Pulled pork chili is the best of both worlds: chili and BBQ.
Learn how to make pulled pork chili in the Instant Pot, and discover your new favorite weeknight meal.
To sweeten up the meal, try adding a honey drizzle to one of ourfavorite cornbread recipes.
Credit:Jennifer Causey; Food Stylist: Melissa Gray; Prop Stylist: Kay Clarke
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 anachostopper 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.
Can You Double This Instant Pot Pulled Pork Chili Recipe?
Doubling recipes in an Instant Pot gets complicated due to limited capacity.
Pressure cookers require space at the top to effectively function and cook contents through.
Select SAUTE setting on a programmable pressure multicooker (such as Instant Pot).
(Times, instructions, and prefs 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 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.)
Add slaw mix and 1/4 cup of the scallions; toss to coat.
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.
