Combine the baking soda with 2 tbsp water and mix until dissolved. Combine with the ground elk and 1 tsp salt. Mix well, cover, and let stand for 20 minutes. (This helps to retain the moisture when you brown the meat.)
Combine the spices small bowl and set aside.
Set the IP to sauté mode and add the olive oil. Add the onion and sauté for 3-4 minutes, until softened.
Add the ground elk and sauté until almost browned.
Add half of the spice mixture, the minced garlic and mix well.
Deglaze with the beef broth, being sure to scrape up any browned bits on the bottom of the IP.
Turn off sauté mode and pour the crushed and fresh dices tomatoes on top, do not mix.
Place the lid on the IP and cook for 12 minutes on high pressure.
Allow to naturally release for 10-12 minutes, then carefully release the pressure.
Add the remaining spices and the beans. Mix well.
Turn on sauté mode and simmer for 10-15 minutes to reduce the liquid a bit.
