Instant Pot Instructions:

1. Set sour cream out so that it can come to room temperature.
2. Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up*. Add in the onions. Brown for about 5 minutes. Stir in half of the Montreal steak seasoning, the Worcestershire sauce and the broth. Scrape the bottom of the pot so that nothing is sticking. Turn off saute setting.
3. Add in the potatoes. Sprinkle the potatoes with the remaining steak seasoning. Dump the corn on top. Don’t stir.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. In a bowl stir together the sour cream and the flour. Add a large spoonful of the hot liquid from the pot into the sour cream to temper it. Scrape the sour cream mixture into the Instant Pot. 
6. Stir in the green chiles and half of the cheese. 
7. Sprinkle the rest of the cheese on top. Replace the lid and let the pot sit on warm for a few minutes until the cheese has melted. Serve and enjoy!

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the ground beef and break it up*. Add in the onions. Brown for about 5 minutes. Stir in half of the Montreal steak seasoning. Add the mixture into the slow cooker.
2. Add in the Worcestershire sauce, broth, potatoes and corn. Stir in the remaining steak seasoning.
3. Cover and cook on high for 3-4 hours or on low for 4-6 hours, or until potatoes are cooked through.
4. In a bowl stir together the sour cream and the flour. Add a large spoonful of the hot liquid from the slow cooker into the sour cream to temper it. Scrape the sour cream mixture into the slow cooker. 
5. Stir in the green chiles and half of the cheese. 
6. Sprinkle the rest of the cheese on top. Replace the lid and let the slow cooker sit on warm for a few minutes until the cheese has melted. Serve and enjoy!