Instant Pot Pork Chili

This Instant Pot Pork Chili brings vibrant Latin inspired flavors straight to your table with green chiles, salsa, adobo seasoning and chili powder. The pork comes out tender and juicy, tasting like it’s been simmering all day even though it cooks in just over an hour. It’s a fantastic recipe when you want a comforting meal with big flavor but without endless hours in the kitchen.

I first made this chili on a chilly weekend and was amazed at how quickly it delivered deep, complex flavors. Since then, it has become my go to for satisfying dinners that please the whole family.

Ingredients

• Boneless pork loin roast: lean and affordable, breaks down nicely in pressure cooking
• Canned diced green chiles: add authentic mild heat and brightness reserve half to stir in at the end for fresh flavor
• Red onion: divided use to layer the onion’s sweetness and sharpness throughout the dish
• Salsa: I recommend Herdez mild salsa for great flavor but any favorite salsa will work fine
• Chili powder: brings the classic smoky, spicy base essential in chili dishes
• Goya Adobo Seasoning: a staple Latin seasoning blend that adds depth and savory notes to the pork
• Paprika: smoked paprika is ideal if you have it on hand for extra richness, otherwise regular paprika is just fine
• Water: needed to create the broth and help tenderize the meat in the Instant Pot
• Salt: to taste, essential for balancing all the flavors
• Garnishes: chopped cilantro, sliced lime, remaining diced red onion, Cotija cheese Cotija adds creamy, salty contrast similar to feta cheese

Instructions

Sear the Pork and Prepare Ingredients:

Cut the pork loin roast into six evenly sized pieces. This helps even cooking and tender shredding later. Roughly half the red onion and dice the rest finely for garnish. Open the cans of green chiles, keeping one can separately for adding later.

Combine Ingredients in the Instant Pot:

Place the pork pieces into the bottom of the Instant Pot. Add one can of diced green chiles, half of the diced red onion, salsa, chili powder, Goya Adobo seasoning, paprika, water and salt. Stir to evenly distribute the seasonings and ingredients.

Set the Pressure Cooker:

Seal the Instant Pot lid and select the manual or pressure cook setting. Set the time for 50 minutes on high pressure. This ensures the pork breaks down into tender, shreddable pieces.

Natural Release and Shred the Meat:

When cooking time is complete, allow the Instant Pot to naturally release pressure for about 20 minutes. Do not quick release or you may lose the rich broth and tender texture. Once the pressure is fully released, remove the lid carefully. Using two forks, shred the pork inside the pot by pulling it apart gently. Do not drain the cooking liquid as it holds flavor and moisture.

Add Remaining Green Chiles:

Stir in the reserved can of diced green chiles to add freshness and a little more pop of flavor at the end.

Serve and Garnish:

Spoon the pork chili into bowls and top with chopped cilantro, remaining diced red onion, crumbled Cotija cheese and lime wedges for squeezing over the top. The garnishes brighten the dish and add great texture contrasts.

My favorite ingredient in this recipe has to be the Goya Adobo seasoning because it gives the chili an unmistakable authentic Latin flavor that ties everything together. I remember making this on a rainy evening with my family gathered around and the aromas instantly made the house feel warm and cozy, creating that perfect comfort food moment.

Storage Tips

Store leftover pork chili in an airtight container in the refrigerator for up to four days. The flavors will deepen overnight so it often tastes even better the next day. For longer storage, freeze individual portions for up to three months and thaw in the fridge overnight before reheating.

Ingredient Substitutions

If you cannot find boneless pork loin, pork shoulder or butt works well though it will be fattier and richer. For salsa, any jarred or homemade variety is fine so long as it is smooth and not chunky to maintain the sauce texture. Feta cheese is a good substitute for Cotija if unavailable.

Serving Suggestions

Serve this pork chili with warm corn tortillas or over steamed rice to soak up the flavorful broth. A side of refried beans or Mexican street corn salad complements it nicely. For extra creaminess, a dollop of sour cream or avocado slices on top are wonderful additions.

This Instant Pot pork chili delivers deep flavor with minimal effort. It makes great leftovers and is perfect for weeknight dinners.

Common Recipe Questions

→ What cut of pork works best?

Boneless pork loin roast is ideal for tenderness and affordability, though pork shoulder can be used for richer texture.

→ Can I substitute the salsa?

Yes, use your preferred salsa, mild or medium, to adjust spice and flavor intensity.

→ Is smoked paprika necessary?

Smoked paprika adds depth, but regular paprika works well if smoked isn't available.

→ How is the pork shredded?

After cooking, use two forks to pull the pork into smaller pieces directly in the cooking liquid for moist, flavorful shreds.

→ What garnishes complement this dish?

Chopped cilantro, diced red onion, crumbly Cotija or feta cheese, and fresh lime slices brighten the rich flavors.