavor and a bright, fresh finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Vegetable or canola oil
  • 1 1/2 pounds Boneless pork shoulder, cut into 1-inch cubes
  • To taste Kosher salt
  • 1 Medium yellow onion, finely diced
  • 4 Garlic cloves, minced
  • 2 tablespoons Chili powder
  • 1 tablespoon Ground cumin
  • 1 teaspoon Dried oregano, preferably Mexican oregano
  • 1/2 teaspoon Cayenne pepper, optional
  • 1 chile Chipotle chile in adobo, minced
  • 1 tablespoon Adobo sauce
  • 1 28-ounce can Whole peeled tomatoes, crushed by hand
  • 1 cup Low-sodium chicken stock
  • 2 15-ounce cans Pinto or kidney beans, drained and rinsed
Finishing Ingredients
  • 2 tablespoons Fresh lime juice or cider vinegar
For Serving
  • As desired Fresh cilantro, sliced scallions, sour cream, shredded cheese, or avocado

Method
 

Step-by-Step
  1. Pat the pork dry with paper towels and season generously with kosher salt. Set the pressure cooker to sauté and heat the oil.
  2. Brown the pork in batches, turning the cubes so several sides develop a deep golden color. Transfer each batch to a bowl and avoid crowding the pot.
  3. Add the onion to the cooker and sauté for 3 to 5 minutes, until softened. Stir in the garlic, chili powder, cumin, oregano, cayenne if using, minced chipotle, and adobo sauce for about 30 seconds.
  4. Pour in the crushed tomatoes and chicken stock, scraping the browned bits from the bottom of the cooker. Return the browned pork and any collected juices to the pot.
  5. Seal the pressure cooker and cook at high pressure for 20 minutes. Let the pressure release naturally for 10 to 15 minutes, then vent any remaining pressure.
  6. Stir in the drained beans and use the sauté setting to simmer the chili for several minutes, just until the beans are hot and the chili reaches your preferred thickness. Finish with lime juice or cider vinegar, then adjust salt and spice.
  7. Ladle the chili into bowls and top with cilantro, scallions, sour cream, shredded cheese, or avocado. Serve hot.

Notes

Brown the pork in batches for the best fond and deepest flavor. Add the beans after pressure cooking so they do not split or turn pasty. Refrigerate leftovers promptly and reheat gently on the stovetop or in the microwave.