Instant Pot Pork Chili

This Instant Pot Pork Chili brings bold Latin inspired flavors to your table without the long simmering time. What normally takes all day transforms into a rich, tender meal in just about an hour. It's perfect for cozy weeknight dinners or when you want deep flavor with minimal fuss.

This was my go to chili on chilly evenings when I wanted something warming and hearty without the wait. Now it's a family favorite that gets requested regularly.

Ingredients

• Boneless pork loin roast: a lean cut that cooks up tender and shreddable
• Canned diced green chiles: adds subtle heat and a fresh kick choose mild or spicy based on taste
• Red onion: half for cooking and half for fresh garnish, for a nice crunch and brightness
• Salsa: I prefer a mild Herdez brand, but any good quality salsa works fine
• Chili powder: brings the classic chili flavor backbone
• Goya Adobo Seasoning: essential for depth and authentic Latin flair
• Paprika: smoked paprika is ideal for complexity, but regular paprika is perfectly fine too
• Water: to create the cooking broth and keep meat juicy
• Salt: to balance and enhance all the flavors
• Chopped cilantro, sliced lime, diced onion, and Cotija cheese for garnish: each adds freshness and texture when serving

Instructions

Sear and Prepare the Pork:

Cut your pork loin roast into about six pieces. This helps it cook evenly and shred easily. Place the pork in the Instant Pot.

Add Aromatics and Seasonings:

Add one can of diced green chiles (keep the second can for later), half of the diced red onion, salsa, chili powder, Goya Adobo Seasoning, paprika, water, and salt on top of the pork. This combination infuses the meat with bold Latin inspired flavors as it cooks.

Set and Cook in Instant Pot:

Seal the lid and select the manual or pressure cook setting on high. Set the timer for 50 minutes. This short yet intense cooking time breaks down the pork quickly while keeping it moist.

Natural Pressure Release:

When the timer finishes, leave the Instant Pot to release pressure naturally for about 20 minutes. This slow release is crucial for tender meat and concentrated flavor.

Shred the Pork:

Open the lid carefully. Using two forks, shred the pork pieces inside the pot right in the flavorful cooking liquid. Avoid draining the juices they keep the chili moist and rich.

Finish with Remaining Chiles:

Add the reserved can of diced green chiles and stir gently to combine. These extra chilies freshen and brighten the final dish.

Serve with Fresh Garnishes:

Spoon the pork chili into bowls. Top with chopped cilantro, the remaining diced red onion, crumbled Cotija cheese, and lime slices. These garnishes add creaminess, tang, and a burst of freshness that contrast beautifully with the warm chili flavors.

Cotija cheese is my favorite finishing touch because it adds a mild saltiness and crumbly texture similar to feta. One time I brought this to a family potluck, and everyone kept coming back for seconds because of the unexpected layers of flavor in the chili.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or microwave, stirring occasionally to keep the pork tender. For longer storage, freeze the chili in freezer safe bags or containers for up to three months.

Ingredient Substitutions

If you do not have pork loin roast a pork shoulder or butt roast works wonderfully for more marbled richness. Any good quality salsa can replace Herdez mild salsa. If you prefer less liquid use a thicker salsa or reduce the water slightly. Cotija cheese can be swapped with feta or even shredded Mexican cheese blend.

Serving Suggestions

Serve over steamed rice or alongside warm tortillas for a filling meal. Add avocado slices or a dollop of sour cream to soften the heat and add creaminess. Top with pickled jalapeños or hot sauce to punch up the spice level if desired.

This Instant Pot Pork Chili delivers rich Latin inspired flavor with minimal effort. It makes a great weeknight meal that reheats well and feeds a crowd.

Common Recipe Questions

→ Can pork shoulder be used instead of pork loin?

Yes, pork shoulder (or pork butt) works well and may add more fat for richness, enhancing tenderness and flavor.

→ Is smoked paprika necessary or can I use regular paprika?

Smoked paprika adds a deeper smoky flavor, but regular paprika works fine and still complements the spices wonderfully.

→ What salsa is recommended for this dish?

A mild, flavorful salsa such as Herdez is preferred, but any favorite mild salsa can be substituted without altering the dish’s essence.

→ How does natural pressure release affect the pork?

Natural pressure release allows the meat to rest and continue tenderizing in the cooking liquid, resulting in juicy and tender pork.

→ What can I substitute for Cotija cheese as a garnish?

Feta cheese is a great substitute, offering similar crumbly texture and mild flavor to enhance the dish’s layers.

→ Can I prepare this dish without an Instant Pot?

Yes, slow cooking on a stovetop or slow cooker over several hours can achieve tender results but requires more time.