Place lid and turn to seal. Place pressure release handle to SEALING POSITION.
Press MANUAL button to high pressure.Press the + button to 15 minutes.
While the chili beans are cooking, prep your toppings.Slice lemon wedges, Serrano chilis, mince you onion and chop the cilantro.I place these in small bowls with spoons so everyone can serve themselves. Place your corn chips in a big bowl.
Once the Chili Beans are done cooking, allow them to naturally release for 10 minutes. With an oven mitt, release the pressure handle to the VENTING POSITION. Make sure the steam is not facing your cabinet because it may release a lot of moisture and get your cabinets wet.
When opening the lid, be sure to open it AWAY FROM YOU. A lot of steam will come out and you want it to avoid your face.
Now place the chili back to sauté mode. To thicken chili, add corn flour and chicken broth to a small bowl, stir and add to chili beans. Stir until it thickens, about 3 minutes. Turn off sauté mode and place chili on KEEP WARM setting.
When plating, serve with a large plate on the bottom and a small bowl on top.That way everyone can put their corn chips around the bowl.