Instant Pot Cherry Pork Chili - Dump and Go Dinner
4
Servings
12
Ingredients
8
Comments
This Instant Pot chili draws inspiration from the classic combination of pork and cherries while being a great option for an easy meal on busy nights.
4
Servings
12
Ingredients
8
Comments
Ingredients
- 1 ½ cups cook Ground Pork
- ⅔ cups dice Onion, Red
- ¾ cups dice Carrot
- 2 ½ teaspoons mince Garlic, Cloves
- 1 tablespoon Chili Powder
- 1 ½ teaspoons Cumin
- 8 ounces Cherries, Frozen
- 14 ounces Crushed Tomatoes, Canned
- ½ cups Red Enchilada Sauce
- ½ whole Bay Leaf
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of round freezer containers.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine all ingredients in Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 45 minutes.
- Let pressure release naturally.
- Remove bay leaf after cooking.
8 Comments
Join the discussionAre you sure if you “Make It Now” you should cook for 45 min on HP? Nom Nom Paleo has an IP chili recipe using fully cooked meat and chopped veggies and they only need 15 minutes. Worried that 45 would turn cherries/veggies (especially canned tomatoes) to total mush.
Yes, all of our recipes have been tested by our test cooks to ensure that the cooking times are correct.
Yes, that seems like a typo. If it takes 45 minutes from frozen, it shouldn’t take 45 from fresh.
This is one where I’d sure try a lower time, it can’t hurt :). Waiting 45 minutes for an instant pot meal isn’t my idea of “instant” . :). I can cook a whole roast from frozen in that period of time.
Why are some of the ingredients listed in orange while the other ones are not?
Great question, Reta! Anything in orange is a link, which when clicked on, will open a new tab to either an affiliate’s product or another recipe to make the item from scratch. You absolutely do not need to follow the items down to the brand and can buy store bought rather than make fresh -these are just our suggestions of our favorite brands and/or to meet dietary needs on certain recipe types.
I agree 45 min seems way too long from either fresh or frozen. Are you sure it’s not 15 min? Has anyone else tried this recipe?
All of our recipes have been tested by test cooks who have assured us that 45 minutes is the correct time frame. However, if anyone does try this and finds it takes less time; we encourage you to let us know what worked best for you!