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Pressure-Cooker Five-Bean Chili

Total Time

Prep: 20 min. Cook: 40 min.


12 servings (3 quarts)

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


  • 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


  1. 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 crumble meat. Remove meat and drain liquid from pressure cooker. Repeat with remaining ground beef. Press cancel. Return all to pan. Stir in the next 14 ingredients. 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 jalapenos.

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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