Instant Pot Pork Chili and Rice
1 cup veggies per serving | Protein + Fiber = Satiety | Free from Eggs | Free from Gluten | Free from Dairy
- 2 lbs. Boneless Pork Loin
- 2 Ground Cumin
- 1 Tbsp. Chili Powder
- 1 ___ Paprika
- 2 ___ Dried Basil
- 1 ____ Kosher Salt
- 1/2 Black Pepper
- 1/4 C. Vegetable Oil, divided
- 1/2 Large Onion, diced
- 1 Tbsp. Minced Garlic
- 1 Can (28 oz) Diced Tomatoes
- 1/2 C. Chicken Stock
- 1 Can (15 oz) Kidney Beans, drained
- 1 Can (4 oz) Diced Chilis
- 2 Tbsp. Cornstarch
- 2 Tbsp. Water
- Cut the pork into chunks about 1-2 inches in size and transfer to a bowl.
- In a small bowl combine the cumin, chili powder, paprika, basil, salt and pepper.
- Toss the pork with the seasoning.
- Set your Instant Pot on sauté mode and add 2 tbsp of the vegetable oil.
- Once the oil is hot add half of the pork and sear for a couple of minutes. Transfer to another bowl and repeat with the remaining pork. Set pork aside after searing.
- Add the remaining oil to the pot and then add the onions stirring for 1 minute.
- Add the garlic and stir.
- Pour the full can of tomatoes into the pot along with the stock, beans and chilis.
- Add the pork and stir well.
- Set the Instant Pot to meat setting and cook for 30 minutes at high pressure.
- After 30 minutes, release the steam and open the pot.
- Stir and test a piece of the pork, it should be tender and fall apart. If not it may need another 5 minutes.
- Once the pork is done combine the water and cornstarch until dissolved.
- Add the cornstarch mixture and using the saute setting stir for 1-2 minutes until the chili thickens.
- Serve over rice with fresh cilantro.
Recipe provided with permission from Pork Board
Tip: Using cornstarch and water to thicken the chili is optional. It may be the perfect consistency for you. Pork is best when cooked to 145°F, with a 3 minute rest.