Instant Pot Chilli with Chocolate and Chipotle
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10
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Calories
247 kcal
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Cuisine
gluten-free
Instant Pot Chilli with Chocolate and Chipotle
Description
Instant Pot Chilli with Chocolate and Chipotle brings together finely diced onion and red bell pepper sautéed until softened, then browned lean beef mince that caramelizes nicely to enhance the chili’s flavor. Spices such as cumin, chili powder, and oregano are balanced by richness from dark chocolate and smoky chipotle paste, while kidney beans and chopped tomatoes contribute texture and substance. Pressure cooking concentrates these flavors into a thick, robust chili.
The combination of chipotle paste and dark chocolate imparts a subtle smoky heat and a mild bittersweet note without overwhelming the palate. The chili’s texture is hearty, with tender meat and soft beans melded into a tomato-rich sauce. This chili is best served hot and stirring just before serving ensures all ingredients are well balanced.
For best results, use thick, high-quality tin tomatoes to avoid a watery chili. The recipe notes suggest replacing vegetable oil with a cooking spray to reduce calories if desired. Cooking times exclude pressure build and release phases, so allow for some extra time when preparing.
Ingredients
- 1 tbsp vegetable oil
- 1 onion finely diced
- 1 red bell pepper deseeded and finely diced
- 2 garlic minced, cloves
- 900 g beef mince lean, 2 lb
- 2 Kidney Beans rinsed and drained, 400g (14oz) tins
- 1 tbsp cumin ground
- 1 tbsp chilli powder
- 1 tsp oregano dried
- 2 chopped tomatoes 400g (14oz) tins
- 30 g dark chocolate 85% cocoa solids, broken into pieces, 1.2 oz
- 2 tbsp chipotle paste or to taste
- 3 tbsp beef stock
- 2 tsp balsamic vinegar
- salt
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
- Use thick, good-quality canned tomatoes to avoid a watery chili.
- Cooking time of 15 minutes refers only to high-pressure cooking; include additional time for pressure build and release.
- To reduce calories, substitute vegetable oil with calorie-controlled cooking spray.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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