Pressure Cooker Pork White Bean Chili Recipe
- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Saturated Fat2.4 g
Polyunsaturated Fat0.8 g
- 2½ pouds (1.44 kg) pork shoulder, patted dry and cut into cubes
- 2 teaspoons salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper,plus more to taste
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 2 tablespoons olive oil
- 1 large white onion, peeled and diced
- 4 cloves garlic,peeled adn minced
- 1 teaspoon cumin seeds
- 28 oz (840 ml) can diced tomatoes in juice, undrained
- 1 ½ cups dried navy beans, drained and rinsed in cold water
- 3 cups (750 ml) low-sodium chicken broth
- hot sauce
Spread cubed pork in a large piece of parchment. In a small mixing bowl, combine 1 teaspoon salt, black pepper, ground allspice, and ground cloves. Mix well. Sprinkle dry mixture evenly all over the meat.
In a pressure cooker, heat olive oil over medium-high heat. Working in batches, brown seasoned pork on all sides, for 3-4 minutes per batch<adding more olive oil, if needed. Using a slotted spoon, transfer cooked meat to a plate.
Add diced white onion and cook, stirring, until softened,for about 3 minutes. Stir in garlic and cumin seeds and cook, stirring, for a further 30 seconds.
Return cooked pork and any accumulated juices to pressure cooker. Stir in tomatoes, beans, and chicken broth. Mix well.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduced heat to low. Set timer to cook for 4 minutes.
Turn off cooker. Open the pressure cooker, using a Quick Release method. Let stand for 10 minutes. Season with salt and black pepper. Stir in hot sauce, if you like spicy pork. Serve hot.