2 tablespoons olive oil
1 onion, diced
6 garlic cloves, minced
1 ½ pounds beef chuck, cut into 1 ½-inch chunks
3 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons kosher salt
1 teaspoon dried oregano
2 tablespoons tomato paste
2 chipotles from a can of chipotle chiles in adobo sauce, diced
1 (12-ounce) beer
3 (14.5-ounce) cans crushed tomatoes
1 pound dried pinto beans
Heat the oil in the Instant Pot, using the sauté function. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic. Cook, stirring, for 30 seconds more.
Add the beef, and cook, stirring occasionally, until browned on all sides, about 8 minutes more.
Stir in the chili powder, cumin, salt and oregano. Cook, stirring occasionally, for another minute.
Add the tomato paste and chipotles. Cook for another minute or two.
Pour in the beer, tomatoes and beans.
Close the lid of the Instant Pot, and turn the valve to the sealing position. Cook on high pressure for one hour, until the beans are tender.
Quick-release the pressure, and then serve hot.