Pork and White Bean Chili Pressure Cooker Recipe

Pork And White Bean Chili Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 20 minutes for chili, 4 minutes for squash at HIGH pressure

Serve with cornbread.

CHILI

• 2½ pounds pork shoulder (pork butt), patted dry and cut into 2-inch pieces
• 2 teaspoons sea salt, plus more to taste
• ¾ teaspoon freshly ground black pepper, plus more to taste
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• 2 tablespoons olive oil
• 1 large white onion, diced
• 4 cloves garlic, minced
• 1 teaspoon cumin seeds or ¼ teaspoon ground cumin
• 1 (28-ounce) can diced tomatoes in juice, undrained
• 2 (4-ounce) cans roasted green chiles, drained and diced
• 1½ cups dried navy or baby white beans, soaked, drained, and rinsed in cold water
• 3 cups reduced-sodium chicken broth
• 1 medium butternut squash (about 2 pounds), peeled and cut into ½-inch cubes (about 1 pound flesh)
• 2 cups frozen corn kernels
• hot sauce.

TOPPINGS

• 2 cups crumbled feta or grated Monterey Jack cheese
• 1 cup packed fresh cilantro leaves, chopped

Method

1. Spread meat on a large piece of parchment paper
2. In a small bowl, combine 1 teaspoon of the salt, the pepper, allspice, and cloves
3. Sprinkle this evenly all over the meat
4. In a 6- to 8-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat until very hot
5. Working in batches, brown the meat on all sides, 3 to 5 minutes per batch, and adding the remaining 1 tablespoon oil as needed
6. Use a slotted spoon to transfer the browned meat to a plate
7. Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
8. Add the garlic and cumin seeds and stir for 30 seconds
9. Return the meat and any accumulated juices to the pot
10. Add the tomatoes, chiles, presoaked beans, and broth
11. Stir well
12. Close and lock the lid
13. Set the burner heat to high
14. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
15. Set a timer to cook for 20 minutes
16. Remove the pot from the heat
17. Open the cooker with the Quick Release method
18. Be careful of the steam as you remove the lid
19. Add the squash and corn to the pot; stir to combine
20. Close and lock the lid
21. Set the burner heat to high
22. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
23. Set a timer to cook for 4 minutes
24. Remove the pot from the heat
25. Open the cooker with the Natural Release method; let stand for about 10 minutes
26. Season to taste with salt, pepper, and hot sauce
27. Serve the chili hot, with the toppings in bowls so diners can customize their own

Full List of Chili Recipes
Full List of Casserole Recipes