Instant Pot

white Pork Chili

My sister, Sharon Walker and I did this recipe together, and it is so good! we had so much fun making it. Tender pork, green chili's and navy beans,  She added all her spices, while I showed her how to use the instant pot.  Stay tuned I will be adding a lot of her Colorado recipes. They are not only good, they are out of this world good!~

Add pork tenderloin to your instant pot. You can use pork shoulder, pork loin, or leftover pork to make this dish.

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Add navy beans, water, chili powder,  celery salt, pink Himalayan salt.  Manual high pressure, 45 min, instant release.

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Remove pork and shred or cut into bite size pieces. Return pork to instant pot

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Add purple onion, and bell pepper, (we used red and green.) one packet McCormick Sausage Gravy Mix, and dry roasted garlic and herb

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Mix well, placed your lid back on, and press manual for 6 minutes, Instant release.

Enjoy!~ 

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You Will Need

1/2 Pound Garlic and herb pork Tenderloin

1 pound Navy Beans

6 Cups Water (or chicken broth)

1 tsp dry roasted garlic and herb

1/2 tsp chili powder

1/2 tsp celery salt

1/2 tsp pink pink Himalayan salt 

1/2 cup died purple onion

1/2 cup diced bell pepper  (we used  red, yellow and green to make 1/2 cup total.)

Note:  For a milder chili use mild chili's or mild can chilies

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Directions

1. Add Pork Tenderloin to your instant pot,

2. Add navy beans, water, chili powder,  celery salt, pink Himalayan salt.  Manual high pressure, 45 min, instant release.

3. Remove pork and shred or cut into bite size pieces. Return pork to instant pot

4. Add purple onion, and bell pepper, (we used red and green.) one packet McCormick Sausage Gravy Mix, and dry roasted garlic and herb

5. Mix well, placed your lid back on, and press manual for 6 minutes, Instant release. When pressure valve goes down, open  lid and enjoy.

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