Spray the Instant Pot with a little cooking spray, or drizzle with a little oil.

Set to sauté on regular (middle heat setting), and give it a minute to heat up.

Add beef, and brown for about 5 minutes, breaking it apart with a wooden spoon.

Add onions and peppers, garlic, spices, wine/broth, maple syrup, salt and pepper.

Cook for about 8 to 10 minutes.

Turn off the heat, and stir in the tomatoes, green chiles, beans, ketchup and hot sauce.

I always taste the chili at this point to see if I need to add any additional salt, pepper or spices.

Place the lid on, and lock it, with the vent set to "sealing."

Use the manual buttons to set it to 12 minutes.

Allow the pressure cooked to release naturally. Do not use the quick release lever, but let the pressure indicator sink on its own. Mine took about 23 minutes.

After pressure indicator has lowered, switch the lever to venting, and remove the lid.

Optional: If you wish to reduce the liquids, you can cook on sauté low for a few more minutes, until some of the liquids evaporate. Stir frequently, if you do this.