Instapot Beef Chili

1 tablespoon oil
2 pounds 80/20 ground beef
1 teaspoon baking soda
1½ cups medium diced onions
½ cup medium diced green bell pepper
½ cup medium diced red bell pepper
1 tablespoon chopped garlic
3 tablespoons Chef Paul Prudhomme’s Fajita Magic® OR Meat Magic®
4 teaspoons chili powder
2 teaspoons cumin
1 tablespoon cocoa powder
1 teaspoon dried oregano leaves
2 teaspoons kosher salt
2 teaspoons brown sugar
1 tablespoon tomato paste
2 (14.5-oz) can diced tomatoes
1 (15-oz) can tomato sauce
1 (4-oz) can diced green chilies
1 (15.5-oz) can pinto beans
2 teaspoons Chef Paul Prudhomme’s Magic Pepper Sauce®
2 cups unsalted beef stock

SUGGESTED TOPPINGS:
shredded cheddar or pepper jack cheese
sliced green onions
diced onion
pickled jalapenos
sour cream

Add oil to the insert, select the Sauté/Brown function, and heat for 3 minutes. Add half of the ground beef and ½ teaspoon baking soda to the pot and stir well. Cook and stir until browned, then remove, drain excess fat and reserve the beef in separate bowl. Repeat cooking/browning process with second half of beef and baking soda, then remove, drain excess fat and reserve beef with the first batch. Add the onions, bell peppers, garlic, Fajita Magic® or Meat Magic®, chili powder, cumin, cocoa powder, oregano, and salt to the pot and stir well to combine. Cook for 5 to 7 minutes, stirring occasionally. Then add all remaining ingredients, and the reserved beef to the pot and stir well to combine. Press the Cancel/Off button, then cover and slide the lid into the locked position, with the steam vent closed. Set cooker to High Pressure for 25 minutes. When done, press Cancel/Off and let pressure naturally release for 10 minutes, then turn valve to quick release. When the unit is fully depressurized, unlock and remove lid, stir well and serve immediately with your favorite chili toppings.