Set your Instant Pot to the "Sauté" mode and add olive oil. Once shimmering, add diced onion and cook for about 3-4 minutes until translucent and fragrant, with gentle sizzle and softening appearance.
Add minced garlic and cook for another 30 seconds until fragrant, making the mixture bubbly with a fragrant aroma filling the air.
Stir in the ground beef, breaking it apart with a spoon, and cook until browned and no longer pink, about 5-6 minutes. The beef should become slightly crispy on some edges, with a rich color.
Add smoked paprika, cumin, and chopped chipotle pepper, stirring well to coat the meat and vegetables evenly, releasing vibrant spices into the mixture.
Pour in the diced tomatoes along with their juices and the broth, stirring to combine. The mixture should look rich with some bubbling around the edges.
Close the lid of the Instant Pot, set the valve to sealing, and cook on high pressure for 10 minutes. Once finished, carefully perform a quick release to let out the steam, hearing the satisfying hissing and bubbling.
Open the lid to reveal a thick, steaming chili with a deep, rich color and a slightly glossy surface, ready for finishing.
Add the chopped dark chocolate to the chili, stirring until smooth and fully melted, which enriches the sauce and adds a subtle sheen with a velvety texture.
Taste and adjust seasoning if needed—if the chili is too thick, add a splash of broth or hot water, stirring until it shimmers smoothly again.
Serve the chili hot in bowls, garnished with your favorite toppings like cheese, sour cream, or cilantro for an extra fresh contrast.
