Cube the meat, chop the onion and garlic, and handle with care when seeding and chopping the jalapeno.
Set the Instant Pot to saute and add 1 Tbs olive oil to the bottom. Add the cubed roast to the pot and brown on both sides using tongs to turn the meat, around 2 minutes each side.
Turn the Instant Pot off. To the browned beef add the canned tomatoes, tomato paste, onion, garlic, jalapeno, sugar, flour, and spices.
Add the bottle of beer and stir everything together one more time.
Place the lid on the Instant Pot until you hear the 'good to go' dings. Make sure the lid valve is pointing at 'sealing'. Set the Instant Pot to the 'Meat/Stew' setting and set the timer for 45 minutes.
Once the 45 minutes are up, let the pressure come down naturally for 10 minutes. Turn the valve to venting to release any further steam then open the lid.
Serve with tortilla chips, sharp cheddar cheese, white onion, and sour cream. Enjoy!