Chili is better homemade, and it's never been easier with the Instant Pot. By using pressure, you are able to dry cook beans quicker, without soaking them, and no better dish for that than chili. Since ground beef doesn't need as much cooking, it get browned on the saute function before everything else, and then added back in after the beans are cooked. Instant Pot Red Bean Chili was a hit in my house, I hope it is in yours, too.
Add vegetable oil and ground beef into Instant Pot. Using saute function, brown ground beef.
Once ground beef is brown, remove the ground beef and transfer to a bowl. Refrigerate ground beef until remainder of chili is done.
Add "Pressure Cook" ingredients: celery, onion, red bell pepper, beans, tomatoes, broth, and seasonings to Instant Pot.
Using Bean/Chili function of your Instant Pot (a high pressure function), cook for 50 minutes. To adjust time (after selecting bean/chili function), increase time using the + button.
Once Instant Pot has finished it's time cycle, allow it to depressurize on it's own (also known as Natural Pressure Release). This may take about 40-45 additional minutes, and allows the beans to cook further.
When pressure release valve has dropped, add ground beef back to chili mixture. Allow to sit for about 5 minutes.
Serve, topping with cheese, green onions, sour cream, or cilantro as desired.
A plain/tart yogurt can work as a substitution for sour cream (we make our own, and have it around more often than yogurt).
Parsley can be substituted for cilantro, while still providing a bright freshness from herbs.