This tasty chili takes just an hour to prepare with the Instant Pot pressure cooker.
Select sauté to "medium or normal", set 15 minutes. Heat the oil, add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
Add the beef and cook for about 5 minutes, stirring constantly with a wooden spoon until the meat loses its pinkish color.
Add cumin, Cayenne and chil powderi, stir and cook 1 minute.
Add the broth and stir, scraping the bottom of the bowl to dislodge adhering particles. Stir in beans, tomatoes and bay leaf. Place the tomato paste on top without stirring. Secure the lid with the pressure button to sealing. Press the cancel button.
Select "chili / bean, pressure cook or manual", set 8 minutes to "high" with "warm to off". Weigh on "start". The pan will take about 8 minutes before cooking. When the end of cooking alarm sounds, release the pressure and remove the lid.
Select "sauté to medium or normal", set 5 minutes. As soon as the preparation begins to boil, cook for 2 minutes, stirring constantly. Press the cancel button. Cover without sealing and let stand 8 minutes
Serve in hollow bowls with or without rice and garnish with onions, tomatoes and cheese if desired.