Turn the Instant Pot on to saute.

When hot, add the olive oil. Let it heat for a minute.

Add chopped onions, chopped peppers and minced garlic. Saute until soft. About 1 minute. Tip: If you think this will be too spicy for you, omit the Serrano pepper and thoroughly seed the jalapenos. If you want it extra spicy, leave the seeds in for all of the hot peppers.

Add the ground beef, Worcestershire sauce and crumbled beef bouillon cubes. Saute for 3 - 5 minutes, just enough to make sure all the ground beef is separated. You don't need to thoroughly brown it. Watch the video about the Maillard reaction and why it's not necessary to pre-brown meat, found in my Instant Pot Resources.

Add San Marzano tomatoes, fine-roasted tomatoes, tomato paste, kidney beans, chili powder, first quantity of cumin, brown sugar, chipolte pepper sauce, basil, paprika, salt, oregano, pepper and water (or beer and wine if you are going that route). Make sure to scrape anything off the bottom of the Instant Pot that may have formed during steps 1 - 5, otherwise your Instant Pot won't reach pressure. Tip: If you want the Instant Pot to reach pressure within 5 minutes, bring the mixture to a slight bubble, taking extra care to scrape the bottom of the pot before placing the lid.

Place and seal the lid. Make sure the steam release valve is closed. Set to High Pressure for 20 minutes. You can set it for as low as 10 minutes, but setting it for 20 minutes gives it a bit more time for all the flavours to set.

Allow the Instant Pot to naturally release all of the pressure. Do not do a quick release unless you want chili boiling onto the lid and in/out of the steam valve. Tip: To speed up natural release time, place cold wet dish clothes on the metal parts of the lid. You'll probably have to wet them a second or even a third time, as all of the water will evaporate.

Remove the lid. If you made your chili with alcohol, turn the Instant Pot back on to saute and let it boil for 5 - 10 minutes to burn off the alcohol. If you made your chili with water, you may want to do the same to boil off any excess water. Stir every few minutes so that it doesn't burn to the bottom of the pot.

While the Instant Pot is doing its thing, mix the sour cream, chopped cilantro and second quality of cumin in a chilled stainless-steel bowl. Cover and refrigerate.