Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain excess grease. Stir in the salt, pepper, cumin, chili powder, onion powder, garlic 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 beans, corn, Rotel and cream cheese. 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 5 minutes on LOW pressure. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. Temper the sour cream by stirring a half cup of the hot contents from the pot into the sour cream. Stir in the sour cream, ketchup, cheese and bacon.
6. Spoon into bowls and top with crispy tater tots, tortilla chips or Fritos.

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the beef and break it up. Brown for 5 minutes. Drain excess grease. Stir in the salt, pepper, cumin, chili powder, onion powder, garlic powder and smoked paprika. Transfer to the slow cooker.
2. Stir in the broth, beans, corn, Rotel and cream cheese. 
3. Cover and cook on low for 2-3 hours. 
4. Temper the sour cream by stirring a half cup of the hot contents from the pot into the sour cream. Stir in the sour cream, ketchup, cheese and bacon.
5. Spoon into bowls and top with crispy tater tots, tortilla chips or Fritos.