Instant Pot Chilli with Chocolate and Chipotle
You'll love the flavour of this delicious Instant Pot Chilli.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Set your Instant Pot to Sauté and add in the vegetable oil until hot.
- 2
Add the onion and pepper and sauté for 5 mins until softened.
- 3
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).
- 4
Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
- 5
Then add in the remaining ingredients ending with chopped tomatoes and beans on top. Do NOT stir.
- 6
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.
- 7
When done let the pressure release naturally. When the chilli is ready, stir it thoroughly before serving.