Instant Pot Pork And Black Bean Chili Food

INSTANT POT PORK AND BLACK BEAN CHILI

Steps:

• To prepare beans: rinse and pick through beans and add to saucepan with baking soda and water. Bring to a boil and boil 2 minutes (the water will turn blue green). Drain and rinse well. Return to a fresh pot of boiling hot water and let soak for 1 hour.
• Brown meat in skillet then put in pressure cooker. In the same skillet, saute onions and peppers for 2-3 minutes till slightly soft.
• Drain beans and add to pressure cooker. Add remaining ingredients and cook on beans/lentils setting for 25-30 minutes. Remove meat from pot and debone and chop, return to pot and stir. Enjoy.

SPICY PORK AND BLACK BEAN CHILI

Steps:

• In a large pot, cover beans with water and bring to boil; cook for 2 minutes.
• Cover and remove from heat. Let stand 1 hour.
• Drain liquid and cover with 8 cups of cold water.
• Bring to a boil, reduce heat and let simmer for about 1 1/2 hours or until beans are tender.
• Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides.
• Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes.
• Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar.
• Bring to boil, let simmer, partly covered, for 1 1/2 hours or until meat is tender.
• Add beans and peppers; season with salt and pepper.
• Cover and cook 15 minutes more or until peppers are tender.
• Add chopped parsley or chopped coriander.

PORK, BLACK BEAN & CORN CHILI

Steps:

• Heat oil in a 5 quart dutch oven or large pot over medium heat.
• Add onion and green pepper.
• Cook, stirring occasionally for 8 minutes or until soft.
• Stir in chili powder and garlic.
• Cook 1 minute, until fragrant.
• Stir in pork, beans, tomatoes and broth.
• Bring to a boil.
• Reduce heat. Cover and simmer 10 minutes, until flavors are blended.
• Stir in corn and cilantro. Heat through.
• Spoon into bowls. Top each bowl with a dollop of sour cream, sliced green onion and chopped tomatoes.
• Serve with tortilla chips.

INSTANT POT® BLACK BEAN PORK CHOPS

Steps:

• Season pork chops with salt and pepper. Mix chili powder, cumin, and onion powder together and sprinkle on pork chops, rubbing the spices into the meat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Sear pork chops until they are nicely browned, about 2 minutes per side. Remove pork chops and add chicken broth to deglaze and scrape up any bits of food on the bottom of the pan. Turn off Saute function. Add pork chops back to the pot, top with black beans and diced tomatoes with green chilies, and stir slightly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Serve the pork chops with the black beans and tomatoes, and top with 1 tablespoon sour cream and 1/2 tablespoon chopped cilantro.

INSTANT POT® PORK LOIN AND WHITE BEANS

Steps:

• Season pork loin with salt and pepper. Mix chili powder, cumin, and onion powder together; sprinkle on all sides of the pork.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot. Cut pork loin in half to fit in the pot if necessary. Cook until browned on each side, about 5 minutes total. Remove and set aside.
• Pour beer into the pot and stir to deglaze, scraping up all the browned bits. Return pork loin to the pot. Place bay leaves on top. Pour cannellini beans, then salsa, on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid. Slice pork, cut into chunks, or shred. Serve with the beans.