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 it to pressure cooker. Leave the beans aside for now.
Heat olive oil in pressure cooker on Sauté mode on High. Sauté onion until translucent, about 5 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 beef mixture.
Lock pressure cooker lid in place and set steam vent handle to Sealing. Cook on High Pressure for 20 minutes. Let pressure release naturally. Turn pressure cooker off.
Remove lid, select Sauté on Normal, and cook, stirring occasionally, until desired consistency is reached.
