Instant Pot Chili

1. In a medium bowl, add ground beef, onions, garlic and 1 tablespoon of the chili powder. Mix until the spices are well distributed.
2. Turn the instant pot to SAUTE and cook half of the beef mixture until browned. Transfer to a bowl and repeat with remaining beef. Drain any fat.
3. Add the beef broth and beer to the Instant Pot and use a spatula to scrape up any bits stuck to the bottom of the Instant Pot making (this will help avoid a burn notice when cooking).
4. Spread cooked beef to form an even layer on the bottom. In order, layer bell peppers, kidney beans, tomato paste, cumin, the remaining chili powder and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.
5. Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release for 20 minutes. Open the valve to release any remaining pressure.
6. Stir the chili which will likely need thickening.

To Thicken the Chili:

1. Remove lid, set to SAUTE and allow to simmer 20 minutes or so until thickened
2. OR, create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.