Brown ground beef in the instant pot on the saute setting with some olive oil. Season the beef to taste with a steak seasoning of your choice.

Add the sliced jalapeños to the sizzling instant pot. Stir and saute the browned beef and the jalapeños together for as long as you like.

Add beef stock and deglaze the bottom of the instant pot. Make sure there is nothing stuck to the bottom of the pot. This part is important to prevent the dreaded "Food Burn" error.

Add the cans of tomato sauce and beans. I rinse the kidney beans but the Chili beans have seasoning so I don't rinse those.

If you're worried about getting a "Food Burn" error, DO NOT STIR. I've mixed it all before and not gotten the error, but it depends on how thick your sauce is (and the mood of your instant pot that day).

Add your seasoning to taste: chili powder, garlic powder, and anything else you want to throw in. Here you can experiment with different seasonings. Chili seasoning packets that contain thickeners like flour will thicken the tomato sauce and might cause a "Food Burn" error, so either avoid those, add more beef stock, or resist the temptation to stir everything before pressure cooking.

Stop the Saute function and start a high pressure cook for 20 minutes. You can also add a natural release of 10 minutes if you wish.

Serve with white rice and/or grilled cheese. Refrigerate or freeze leftovers.