Set the Instant Pot to sauté and once it's hot, add one tablespoon of olive oil to the pot. Add your beef to the pot and add a hefty sprinkling of salt and pepper. Cook, breaking the ground beef into crumbles as it cooks.

Once the beef is browned, add the onions and garlic and cook for a few minutes, until the onions just start to go translucent.

Then, deglaze the pan with 1 and ¼ cups of au jus (or broth). Be sure to scrape up all the brown bits on the bottom of the pot. Stir well. Next, add the chili powder, cumin, and dried oregano. Stir to combine and cook for 2-3 minutes, until the spices become fragrant. Add the tomato paste, stir to combine.

Add the beans, give it a good stir. Pour the crushed tomatoes and their juice over the top and, without stirring, secure the lid on the Instant Pot.

Set the Instant Pot to Pressure Cook and set the timer for 10 minutes. Let the steam naturally release. After the steam releases and the float valve is down, carefully remove the lid. If Chili is still liquid-y, set the Instant Pot to sauté and simmer to reduce the liquid. At this point, taste it for seasoning and add more salt if needed.

Add 2 tablespoons dark brown sugar. This is optional. Let chili sit for 10 minutes before serving.