Instant Pot Pork Chili and Rice |

Instant Pot Pork Chili and Rice

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 6 Servings

Instant Pot Pork Chili and Rice

1 cup veggies per serving | Protein + Fiber = Satiety | Free from Eggs | Free from Gluten | Free from Dairy


  • 2 lbs. Boneless Pork Loin
  • 2 Ground Cumin
  • 1 Tbsp. Chili Powder
  • 1 ___ Paprika
  • 2 ___ Dried Basil
  • 1 ____ Kosher Salt
  • 1/2 Black Pepper
  • 1/4 C. Vegetable Oil, divided
  • 1/2 Large Onion, diced
  • 1 Tbsp. Minced Garlic
  • 1 Can (28 oz) Diced Tomatoes
  • 1/2 C. Chicken Stock
  • 1 Can (15 oz) Kidney Beans, drained
  • 1 Can (4 oz) Diced Chilis
  • 2 Tbsp. Cornstarch
  • 2 Tbsp. Water


  1. Cut the pork into chunks about 1-2 inches in size and transfer to a bowl.
  2. In a small bowl combine the cumin, chili powder, paprika, basil, salt and pepper.
  3. Toss the pork with the seasoning.
  4. Set your Instant Pot on sauté mode and add 2 tbsp of the vegetable oil.
  5. Once the oil is hot add half of the pork and sear for a couple of minutes. Transfer to another bowl and repeat with the remaining pork. Set pork aside after searing.
  6. Add the remaining oil to the pot and then add the onions stirring for 1 minute.
  7. Add the garlic and stir.
  8. Pour the full can of tomatoes into the pot along with the stock, beans and chilis.
  9. Add the pork and stir well.
  10. Set the Instant Pot to meat setting and cook for 30 minutes at high pressure.
  11. After 30 minutes, release the steam and open the pot.
  12. Stir and test a piece of the pork, it should be tender and fall apart. If not it may need another 5 minutes.
  13. Once the pork is done combine the water and cornstarch until dissolved.
  14. Add the cornstarch mixture and using the saute setting stir for 1-2 minutes until the chili thickens.
  15. Serve over rice with fresh cilantro.


Recipe provided with permission from Pork Board

Tip: Using cornstarch and water to thicken the chili is optional. It may be the perfect consistency for you. Pork is best when cooked to 145°F, with a 3 minute rest.