Add in all seasonings and stir until well combined.
Then add in tomatoes, tomato sauce, beans, and beer or beef broth and mix well.
Place the lid on the Instant Pot and lock in place making sure to close the steam valve.
Press the MANUAL button* and adjust the time to 8 minutes.
Once the timer goes off, either let the pressure release naturally (will take up to 10 minutes) or open the valve to let the steam out for a quick pressure release.
Ladle into bowls and top with sour cream, shredded cheese, corn chips, and/or green onions
Enjoy!
*Slow Cook IP Directions
Lock the lid in place but leave the steam valve to the OPEN position.
Instead of pressing the MANUAL button press the SLOW COOK button.
Adjust the temperature to LESS (equivalent to the low slow cooking temperature)/NORMAL/MORE (high slow cooking temperature)
Adjust the time according to how long you would like the chili to slow cook.
EX. I typically will do MORE and adjust time between 3-4 hours.
If I adjust the temperature to LESS I would adjust the time between 5-6 hours.
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/ultimate-instant-pot-chili/