This is a great chili for those who new to the Instant Pot. Chili recipes can be tricky and cause all kinds of headaches for newbies and seasoned cooks if you aren't using proper cooking techniques for the pressure cooker. This recipe uses a Layering Technique. For chili and other types of thick soups, sauces and stews, this will allow your food to cook properly and not receive the dreaded 'burn' notice that freaks everyone out. What you will see here is that your meat is cooked, seasonings added, then veggies. These are all solids that will help shield the bottom of the pot from tomatoes (which are high in sugar and can stick to the bottom if you aren't careful). Then adding your broth which is the - watery liquid - you need to deglaze the bottom of the pot and also create steam so your pot can pressurize. The DNS is for Do Not Stir! You don't want to stir in the rest of your items. This is the terrific part of this recipe that makes it all work!