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Freezable Instant Pot Pork Chili with Navy Beans and Roasted Peppers

You Will Need

2 Pound pork Tenderloin

1  1/2 pound Navy Beans

1 (7oz) Can Green Chilis

8 Cups Water (or chicken broth)

1 TBSP dry roasted garlic and herb

2 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1 tsp celery salt

1 tsp pepper

1 1/2 tsp  Salt (salt to taste when finished)

1  cup died onion

1 Jar Roasted Red Peppers (drained)

1/2 sliced green pepper

 

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Instant Pot Directions
Stove Top Directions Below

Step 1: Sauté the Pork Tenderloin Switch your Instant Pot to "Sauté" mode and add the bite-sized Pork Tenderloin pieces. Sauté the pork until it develops a golden crust on all sides. This will add a depth of flavor to the chili.

Step 2: Add Beans, Chilis, and Water To the sautéed pork, add the Navy Beans, Green Chilis, and 8 cups of Water (or chicken broth). The Green Chilis will infuse the chili with a tangy kick, while the beans add creaminess and heartiness to the dish.

Step 3: Season the Chili Sprinkle in the dry roasted garlic and herb, chili powder, onion powder, garlic powder, celery salt, pepper, and salt. Stir the ingredients well to distribute the spices evenly.

Step 4: Pressure Cook the Chili Secure the Instant Pot lid and set it to "Manual" mode on high pressure for 25 minutes. Ensure the pressure release valve is closed. Let the Instant Pot do its magic and bring all the flavors together in a fraction of the time it takes to cook traditional chili.

Step 5: Quick Release and Add Veggies After the pressure cooking is complete, carefully perform a quick release to release the pressure. Once the pressure is fully released, open the Instant Pot and add the diced onion and chopped Roasted Red Peppers. Stir them into the chili to incorporate the delightful flavors.

Step 6: Adjust Seasonings, Taste the chili and adjust the seasoning with additional salt if needed. Finally, Place your instant pot lid back on and pressure cook again for 6 minutes with an instant release.

Step 7: Serve and Enjoy Ladle the Instant Pot Pork Chili into bowls, and if desired, garnish with your favorite toppings like shredded cheese, sour cream, fresh cilantro, or a squeeze of lime.

 

This flavorful and comforting Instant Pot Pork Chili is ready to be savored by you and your loved ones!

Instant Pot Directions
Stove Top Directions Below

Step 1: Brown the Pork Tenderloin Start by cutting the Pork Tenderloin into bite-sized pieces. In a large pot or Dutch oven, brown the pork over medium-high heat until it develops a golden crust on all sides. This will add a rich flavor to the chili.

Step 2: Add Beans, Chilis, and Water To the pot with the browned pork, add the Navy Beans, Green Chilis, and 8 cups of Water (or chicken broth) to create a flavorful base for the chili. The Green Chilis will infuse the dish with a delightful tangy kick.

Step 3: Season the Chili Stir in the dry roasted garlic and herb, chili powder, onion powder, garlic powder, celery salt, pepper, and salt. These aromatic spices will transform the chili into a deliciously seasoned masterpiece.

Step 4: Simmer the Chili Bring the mixture to a boil, then reduce the heat to low. Let the chili simmer for about 1 to 1.5 hours, or until the pork and beans are tender and fully cooked. This slow simmering process allows the flavors to meld together beautifully.

Step 5:  About half way though cooking time, Add the diced onion and drained Roasted Red Peppers to the chili. continue to simmer until desired doneness of the vegetables.

Step 6: Taste the chili and adjust the seasoning with additional salt if needed, according to your preference.

Step 7:  Your hearty Pork Chili with Navy Beans and Roasted Peppers is now ready to be served! Ladle the steaming chili into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or a squeeze of lime. Enjoy this comforting and satisfying meal with your loved ones!

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This Instant Pot Pork Chili recipe can be made-ahead and frozen for later use. Here's how you can do it:

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  1. Cook the Chili: Follow all the steps in the recipe up until the final step of serving. Once the chili is cooked and ready, allow it to cool to room temperature.

  2. Portion and Pack: Divide the cooled chili into desired portions based on your serving needs. You can use individual freezer-safe containers or freezer bags to portion the chili.

  3. Label and Date: Write the name of the dish and the date on each container or bag using a permanent marker. This will help you identify the contents and keep track of the freezing time.

  4. Freeze: Place the labeled containers or bags of chili in the freezer. Ensure they are tightly sealed to prevent freezer burn and to keep the flavors intact.

  5. Reheat and Serve: When you're ready to enjoy the chili, simply take out the desired portion from the freezer and thaw it in the refrigerator overnight. Alternatively, you can reheat it directly from frozen in a pot over low to medium heat, stirring occasionally until fully heated. Add a splash of water or broth if needed to reach your desired consistency. Once the chili is heated through, serve it hot and enjoy!

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Properly stored, this chili can be frozen for up to 2-3 months, maintaining its taste and quality. By making it ahead and freezing, you'll have a convenient and delicious meal ready to go whenever you need it.

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