Instant Pot Slow-Cooked beef mince and Cocoa Chilli

Ingredients for Instant Pot Slow-Cooked beef mince and Cocoa Chilli

• 1 matsked extra jungfruolivolja

• 2 medium white or yellow onions, finely chopped

• 1 medium green or red pepper, stemmed, seeded, and chopped

• 2 cloves garlic, finely chopped

• 1 small jalapeño, stemmed, seeded, and finely chopped

• 450g beef mince

• 3 tablespoons chilli powder

• 2 tablespoons unsweetened cocoa powder

• 1/4 teaspoons salt, plus extra as needed

• 1/4 teaspoons freshly ground black pepper, plus extra as needed

• 1 (400g) can diced tomatoes, drained

• 240ml store-bought reduced-salt beef broth, or homemade beef broth

• Finely grated zest and freshly squeezed juice of 2 medium limes

• 1 (425g) can black beans, drained and rinsed

• Crushed roasted peanuts, for garnish

Press Sauté and select the lowest temperature. Place the olive oil in the inner pot, wait about 1 minute for it to warm, then add the onions, pepper, garlic, and jalapeño. Cook with the lid off, stirring occasionally, until the onions soften slightly, about 5 minutes. Add the beef and sauté until no longer pink, about 5 minutes.

Add the chilli powder, cocoa powder, salt, pepper, tomatoes, broth, and lime zest and juices and stir to combine, scraping up any brown bits off the bottom.

Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then press Slow Cook and select the lowest temperature. Set the time to 5 hours.

When the cooking time is finished, press Cancel and remove the lid. Add the beans, stir to distribute evenly, and then close and lock the lid to allow the residual heat to warm the beans, about 5 minutes.

Taste and adjust the seasoning, adding more salt and pepper as needed. Serve hot, garnished with crushed peanuts.

Chilli will keep, in an airtight container in the refrigerator, for up to 4 days.

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