Instant Pot Instructions: 

1. 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. Drain off excess grease. 
2. Stir in the garlic salt and chili powder to coat the meat. 
3. Deglaze the pot with the beef broth by scraping the bottom of the pot so that nothing is sticking. 
4. Dump in the beans, tomato sauce and tomato paste. Don’t stir. 
5. If you’d like to cook pot-in-pot rice at the same time add a tall trivet* into the pot. Then pour the rice and water into a shallow pan that fits inside your Instant Pot. I like to use one of these stainless steel pans*. Put the lid on the pan. Place the pan on top of the trivet.  
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. 
7. When time is up let pot sit for 5 minutes and then move the valve to venting. Remove the lid. 
8. Carefully remove the rice dish. 
9. Turn Instant Pot to sauté setting. Stir cornstarch and water together in a small bowl. Stir the mixture into the Instant Pot. When contents are thickened turn off Instant Pot.
10. Scoop rice into a bowl, top with chili mixture and then the toppings. 

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. Drain off excess grease. 
2. Stir in the garlic salt and chili powder to coat the meat. Add to slow cooker. 
3. Stir in the broth, beans, tomato sauce and tomato paste.
4. Cover and cook on high for 4 hours or on low for 6-8 hours. 
5. Cook rice according to package directions. 
6. Turn slow cooker to high setting. Stir cornstarch and water together in a small bowl. Stir the mixture into the slow cooker. Cook with the lid off until contents are thickened. 
7. Scoop rice into a bowl, top with chili mixture and then the toppings.