Instant Pot Pork And Black Bean Chili Recipes

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.

Steps:

• For the chili: In a small food processor, combine the scallions, garlic, poblano, jalapeno and cilantro. Process until a chunky paste forms, 2 to 3 minutes. Scrape into a 6-quart Instant Pot®, add the pork, canned chiles with their liquid, the cumin, salt and pepper. Stir together.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete.
• Being careful of any remaining steam, unlock and remove the lid. Set the pot to saute on high and stir in the beans and lime juice. Taste for seasoning and add more salt or pepper, if needed. Simmer, stirring occasionally, until thickened slightly, 10 to 15 minutes. For a thicker chili, simmer until it reaches your desired consistency.
• Meanwhile, prepare the toppings. When ready to serve, ladle the chili into shallow bowls and garnish with avocado, Cotija, cilantro and lime wedges.

Steps:

• Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
• Break up pieces of cooked pork to thicken the chili before serving.

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.