Servings: 8 to 10

2 tablespoons oil 2 tablespoons oil
2 lbs. of stew meat or roast, cut into small bite-size pieces 2 lbs. of stew meat or roast, cut into small bite-size pieces
1 medium onion, diced 1 medium onion, diced
1 heaping teaspoon minced garlic 1 heaping teaspoon minced garlic
3 stalks celery, diced 3 stalks celery, diced
1 14 ounce can beef broth 1 14 ounce can beef broth
1 28 ounce can crushed tomatoes 1 28 ounce can crushed tomatoes
1 14 ounce can diced tomatoes 1 14 ounce can diced tomatoes
2 cans chili, kidney or black beans (drain and rinse if using kidney or black beans) 2 cans chili, kidney or black beans (drain and rinse if using kidney or black beans)
2 tablespoons chili powder 2 tablespoons chili powder
1/2 teaspoon crushed red pepper flakes ½ teaspoon crushed red pepper flakes
1/2 teaspoon cumin ½ teaspoon cumin

Using the saute button, heat oil in the IP until hot, then add meat and saute until mostly browned.  For best results, break the meat up into 2 or 3 batches.
Add onion, garlic and celery and continue  to saute for another 2 to 3 minutes.  Press the cancel button.
Add beef broth, put the lid on the IP and make sure the venting valve is on "seal".  Set the pot to cook on manual for 15 minutes.  Quick release when done.
Add remaining ingredients and stir gently on top to mix your spices in, but try to keep the beef and broth on the bottom of the pot.  Close back up, set the valve to seal again and cook on "chili" (or manual if you don't have a chili button) for 5 more minutes.  Allow the pot to naturally release pressure for 5 minutes and then carefully release the remaining pressure.
Serve topped with cheese, diced green onion, cornbread, sour cream or whatever you prefer.