Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, chili powder and smoked paprika. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Dump in the corn, Rotel, beans and potatoes. Lightly salt the potatoes. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
5. In a small bowl stir together cornstarch with 2 Tbsp cold water until smooth. Turn Instant Pot to saute setting and stir the slurry into the pot until sauce thickens. Turn off Instant Pot. 
6. Stir in the cheddar and bacon.
7. Serve topped with a dollop of sour cream. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, chili powder and smoked paprika. Transfer to the slow cooker.
2. Stir in the broth, corn, Rotel, beans and potatoes. Lightly salt the potatoes. 
3. Cover and cook on low for 3-4 hours.
4. In a small bowl stir together cornstarch with 2 Tbsp cold water until smooth. Stir the slurry into the slow cooker and let cook on high without lid until sauce thickens. 
5. Stir in the cheddar and bacon.
6. Serve topped with a dollop of sour cream.