There is nothing more comforting in the winter than a hot cup of chili. This delicious, low-fat 20 Minute Pork Chili is cooked quickly using a pressure cooker. This post is sponsored by Conagra, but opinions expressed are my own.
Happy New Year! I hope all of you had a lovely holiday season and are geared up for a safe, happy, and healthy New Year.
I have learned years ago that making New Year commitments or resolutions never works out for me. I might start out good, but stuff always seems to have fizzled. That is why this year, my only hopes are for good health, and prosperity.
Ideally, I would love to become more organized, healthier, and eat better but with baby steps and small changes, I think all things are achievable.
If you have a resolution to eat more nutritious foods, or make life more convenient, I have an easy pork chili recipe to share. It is made in a pressure cooker, which has personally become my new kitchen tool BFF.
Chili made in a pressure cooker is an easy, one-pot meal. You can brown the pork, sauté your onion, and cook a pan of chili to feed a small crowd. It is so simple once you fully understand how to safely pressure cook.
My recipe features some short cut ingredients from brands like Rotel, and Hunts Tomato Sauce & Diced Tomatoes. I ordered them online using Walmart Online Grocery Pickup.
Hunt’s uses only vine-ripened tomatoes that have a fresh flavor. They are 100% natural (and Kosher) with no artificial ingredients.
Rotel is another convenient chili product that features 100% natural, vine-ripened tomatoes and green chilies. There are only 25 calories per serving. I love using it in dips, tacos, and more!
Easy Pressure Cooker Pork Chili Ingredients
- 1 purple onion
- 2 tbsps olive oil
- 1 1/2 lbs ground pork
- 1 cup green bell pepper chopped
- 2 celery stalks
- 1 large carrot
- 30 ounces black beans drained, and rinsed
- 15 ounces kidney beans I used a Southwest flavor, drained
- 8 ounces corn drained
- 10 ounces Rotel Diced Tomatoes and Green Chilies (do not drain).
- 14.5 ounces Hunts Tomato Sauce
- 14.5 ounces Hunts Diced Tomatoes do not drain
- 2 1/2 cup chicken stock
- 2 tsps cumin
- 3 tbsps chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp oregano
Tips for Making Pressure Cooker Chili
Pressure cooked chili cooks super fast and can be made in less than 30 minutes tops. I love how I only dirty one pot when making it!
Slice veggies into smaller chunks. Additions like canned corn, fresh carrots, and celery are perfect and go well with the flavors.
You can use ground hamburger, pork, chicken, or turkey.
Before using your pressure cooker, make sure the lid is securely in place, and the valve is turned to the sealed position. Make sure you read your pressure cooker’s instructions.
This chili keeps well in the fridge for up to 5 days.
Best Chili Toppings
- avocado slices
- sour cream/Greek yogurt
- corn chips
- red onion
- cheese
- jalapeno slices
- corn
- olives
- salsa
We topped our healthy pork chili with red onion, and reduced fat cheese blend. You can top yours with whatever you choose!
Find everything you need for your healthy New Year’s recipes at Walmart. Make life easier in 2020 with their convenient Walmart Online Grocery Pickup. Simply add $30 of qualifying merchandise to your cart to take advantage of this drive up service. And for more healthy chili recipes, visit the Chili Time site.
20 Minute Pork Chili
Equipment
- pressure cooker
Ingredients
- 1 purple onion
- 2 tbsps olive oil
- 1 1/2 lbs ground pork
- 1 cup green bell pepper chopped
- 2 celery stalks
- 1 large carrot
- 30 ounces black beans drained, and rinsed
- 15 ounces kidney beans I used a Southwest flavor, drained
- 8 ounces corn drained
- 10 ounces Rotel Diced Tomatoes and Green Chilies do not drain
- 14.5 ounces Hunts Tomato Sauce
- 14.5 ounces Hunts Diced Tomatoes do not drain
- 2 1/2 cup chicken stock
- 2 tsps cumin
- 3 tbsps chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp oregano
Instructions
- Prepare all canned goods and make sure to note which varieties get drained.
- Set you pressure cooker to sauté mode, and add the onion, oil, and pork in.
- Cook until pork is browned.
- Once pork and onion are cooked, cancel sauté mode and add in every ingredient.
- Close pressure cooker lid, and make sure valve is set to seal. Make sure pressure cooker lid is closed fully.
- Set pressure cooker to chili mode (if you have one) with 10 minutes of cook time. If you do not have that mode, set it to 10 minutes cook time.
- If you have not cooked with a pressure cooker, they take a little while to reach pressure. Your cook time countdown with begin once it is fully pressurized. Refer to your owner's manual for complete instructions.
- Once time is up and the food has cooked, carefully set the valve to release. Once all the steam is gone, your lid will allow you to open it. Do not try to open it if the steam is not done releasing!!!
- Once opened, give your chili and stir and enjoy your tender, flavorful chili right away.
Notes
- sour cream
- cheese
- jalapeno
- corn chips
- onion
I just got an instant pot for Christian and I’ve been looking for recipes! This looks perfect! Thanks for sharing! Can’t wait to try!
This looks packed with flavor and perfect for this cold weather! I have to make this for Mike!