Instant Pot Pork Chili with Black Beans and Pineapple

Name: Instant Pot Pork Chili with Black Beans and Pineapple
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 lbs (900 g) ground pork; 1 tbsp (15 ml) olive oil; 1 large (200 g) yellow onion, large, diced; 4 cloves (12 g) garlic cloves, minced; 1 (30 g) jalapeño, seeded and diced (optional); 2 tsp (5 g) ground cumin; 1 tsp (3 g) chili powder; 1 tsp (1 g) dried oregano; 1 can (28 oz) (800 g) canned diced tomatoes; 1 can (15 oz) (425 g) canned black beans, drained and rinsed; 1½ cups (225 g) fresh pineapple, diced; 1 cup (240 ml) beef or chicken broth; to taste salt; to taste black pepper, freshly ground; 2 tbsp (30 ml) lime juice, fresh squeezed; ¼ cup (8 g) fresh cilantro, chopped

From the MyKitchenBank Kitchen

A Caribbean-inspired ground pork chili that marries savory heat with bright tropical sweetness. Ground pork is browned with warm spices, then pressure-cooked with black beans, fresh pineapple, and tomatoes in less than an hour. Finished with lime juice and cilantro, this one-pot meal is vibrant, satisfying, and full of unexpected flavor.

Prep: 15 min
Cook: 15 min
Wait: 20 min
Total: 50 min
Makes: 6 servings (about 8–10 cups)

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Steps

Before you start

Read your Instant Pot manual if this is your first time using one—especially the valve and sealing instructions
Dice the onion, pineapple, and jalapeño (if using) and mince the garlic before you start so everything is ready
Make sure your Instant Pot sealing ring is clean and properly seated in the lid
Use fresh pineapple if possible; canned works but fresh tastes noticeably better

1
Sauté aromatics
- Set the Instant Pot to sauté mode at medium heat.
- Add 1 tbsp (15 ml) olive oil, then add the diced onion.
- Cook for 3–4 minutes, stirring occasionally, until softened and slightly translucent.
- Add the minced garlic and cook for 1 minute more until very fragrant and just starting to color.
- Do not let the garlic burn or it will taste bitter.
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Ready when: Onion is soft and translucent, garlic is very fragrant
Tip: Keep heat at medium to avoid burning the garlic. Watch carefully—garlic can burn quickly.
2
Brown the ground pork
- Add the 2 lbs (900 g) ground pork to the pot, breaking it up into small pieces with a wooden spoon.
- Stir frequently and cook for 5–6 minutes until the pork is no longer pink and has begun to brown in spots.
- The browning creates deeper, more complex flavor through the Maillard reaction.
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Ready when: Pork is no longer pink and shows brown bits throughout
Tip: Break the meat into small pieces as it cooks so it browns evenly rather than clumping into chunks. This takes a bit of stirring but is worth it for flavor.
3
Bloom the spices
- Stir in 2 tsp (5 g) ground cumin, 1 tsp (3 g) chili powder, and 1 tsp (1 g) dried oregano.
- Cook for 1 minute, stirring constantly, until the spices become very fragrant.
- This blooming step releases their essential oils and deepens their flavors considerably.
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Ready when: Spices are very fragrant and coat the pork
Tip: Don't skip blooming spices in fat—it makes a huge difference in the depth and complexity of the final chili.
4
Add all chili ingredients
- Pour in the 28 oz (800 g) can of diced tomatoes with all its juice, the 15 oz (425 g) can of black beans (drained and rinsed), and 1.5 cups (225 g) of fresh diced pineapple.
- Add 1 cup (240 ml) of broth.
- If using jalapeño, add 1 seeded and diced jalapeño now.
- Stir everything together thoroughly, scraping the bottom of the pot with your spoon to incorporate any browned bits (this is flavorful and should not be left behind).
- Season lightly with salt and pepper; you will adjust the seasoning at the very end.
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Ready when: All ingredients are evenly combined and the bottom is scraped clean
Tip: Don't forget to scrape the bottom of the pot—those browned bits are pure flavor and should not be left behind.
5
Pressure cook the chili
- Cancel sauté mode on the Instant Pot.
- Place the lid on securely and make sure the valve is set to sealing (not venting).
- Select high pressure and set the timer for 15 minutes.
- The pot will take a few minutes to come to pressure, during which time the ground pork will become very tender and all the flavors will begin to meld together beautifully.
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Ready when: Pressure indicator shows the pot is at full pressure; timer starts counting down
Tip: Make sure the sealing ring is clean and properly seated in the lid, or the pot won't come to pressure. A dry ring seated correctly is key.
6
Release pressure safely
- When the 15 minutes are complete, let the Instant Pot sit undisturbed for 5 minutes to allow the pressure to release naturally.
- This prevents the chili from splattering violently when you open the pot.
- After 5 minutes, carefully move the valve from sealing to venting to quick-release any remaining pressure.
- Wait a few seconds for the steam to fully clear, then carefully open the lid away from your face.
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Ready when: Pressure indicator drops fully, steam dissipates, and the lid opens without resistance
Tip: Always open the lid away from your face—the steam is extremely hot and can cause burns. Be patient with the natural release.
7
Finish with lime and cilantro
- Stir the chili gently to ensure everything is well combined.
- Add 2 tbsp (30 ml) of fresh lime juice and taste the chili.
- Adjust the seasoning with more salt, pepper, or cumin to your preference—the flavors should be balanced, not too spicy.
- Stir in 1/4 cup (8 g) of fresh chopped cilantro.
- The lime juice and cilantro are not optional—they brighten the flavors and give this chili its Caribbean character, transforming it from ordinary to special.
- Let the pot rest for 2–3 minutes before serving so the flavors settle.
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Ready when: Cilantro is mixed in throughout, flavors are balanced to your taste, and chili has rested
Tip: Don't skip the lime juice and cilantro—they're what elevate this from a regular chili to something genuinely special and Caribbean-inspired.

Good to know

Tips

Don't skip the browning step (step 2). It takes 6 minutes but builds deep, complex flavor that can't be rushed or skipped.
If you prefer a brothier chili, add an extra 1/2 cup of broth at the start. For a thicker, more stew-like consistency, use 1/2 cup less broth.
The heat level of this chili comes from the jalapeño and chili powder. If you prefer milder heat, use less chili powder (1/2 tsp) or omit the jalapeño entirely. If you want it spicier, keep the jalapeño seeds in or add a pinch of cayenne at the end.
This recipe scales beautifully. To make a double batch, double all ingredients and increase the pressure cooking time to 18 minutes.

Make ahead

This chili actually tastes even better the next day after the flavors have melded and deepened. You can make it up to 4 days ahead of serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months. Reheat on the stovetop over medium heat with a splash of broth if it's thick, or microwave in 2-minute increments, stirring between them. The chili may thicken slightly when chilled; add more broth when reheating if you prefer it brothier.

Substitutions

ground pork → Ground beef or ground turkey. Ground beef gives a more traditional chili flavor; ground turkey is leaner. Use the same amount. Ground beef may need an extra minute or two of browning for flavor.
fresh pineapple → Canned pineapple chunks, drained. Use 1.5 cups of drained canned pineapple. Fresh pineapple has better texture and flavor, but canned works in a pinch.
canned black beans → Kidney beans or pinto beans. Use 1 can (15 oz), drained and rinsed. Any dried beans can be substituted, but they'll require soaking and longer pressure cooking time.
beef or chicken broth → Vegetable broth or water. Vegetable broth maintains the lighter, Caribbean profile. Water works but lacks depth of flavor. Use the same amount.