Instant Pot Pressure Cooker Red Pork Chili is rich and earthy — the ideal hearty meal for cold weather.
Instant Pot Pressure Cooker Red Pork Chili features tender, melting pieces of pork shoulder combined with mixed beans and vegetables in a smoky, roasted sauce enriched with beer, garlic, and a touch of jalapeño heat.
Before the rise of electric multi-cookers, weeknight dinners required a lot more planning. This chili shows why a pressure cooker is so useful: it’s simple to prepare and, after just 25 minutes under pressure, develops deep, slow-simmered flavors as if it had cooked for hours.
While I use the model recommended by Cook’s Illustrated for consistent results, the classic Instant Pot also works very well and will deliver the same hearty chili.
Everyone has a favorite chili style — with or without beans, made from beef, chicken, pork, or vegetarian. This version leans toward chunky, meat-forward comfort with bold, smoky spices and family-friendly heat.
Why this chili works
I prefer chunky pieces of meat rather than ground meat. Pork shoulder (often labeled pork butt) is nicely marbled and becomes juicy and tender when cooked slowly. Beef chuck roast is an easy swap if you prefer beef; it performs similarly.
This recipe yields a thick, hearty chili — no watery results. It includes red and black beans, diced onion, chunky tomatoes, and large meat cubes. A blend of smoked paprika, chipotle and ancho chili powders, and cumin creates a deep, smoky-earthy flavor. I use two minced jalapeños with ribs and seeds removed for mild heat. Bacon is cooked first, the pork is browned in the bacon drippings, and the pot is deglazed with beer to add another layer of flavor. Bacon and beer are the little secrets that boost the final dish.
How to make Instant Pot Pressure Cooker Red Pork Chili
After cubing the pork and chopping the vegetables, set the pressure cooker to the brown/saute setting and let it preheat.
Add a quarter pound of bacon and cook 2–3 minutes. Add half of the cubed pork (about 1/2 to 3/4 inch pieces) and brown on all sides, about 4–5 minutes. The bacon should be crisp by the time the pork is browned. Remove pork and bacon to a bowl, leaving the drippings in the pot. Brown the remaining pork and remove to the bowl when done.
Add the diced onion, minced jalapeños, a teaspoon of salt, and the minced garlic. Cook 3–4 minutes until the onions soften and the garlic becomes fragrant. Stir in tomato paste and the spice blend, cooking about one minute to bloom the flavors.
Pour in the beer and deglaze the pot, scraping the bottom to lift all browned bits — this adds flavor and prevents scorching during pressure cooking.
Return the browned pork and bacon to the pot, then add the rinsed beans and diced tomatoes with their juices. Stir to combine everything.
Lock the lid and set the pressure cooker to high for 25 minutes. When the cooking time finishes, release the pressure using the pressure release valve. After it’s safe to open, remove the lid, stir, and let the chili rest about 10 minutes to thicken and allow the flavors to meld.
Garnish as you like: shredded cheddar, sour cream, sliced jalapeño, green onion, cilantro, oyster crackers, or saltines are all good choices.
Can I make this without a pressure cooker?
You don’t have to use a pressure cooker, but its advantage is shortening the cook time. This chili can be made on the stovetop, finished in the oven, or cooked in a slow cooker. Follow the same initial browning steps and then transfer to a dutch oven, slow cooker, or oven as described below.
Slow cooker: After steps 1–8 (browning and deglazing in a dutch oven), bring the pot to a simmer, then transfer the mixture to a crockpot. Cook on low for 8–10 hours or on high for 4–5 hours, until the pork is fork-tender. Remove the lid and let rest 10 minutes before serving.
Stovetop: Follow steps 1–8 in a dutch oven, then cover and simmer gently for about 1.5 hours or until pork is fork-tender. Remove from heat and let rest 10 minutes before serving.
Oven finish: After steps 1–8 in a dutch oven, bring to a gentle simmer, cover, and bake at 350°F (175°C) for about 1.5 hours. Remove the lid and let rest 10 minutes before serving.
Have you tried Instant Pot Pressure Cooker Red Pork Chili? Leave a comment — I’d love to hear how it turned out for you!
Instant Pot Pressure Cooker Red Pork Chili
Ingredients
- 1 tablespoon olive oil
- 1/4 pound bacon, sliced into 1/2″ strips
- 3 pounds pork shoulder or butt, cubed to 1/2–3/4″top fat cap removed
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon fresh ground black pepper
- 1.5 cups diced onion
- 2 jalapeños, finely mincedseeds and ribs removed
- 1 teaspoon kosher or sea salt
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle chili powder
- 1 tablespoon ancho chili powder
- 1 tablespoon ground cumin
- 1 cup beer
- 16 ounces black beans, rinsed and drained
- 31 ounces red beans, rinsed and drained
- 44 ounces diced tomatoes with juices
Instructions
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Trim the fat cap from the pork roast and cube to 1/2″–3/4″. Sprinkle with salt and pepper.
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Preheat the pressure cooker to the brown/saute setting.
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Add olive oil and bacon; cook 2–3 minutes. Add half of the cubed pork and brown on all sides, about 4–5 minutes.
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Remove the pork and bacon to a bowl, leaving the drippings in the pot.
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Brown the remaining pork and add it to the bowl.
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Add onion, jalapeños, salt, and garlic. Cook 3–4 minutes until the onions soften and the garlic is fragrant.
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Stir in tomato paste and spices; cook about one minute, stirring frequently.
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Pour in the beer and deglaze the pot, scraping up browned bits from the bottom.
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Return the pork and bacon to the pot, add the beans and tomatoes, and stir to combine.
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Lock the lid and set the pressure cooker to high for 25 minutes. Release pressure when done, remove the lid, stir, and let the chili rest for about 10 minutes before serving.
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Garnish as desired with sour cream, shredded cheddar, green onion, jalapeño slices, cilantro, or crackers.
Notes
Follow steps 1–8 using a dutch oven for all browning and deglazing.
Slow Cooker: After steps 1–8, bring the dutch oven mixture to a simmer, transfer to a crockpot, and cook 8–10 hours on low or 4–5 hours on high until the pork is fork-tender. Let rest 10 minutes before serving.
Stovetop: After steps 1–8 in a dutch oven, cover and simmer gently for about 1.5 hours or until pork is fork-tender. Let rest 10 minutes before serving.
Oven: After steps 1–8 in a dutch oven, bring to a simmer, cover, and bake at 350°F (175°C) for about 1.5 hours. Let rest 10 minutes before serving.