Start making the coney sauce by cooking the beef, onion, and celery in skillet over medium heat until the meat is brown. Then drain the mixture and return it back to the skillet. Stir in the remaining ingredients and then bring the mixture to a boil. Reduce the heat to a simmer, and cook uncovered for 15-20 minutes or until sauce is thickened.
Sprinkle some salt into the water. Turning the heat on high, bring the water to the boiling point and place the hot dogs for boiling. Step 6: Then steam the buns before adding your hot dogs and Coney sauce (beef-spice mixture). Step 7: By this time your beef mixture should be done (30 minutes).
Add the ketchup, tomato paste, soy sauce, chili powder, salt, garlic powder, ground mustard, pepper, onion powder, cumin and 3/4 cup of water, and stir to combine. Allow the mixture to come to a simmer and reduce the heat to medium-low to maintain a proper simmer.
Return the coney sauce meat mixture back into the pot and then stir in the remaining ingredients. Lock the lid in place and move the valve to the sealed position. Then push Manual/Pressure and cook on HIGH pressure for 5 minutes. After the cook time is up, quick release the pressure by moving the valve to venting.