Instant Pot Chilli with Chocolate and Chipotle

Name: Instant Pot Chilli with Chocolate and Chipotle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 serving
Ingredients: 1 tbsp vegetable oil; 1 onion; 1 red bell pepper. deseeded and finely diced; 2 garlic cloves; 900 g (2 lb) mince beef; 2 X 400g (14oz) tins of kidney beans; 1 tbsp ground cumin; 1 tbsp chilli powder; 1 tsp dried oregano; 2 X 400g (14oz) tins of chopped tomatoes; 30 g (1.2 oz) dark chocolate (85% cocoa solids), broken into pieces; 2 tbsp chipotle paste (or to taste); 3 tbsp beef stock; 2 tsp balsamic vinegar; salt

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
10
Calories
247 kcal
Course
Side Dish, Main Course, Soup, Lunch, Dinner, Others
Cuisine
gluten-free

Instant Pot Chilli with Chocolate and Chipotle

Jasper Henson

Report

You'll love the flavour of this delicious Instant Pot Chilli.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 tbsp vegetable oil
1 onion finely diced
1 red bell pepper. deseeded and finely diced
2 garlic cloves minced
900 g (2 lb) mince beef lean
2 X 400g (14oz) tins of kidney beans rinsed and drained
1 tbsp ground cumin
1 tbsp chilli powder
1 tsp dried oregano
2 X 400g (14oz) tins of chopped tomatoes
30 g (1.2 oz) dark chocolate (85% cocoa solids), broken into pieces
2 tbsp chipotle paste (or to taste)
3 tbsp beef stock
2 tsp balsamic vinegar
salt

Add to Shopping List

Instructions

Set your Instant Pot to Sauté and add in the vegetable oil until hot.
Add the onion and pepper and sauté for 5 mins until softened.
Stir in the garlic followed by the beef and brown it making sure to break it up. Please remove ANY excess water from the beef using a scoop. You want the beef to be dry as it is cooking so that it caramelises a little bit (for the awesome chilli flavour that we know and love).
Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
Then add in the remaining ingredients ending with chopped tomatoes and beans on top. Do NOT stir.
Cover your Instant Pot, set the vent to seal, select the manual setting and set the timer to 15 mins, and let the chilli cook under high pressure until done.
When done let the pressure release naturally. When the chilli is ready, stir it thoroughly before serving.

Notes

Please use really thick and good quality tinned tomatoes for this. Avoid watery tomatoes, please.
Please note 15 mins is the time it cooks under pressure in the Instant Pot. This does not take into account the time it takes to come to pressure or the time it takes to release the pressure.
Weight Watchers Points in Instant Pot Chilli
There are 3 Freestyle points per serving if you replace the 1 tbsp vegetable oil with a calorie-controlled cooking spray.

Nutrition Information

Show Details

Calories 247kcal (12%) Carbohydrates 19g (6%) Protein 24g (48%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 55mg (18%) Sodium 453mg (19%) Potassium 772mg (22%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 760IU (15%) Vitamin C 24.6mg (27%) Calcium 72mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 247 kcal

% Daily Value*

Calories	247kcal	12%
Carbohydrates	19g	6%
Protein	24g	48%
Fat	7g	11%
Saturated Fat	3g	15%
Cholesterol	55mg	18%
Sodium	453mg	19%
Potassium	772mg	16%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	760IU	15%
Vitamin C	24.6mg	27%
Calcium	72mg	7%
Iron	5mg	28%