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Pressure-Cooker Five-Bean Chili

Name: Pressure-Cooker Five-Bean Chili
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings (3 quarts).
Ingredients: 2 pounds ground beef; 1 carton (32 ounces) beef broth; 1 can (28 ounces) diced tomatoes, undrained; 1 can (15 ounces) tomato sauce; 1 small onion, chopped; 1/2 cup each dried black beans, kidney beans, great northern beans, pinto beans and cannellini beans; 1 tablespoon paprika; 2 teaspoons chili powder; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon ground cinnamon; 1 teaspoon baking cocoa; 1/2 teaspoon sea salt; 1/2 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; Optional: Shredded cheddar cheese and sliced jalapeno

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 40 min.

Makes

12 servings (3 quarts)

Updated: Jun. 27, 2023

A hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans, so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe but in a fraction of the time. —Courtney Stultz, Weir, Kansas

Pressure-Cooker Five-Bean Chili Recipe photo by Taste of Home

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Ingredients

2 pounds ground beef
1 carton (32 ounces) beef broth
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 small onion, chopped
1/2 cup each dried black beans, kidney beans, great northern beans, pinto beans and cannellini beans
1 tablespoon paprika
2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon baking cocoa
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese and sliced jalapeno

Directions

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking it into crumbles. Remove meat and drain liquid from pressure cooker. Repeat with remaining ground beef. Press cancel. Return all to pan. Stir in the remaining ingredients, except the optional ones. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and sliced jalapeno.

Nutrition Facts

1 cup: 308 calories, 10g fat (3g saturated fat), 47mg cholesterol, 704mg sodium, 31g carbohydrate (4g sugars, 9g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

Pressure-Cooker Five-Bean Chili

Ingredients

Directions

Nutrition Facts

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