Step 1

Turn the Instant Pot / pressure cooker (6 quart capacity or larger) on the saute function.

Step 2

Add onion, bell pepper, and garlic and saute until onions are starting to turn tender, 3 to 4 minutes.

Step 3

Add sausage and beef and saute, breaking it apart, until cooked through, 6 to 8 minutes.

Step 4

Drain excess grease out of the bowl (this will prevent the finished chili from being too greasy).

Step 5

Add chili powder, brown sugar, ground cumin, and dried oregano and saute for 1 minute.

Step 6

Stir in tomato paste, black pepper, and salt.

Step 7

Add beer, broth, diced tomatoes, crushed tomatoes, kidney beans, and bay leaves.

Step 8

Close and lock the lid.

Step 9

Set the pressure cook / manual setting on high for 15 minutes.

Step 10

Allow the pressure to release naturally.

Step 11

Serve immediately or refrigerate for up to 2 days before serving.

Step 12

Finish each bowl with your favorite toppings!