This Southwestern-inspired chili is hearty and comforting, with pork in every bite. Your Instant Pot can easily cook up the unsoaked cannellini beans in about an hour, making this a weeknight-friendly meal the whole family will love. Creamy cheese and avocado make ideal toppings, while a squeeze of lime juice elevates this filling dish.
1 tablespoon olive oil
1 1/2 pounds ground pork
2 (4.5-oz.) cans chopped green chiles, drained
1 medium-size white onion, chopped (about 1 cup)
1 large poblano chile, seeded and chopped (about 1 cup)
2 ounces Monterey Jack cheese, shredded (about 1/2 cup)
2 tablespoons chopped fresh cilantro
How to Make It
Program a 6-quart programmable electric pressure cooker to Sauté on High heat. Add oil, and heat until warm. Add pork; cook, stirring to break into pieces, until browned, about 6 minutes. Using a slotted spoon, transfer pork to a plate; set aside. Add green chiles, onion, poblano, garlic, cumin, salt, and pepper to cooker; cook, stirring occasionally, until vegetables are tender, about 6 minutes.
Add beans, stock, and pork to cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on High Pressure for 50 minutes. Turn pressure valve to venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Stir in lime juice. Divide soup among 6 bowls; garnish with avocado, cheese, and cilantro.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.