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Instant Pot Cherry Pork Chili - Dump and Go Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 cups cook Ground Pork
  • 2/3 cups dice Onion, Red
  • 3/4 cups dice Carrot
  • 2 1/2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Chili Powder
  • 1 1/2 teaspoons Cumin
  • 8 ounces Cherries, Frozen
  • 14 ounces Crushed Tomatoes, Canned
  • 1/2 cups Red Enchilada Sauce
  • 1/2 whole Bay Leaf
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 343 Calories
  • 19g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 61mg Cholesterol
  • 633mg Sodium
  • 27g Total Carb
  • 6g Fiber
  • 16g Total Sugars (Includes 0g Added Sugars)
  • 18g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. Combine all ingredients in Instant Pot.
  3. Lock lid into place and seal steam nozzle.
  4. Cook on high pressure for 45 minutes.
  5. Let pressure release naturally.
  6. Remove bay leaf after cooking.

Freeze For Later Cooking Directions

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?

  1. Divide all ingredients among indicated number of round freezer containers.
  2. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Saute frozen contents for 5 minutes.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 50 minutes.
  6. Let pressure release naturally.
  7. Remove bay leaf before serving.

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