Instant Pot Instructions:

1. Turn Instant Pot so saute setting. When display says HOT add in the beef and break it up. Add in the onion and jalapeno. Brown for about 5 minutes. If there is excess grease, drain it. Stir in the chili powder, salt, pepper, red pepper flakes and garlic powder to coat the meat.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
3. Dump in the green pepper, corn, beans and picante sauce.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
5. Stir in the nacho cheese sauce. 
6. Turn Instant Pot to saute setting. In a small bowl stir together the cornstarch and water until smooth. Pour the mixture into the pot and stir until soup thickens (only takes a minute). Turn off Instant Pot.
7. Ladle into bowls and top with tortilla chips, cilantro, sour cream and avocado.

Slow Cooker Instructions:

1. Brown the ground beef with the onions and jalapeno. Drain off excess grease. Add to the slow cooker. Stir in the chili powder, salt, pepper, red pepper flakes and garlic powder to coat the meat.
2. Add in the broth, green pepper, corn, beans and picante sauce.
3. Cover slow cooker and cook on low for 4 hours. Remove the lid.
4. Stir in the nacho cheese sauce. 
5. Turn slow cooker to high. In a small bowl stir together the cornstarch and water until smooth. Pour the mixture into the slow cooker. Cook on high without lid for about 15 minutes.
6. Ladle into bowls and top with tortilla chips, cilantro, sour cream and avocado.