Special Equipment: 8 Quart Pressure Cooker
Place the pressure cooker pot over medium heat and add 1 Tablespoon of oil. When the oil is hot, add the beef cubes. Cook, stirring occasionally, until the beef is browned on all sides, 5-7 minutes. Transfer beef to a small bowl and set aside. Add remaining 1 Tablespoon of oil to the pot and sauté onion, carrots, garlic, and jalapeños until the vegetables are soft. Stir the diced tomatoes and pale ale into the pan, scraping the sides and bottom to deglaze any stuck bits. Next add the beans, beef broth, bay leaf and chili powder, stirring well until all ingredients are combined. Place the pressure cooker lid on top of the pot, locking it securely into place. Adjust heat to maintain a slow but steady stream of steam from the pressure valve. Cook for 25 minutes (starting time when steam begins to come out of the valve) at 15psi. After 25 minutes, turn off the heat, and release the steam according to the methods suggested by your pressure cooker manufacturer. When all of the steam is released and it is safe to open the lid, unlock the top and remove the lid. Stir the chili, and taste, adding salt and pepper as necessary. If there is excess liquid or if the beans are not quite cooked through, place the pot over medium heat and simmer for another 5-10 minutes.