Food and Recipes Instant Pot Recipes Instant Pot Pulled Pork Chili 4.5 (2) 2 Reviews Pulled pork chili is the best of both worlds: chili and BBQ. By Julia Levy Julia Levy Julia is an experienced cook with a demonstrated history of working in the publishing industry. She is skilled in catering, food & beverage, event planning, and menu development. She tests and develops recipes in the DotDash Meredith Test Kitchen for Southern Living. Southern Living's editorial guidelines Updated on December 17, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Jennifer Causey; Food Stylist: Melissa Gray; Prop Stylist: Kay Clarke Active Time: 30 mins Total Time: 1 hr 40 mins Servings: 6 It couldn't be any easier to get tender, saucy pulled pork chili than with an Instant Pot. A bowl of this saucy, spicy Instant Pot Pulled Pork Chili is the perfect cozy weeknight dinner and can be made with only 30 minutes of active time in the kitchen. If you don’t have an Instant Pot on hand, any programmable pressure multicooker works to whip up this tasty chili! Learn how to make pulled pork chili in the Instant Pot, and discover your new favorite weeknight meal. Instant Pot Recipes Ingredients for Instant Pot Pulled Pork Chili A few strategic high-flavor ingredients make this pulled pork chili really special. Here's what you'll need: Boneless pork shoulder: The key to Instant Pot Pulled Pork Chili is boneless pork shoulder. Due to optimal fat content, it results in melt-in-your-mouth meat that is easily shredded. If you can’t find a boneless cut, ask the butcher to debone one for you or just cut around it. Seasonings: Smoky flavors surface with seasonings like chipotle chili powder, smoked paprika, and cumin.Barbecue sauce: Our Test Kitchen likes Kraft and Stubb's, but you can use your favorite.Aromatics: Yellow onion and garlic infuse the pork with sharp flavor, offset by sautéed sweetness. Beans: The addition of rinsed and dried white beans, like Northern or navy, deliver hearty texture and a boost of fiberSlaw: The acidity of homemade slaw brightens up the richness of this recipe. How To Make Instant Pot Pulled Pork Chili Thanks to the Instant Pot, this dish is ready far faster than if you were cooking on the stove or in the oven. But to get the best flavors, you'll need todo a little more than dump everything in the cooker. The full recipe is further below, but here's a brief recap: Step 1. Sear pork: Saute seasoned pork shoulder in batches in a preheated Instant Pot 2 to 3 minutes, until browned on all sides. Repeat with remaining pork.Step 2. Cook onions: Add chopped onion, tomato paste, and spices to the Instant Pot, and cook until fragrant. Then, add in broth, barbecue sauce, beans, and pork pieces.Step 3. Cook chili: Lock the Instant Pot lid back in place and cook on high pressure for 50 minutes. As the chili cooks, whip up the slaw.Step 4. Shred pork, and serve: When cook time is up, turn the steam release handle and vent. Open the lid, shred pork with a fork, and gently stir it all together. Top with homemade slaw, cheese, and scallions to serve. 10 Award-Winning Southern BBQ Sauce Recipes What To Serve With Pulled Pork Chili Pulled pork chili is best served hot, topped with homemade slaw, and served alongside a piece of cornbread. To sweeten up the meal, try adding a honey drizzle to one of our favorite cornbread recipes. How To Store Leftover Pulled Pork Chili If stored properly, Instant Pot pulled pork chili can last 3 to 4 days in the refrigerator and up to six months in the freezer. Just pop in the microwave or on the stovetop for a quick reheat. Or if frozen, thaw overnight in the fridge before reheating. These leftovers also work great as a nachos topper or taco filling. Before saving leftovers, just be sure to drain to avoid soggy tortillas or chips! Can Pulled Pork Chili Be Cooked in a Slow Cooker? Although the Instant Pot makes this recipe simple and quick, it can be replicated in your slow cooker. Just take the low and slow approach, cooking it on low for 6 to 8 hours. What's The Difference Between A Slow Cooker And An Instant Pot? Can You Double This Instant Pot Pulled Pork Chili Recipe? Doubling recipes in an Instant Pot gets complicated due to limited capacity. If you have a large model (8 quarts or more) with a little extra space and want to try doubling this recipe, just be sure to watch the fill line. Pressure cookers require space at the top to effectively function and cook contents through. Time to get cooking! Check out our favorite Instant Pot recipes of all time using the beloved pressure cooker. Editorial contributions by Morgan Durick. Ingredients 2 lbs. boneless pork shoulder, trimmed and cut into 1-inch chunks 1 1/4 tsp. kosher salt, divided 2 Tbsp. canola oil 1 cup chopped yellow onion (from 1 medium onion) 2 Tbsp. tomato paste 1 1/2 Tbsp. chipotle chili powder 1 Tbsp. minced garlic (about 3 garlic cloves) 1 Tbsp. ground cumin 2 tsp. smoked paprika 1 1/2 cups chicken broth 1/2 cup smokey barbecue sauce (such as Kraft Kansas City Barbecue Sauce) 2 cans (15 oz. each) white beans (such as great Northern or navy beans), rinsed and drained 3 Tbsp. sour cream 1 1/2 tsp. apple cider vinegar 3 cups angel hair slaw mix 1/2 cup thinly sliced scallions, divided Cornbread and shredded cheese, for serving Directions Sear pork shoulder: Toss pork with 1 teaspoon of the salt. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and one-third of pork to cooker. Cook until browned on one side, about 2 minutes; transfer to a plate. Repeat, in 2 more batches, with remaining pork. Add remaining ingredients to cooker: Add onion to cooker and cook, stirring often, until softened, about 3 minutes. Stir in tomato paste, chili powder, garlic, cumin, and smoked paprika; cook, stirring constantly, until toasted and fragrant, about 1 minute. Add chicken broth and barbecue sauce, stirring to thoroughly combine. Stir in pork and beans. Cook chili: Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 50 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Make sour cream mixture: While chili cooks, whisk together sour cream, vinegar, and remaining 1/4 teaspoon salt in a medium bowl. Add slaw mix and 1/4 cup of the scallions; toss to coat. Vent cooker: When cooking has finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). This will take 2 to 3 minutes. Remove lid from cooker. Shred pork: Press each pork chunk against side of cooker to shred; stir to combine. Serve: Top each serving with slaw, cheese, and remaining scallions. Serve with cornbread on the side. Rate It Print Additional reporting by Morgan Durick Morgan Durick Morgan Durick is a journalist and communicator with a passion for storytelling. She has written for Magnolia and various brands across Dotdash Meredith. learn more