Thursday, September 24, 2020

Instant Pot Pork and Pumpkin Chili #PumpkinWeek

 This spicy, delicious chili is a perfect fall meal.  The pork is fork tender and the flavors are warm and comforting.

Welcome to Day 4 of Pumpkin Week........


Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Savory Recipes

Dessert Recipes


I adapted a recipe I found from Food Network Magazine to use the Instant Pot.  I loved the flavors they were sharing but didn't have the time that the original recipe required.  Using the Instant Pot made it possible to have this dinner on the table in an hour.



Combining the sour cream and pumpkin for the garnish was a fun idea but didn't really change the flavor so I don't think I will bother in the future.


Entrees, Soups, Stews, Chili, Pork, Instant Pot
Soups and Stews, Entrees, Pork
Soutwestern
Yield: 6 servings
Author: Wendy Klik
Print
Instant Pot Pork and Pumpkin Chili

Instant Pot Pork and Pumpkin Chili

This spicy, delicious chili is a perfect fall meal. The pork is fork tender and the flavors are warm and comforting.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients:

  • 2 lb. pork loin, cut into bite size chunks
  • salt and pepper, to taste
  • 2 t. dried oregano
  • pinch of chipotle chile pepper flakes
  • 1 T. olive oil
  • 1 bottle dark Mexican beer
  • 2 c. pumpkin puree
  • 3 tomatoes, chopped
  • 1 jalapeno, seeded and minced
  • 1 lg. Vidalia onion, chopped
  • 3 t. chili powder
  • 1 T. minced garlic
  • 1 bunch kale leaves, chopped
  • Sour cream, for garnish

Instructions:

  1. Set the instant pot to saute.  When display reads hot, add the olive oil. 
  2. Season the pork with salt, pepper, oregano and pepper flakes.  Add to the pot with the hot olive oil and sear on both sides, about 4 minutes per side. 
  3. Add the onions, jalapeno and garlic. Cook and stir until fragrant and onions are translucent.  Add the beer, cook and stir, scraping up any browned bits stuck to the bottom of the pan.  Cancel the saute setting.
  4. Stir in the tomatoes, pumpkin and chili powder.  Seal the lid and set Instant Pot to the Stew setting.  When cooking is complete, allow to naturally release steam for 10 minutes, then carefully vent to allow the rest of the steam to escape.
  5. Return the pot to saute setting and stir in the kale until wilted and tender. 
  6. Serve with sour cream to garnish.

Notes:

Adapted from a recipe found at Food Network.

Calories

416.11

Fat (grams)

16.76

Sat. Fat (grams)

5.02

Carbs (grams)

19.54

Fiber (grams)

5.30

Net carbs

14.24

Sugar (grams)

7.81

Protein (grams)

43.29

Sodium (milligrams)

721.63

Cholesterol (grams)

122.14
Created using The Recipes Generator

6 comments:

  1. Happy Fall and happy all-things-pumpkin! I haven't even thought about a pumpkin-spice latte until just now. Or, pumpkin chili. I love the creaminess it gives.

    ReplyDelete
  2. Holy yum - look at all that flavor you packed in there!

    ReplyDelete
  3. I'm a sucker for a good pork chili recipe. This one sounds perfectly delicious.

    ReplyDelete

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