Instant Pot Pork And Black Bean Chili Recipes

INSTANT POT PORK AND BLACK BEAN CHILI

Instant Pot Pork and Black Bean Chili image

I love black beans. I wanted to make a different twist on chili and it turned out fantastic!

Provided by Robin Lieneke @icook65

Number Of Ingredients 18

Ingredients

1 pound(s) dry black beans
2 teaspoon(s) baking soda
4 cup(s) water
3-4 slice(s) thick cut bacon, chopped
1 pound(s) pork riblets or blade steaks
1 medium onion, diced
1 fresh jalapeno, diced
1 cup(s) diced bell peppers, i use red, green and yellow
1 teaspoon(s) celery salt
2 teaspoon(s) cumin, ground
2 teaspoon(s) smoked paprika
1 tablespoon(s) chili powder
2 teaspoon(s) garlic powder
1 can(s) diced tomatoes with green chilies
1/4 cup(s) dark molasses
2 ounce(s) dark chocolate
1 teaspoon(s) beef base
2-3 cup(s) water

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.

INSTANT POT® BLACK BEAN PORK CHOPS

Instant Pot® Black Bean Pork Chops image

These quick and tasty pork chops are made with black beans and diced tomatoes with green chilies. They are perfect served with rice and topped with sour cream and fresh cilantro.

Provided by Tammy Lynn

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 (8 ounce) thick-cut boneless pork chops
salt and ground black pepper to taste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 tablespoon olive oil
¼ cup chicken broth
1 (15.5 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers
4 tablespoons sour cream
2 tablespoons chopped cilantro

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.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 22.5 g, Cholesterol 79 mg, Fat 15.5 g, Fiber 8.6 g, Protein 36.7 g, SaturatedFat 5.6 g, Sodium 832.6 mg, Sugar 0.4 g

SPICY PORK AND BLACK BEAN CHILI

Spicy Pork and Black Bean Chili image

Make and share this Spicy Pork and Black Bean Chili recipe from Food.com.

Provided by tranch

Categories Pork

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb black beans
1 1/2 lbs boneless lean pork, cubed
5 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cumin, ground
1 can tomatoes, chopped 28 oz
2 tablespoons red wine vinegar
1/3 cup parsley or 1/3 cup coriander, chop
to taste black pepper, freshly ground
2 tablespoons olive oil
2 large onions, chopped
4 teaspoons chili powder, or more
2 teaspoons oregano, dried
1/2 teaspoon chili pepper flakes
2 cups chicken stock
3 green peppers, diced
to taste salt

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.

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