Step 1

Remove excess fat from your pork roast and cut it into 4 equal-sized pieces. Season with salt and black pepper.

Step 2

Select the “Sauté” function on the Instant Pot and add olive oil. Once your pot is hot, add the red onion, cocoa powder, chili powder, ground cumin, smoked paprika, garlic powder, and dried oregano. Season with salt and black pepper and stir to combine.

Step 3

Cook and stir occasionally, until the onion softens and the spices become very fragrant, approximately 3-4 minutes. Add the coffee and use a spatula or wooden spoon to scrape the bottom of the pot. (This is called deglazing - sounds fancy, doesn't it!?!) Cancel the Saute function to stop the cooking.

Step 4

Add the diced tomatoes with chilis, kidney beans, white beans and seasoned pork loin. Stir to combine all the ingredients. Add the lid and lock it into place, making sure the valve is set to "Seal". Set the cook time for 45 minutes.

Step 5

Once the cooking time is completed, let the pressure release naturally for 15 minutes, then do a quick release to let out any remaining pressure. Shred the pork and stir to combine. Let cool slightly before serving. Add your choice of toppings (extra onion, cheese and sour cream are favorites here!