Using sauté setting - Place beef, onion salt, and pepper in IP and cook until beef is fully browned, mixing often. Once nearly finished, add garlic for the last minute.
Stir in chili powder, cumin, oregano, cayenne, sugar, green pepper, tomatoes, chicken stock, beans, creamed corn, and bay leaf. Lock lid and cook for 12 minutes on high pressure.
Meanwhile - In small bowl, stir water and cornstarch until smooth.
Once cook time is complete, quick-release pressure. Then remove lid and switch back to sauté setting.
Pour cornstarch slurry into pot and cook until desired consistency is reached, probably about one minute.
Top with favorite toppings or non at all. Serve and enjoy!