Pressure-cook the beef

1. Set the Instant Pot to sauté, add 1 tablespoon oil, and sear the beef on all sides til browned. Shut the pressure cooker off. Add in 1/2 cup of Coke, 1 teaspoon of salt, and 1/2 cup of BBQ sauce to the beef. Pressure cook on meat (High) for 40 minutes. Allow a natural release for 15 minutes. Remove the meat from the pan, and shred. Separate the fat from the liquid in the pot. Return the liquid to the pot. Add in the remaining 1/2 cup of BBQ sauce and set to sauté. Reduce until thickened (about 15 minutes). While the sauce is reducing, use a wooden spoon to lightly break up the chunks of beef.

Make the Chili

1. In a heavy-bottomed pot add 1 tablespoon of oil. Place the pot on the stove, put the heat to medium, and add the olive oil to the pan. When the olive oil shimmers add the onion sautéing for 5 minutes or until the onions soften and start to turn translucent.
2. To the pot add the tomatoes, potatoes, corn, beans (with liquid), the rest of the seasonings and spices plus the beef, bacon, and BBQ sauce. Stir to combine and bring to a slow boil.
3. Once it begins to bubble, reduce the heat to low and partially place a lid over top. Cook for 60-90 minutes stirring every 15/20 minutes or until the potatoes are tender and the chili is thick.
4. Remove the lid, stir, and taste for seasoning. If the chili is too thick, add in a little bit of water or Coke.
5. Serve with chopped green onions, shredded cheddar, sour cream, and tortilla chips if desired.
6. Refrigerate the rest or allow it to cool completely before packaging it up for freezer meals.