Pre-heat a 6-quart multi-function pressure cooker on the BROWN or SAUTE setting.

Add the oil and brown the beef pieces in batches, seasoning with salt. Add the onion, garlic, chipotle peppers and spices and cook for another 2 minutes. Add the tomatoes and the beef stock, scraping the bottom of the pot to pick up any brown bits. (If your cooker doesn’t have a brown setting, use a Dutch oven on the stovetop for the steps above and transfer the contents to the cooker now.) Return the beef to the cooker, cover and lock the lid in place.

Pressure cook on HIGH for 15 minutes.

While the chili is cooking, make the cornbread dumpling mixture. Combine the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. Combine the buttermilk, egg and butter in another bowl or measuring cup. Add the buttermilk mixture to the dry ingredients and mix until just combined. Set the mixture aside.

Let the pressure drop NATURALLY and carefully remove the lid. Season the chili to taste again with salt and stir in the cilantro. Drop dollops of the cornbread dumpling batter into the chili. Cover with a lid and bring the chili back to a simmer using the BROWN or SAUTE setting. Simmer for 5 to 6 minutes or until the dumplings are fully cooked through.

Serve the chili in a bowl with a cornbread dumpling on top and a hearty bean salad on the side.