Pressure Cooker Beef and Bean Chili

Image of Caroline Chambers
Rated 4.5 based on 7 customer reviews
Pressure Cooker Beef and Bean Chili
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:


  1. Rinse beans and remove any stones. Pour beans into inner steel pot of pressure cooker and cover with 1 inch of cold water. 
  2. 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. 
  3. Drain beans, discarding liquid, and rinse with cold water. Rinse steel pot and return to pressure cooker. Set beans aside. 
  4.  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. 
  5. Stir chili powder, cumin, kosher salt, paprika, oregano, garlic powder, and cayenne pepper into beef; continue cooking until fragrant, about 1 minute.
  6. Stir black beans, beef broth, and tomato paste into pot. 
  7.  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.
  8. Remove lid, select Sauté, and cook, stirring, until desired consistency is reached. Ladle chili into bowls and serve with toppings of your choice.
Mealthy tip:

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.


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Kris Wilburn

Kris Wilburn says:

My husband usually turns his nose up at chili because of the tomato and the spice. He actually ate this chili and loved it!! Will definitely make this again.

Image of Garnet Morash

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.

Image of Nicholas Pifer

Nicholas Pifer says:

A good, solid chili.

Image of Riccardo Brognara

Riccardo Brognara says:

Simple but delicious. I used a can of black beans (drained) instead of dry so skipped steps 1-3. I also added a can of cannelloni beans and a can of diced tomatoes along with an extra 1/2 cup beef broth. Spices were just right for wife and me, we don’t like things too hot.

Image of Sandra Taylor

Sandra Taylor says:

The flavor was good and the meal was perfect for a cold night. I thought it needed more salt.

Image of Gabriela Zavala

Gabriela Zavala says:

This recipe was really good! We added more jalapeños as we love spicy food! Definitely making again.

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Celeste Ballard says: