Pressure Cooker Beef and Bean Chili
- 1 pound dry black beans, rinsed
- cold water to cover
- 1 tablespoon olive oil
- 2 small yellow onions, finely chopped
- 2 ½ pounds ground beef
- 1 small jalapeño with seeds, minced
- 6 garlic cloves, minced
- ¼ cup chili powder
- 2 tablespoons ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 ½ cups beef broth
- 1 (6 ounce) can tomato paste
For best results, we recommend using:
- Rinse beans and remove any stones. Pour beans into inner steel pot of pressure cooker and cover with 1 inch of cold water.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 1 minute. Turn steam vent handle to Venting to quick-release pressure.
- Drain beans, discarding liquid, and rinse with cold water. Rinse steel pot and return to pressure cooker. Set beans aside.
- Heat olive oil in pressure cooker set to Sauté on High. Sauté onion in hot oil until translucent, 4 to 6 minutes. Add ground beef, jalapeño, and minced garlic; sauté until beef is cooked through, about 5 minutes more.
- Stir chili powder, cumin, kosher salt, paprika, oregano, garlic powder, and cayenne pepper into beef; continue cooking until fragrant, about 1 minute.
- Stir black beans, beef broth, and tomato paste into pot.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 20 minutes. Let pressure release naturally. Press Cancel.
- Remove lid, select Sauté, and cook, stirring, until desired consistency is reached. Ladle chili into bowls and serve with toppings of your choice.
Topping suggestions: sour cream, shredded cheese, chopped green onions, chopped cilantro, or minced jalapeño.
Try pinto beans in place of the black beans for a different flavor. Use more or less chili powder and jalapeño depending on how much heat you want.
What others are saying
Sandra Taylor says:
The flavor was good and the meal was perfect for a cold night. I thought it needed more salt.
Garnet Morash says:
Really good! I used a really small jalapeño and it had just the right amount of spice. I recommend serving with cornbread.
Nicholas Pifer says:
A good, solid chili.