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
Pressure-Cooker Five-Bean Chili
Prep Time
20 min
Cook Time
40 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
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.
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