Instant Pot Chili

Set the instant pot to sauté. Lightly spray the pot with non-stick cooking spray and add the ground beef. Brown the beef for 3 minutes and use a wooden spoon break up any large pieces of meat.
Add the onion, bell pepper, jalapeños, and garlic. Continue to brown the meat with the vegetables, for 2 more minutes. Add the chili seasoning and turn off the sauté setting.
Add the beef broth and use a wooden spoon to scrape up any bits of meat and peppers that are stuck on the bottom of the pot. This is an important step to deglaze the bottom of the pot so you don’t get the burn notice.
Stir in the kidney beans, pinto beans, tomatoes, and adobo peppers. Do not drain the beans or the tomatoes. To keep the heat down - if your adobe peppers have a lot of seeds in them, remove at least half of the seeds before adding the peppers or all the seeds for a milder chili.
Lock the lid on the instant pot and place the valve to the sealed position. Set the cook time for 20 minutes on high pressure. Keep in mind that it will take about 10 minutes to come to pressure before it starts the timer countdown.
Let the instant pot pressure naturally release for 10 minutes. Then quick release any remaining pressure. Stir the chili and serve immediately with all your favorite toppings!