5 from 18 votes
Instant Pot Chilli with Chocolate and Chipotle
This Instant Pot Chilli combines lean beef mince, kidney beans, and chopped vegetables with a touch of dark chocolate and chipotle paste for a rich and smoky twist. The pressure cooker method seals in flavors while tenderizing the meat, resulting in a hearty chili with a hint of heat and subtle chocolate depth. It’s a satisfying meal that benefits from thick canned tomatoes to hold its body and is ideal for a filling dinner when you want complex taste without long cooking times.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
10
Calories:
247 kcal
Course:
Side Dish, Main Course, Soup, Lunch, Dinner, Others
Cuisine:
gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 247
% 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.