Place the beef in the cooker atop the vegetables. Pour homemade or carton beef broth in the cooker. Add all the seasonings and crushed tomatoes. Gently mix the seasoning and tomatoes with the top 1 " of the broth. Careful to not disturb the meat (see video for refrence). Place the lid on.
Pressure cook on high for 45 minutes, then natural release (approx. 40 minutes). Once fully depressurized; remove the lid and press cancel (turn off).
Remove the cooked beef and place in a bowl, then shred (suggest using tongs or a couple of forks). Once fully shreded; set a side.
Return the cooker to the saute-high setting.
In a small bowl, whisk cornstarch and cold water together (making sure the cornstarch fully dissolves).
Add the beans and cornstarch mixture to the cooker; then gently mix into the chili. Optional: add salt to taste.
Return the now shredded beef to the cooker. Let simmer for 5-10 minutes or until the chili thickens.
Using a wooden spoon/lattle; stir the chili gently and frequently making sure to scrape the bottom and sides of cooker to prevent burn notice.
Note: If the chili becomes too thick for your liking, incrimetally add small amounts of broth or water to achieve your desired consistency.
Press cancel and turn off the cooker.