Soak the kidney beans. The beans have a slightly better texture if you can soak them overnight. Sort the beans by spreading them out into a single even layer on a rimmed baking sheet and removing any shriveled beans or debris. Transfer the beans to a large bowl or container and cover with 1 inch of water. Cover and let soak at room temperature for 8 to 12 hours. Drain the beans and rinse.

Make the chili seasoning. Place all the ingredients in a small bowl and whisk with a fork to combine.

Brown the ground meat. Add the olive oil to the insert of a 6- to 8-quart multi-cooker. Using the sauté function, heat until shimmering. Add the ground beef and use a stiff spatula or wooden spoon to break the meat up into large pieces. Sprinkle with the salt and let the meat brown undisturbed for 4 to 5 minutes. Break the meat up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more.

Add the beans, tomatoes, and broth in the pressure cooker. Add ¼ cup of the chili seasoning (reserve the rest for another batch of chili or other use), the drained and rinsed beans, diced tomatoes and their juices, tomato paste, and liquid of choice. Stir to combine. Lock on the lid and set the steam valve to seal.

Cook on high pressure for 15 minutes. Set the pressure cooker to manual, HIGH pressure, for 15 minutes. It should take about 20 minutes to come to pressure.

Natural release for 15 minutes. Leave the pressure cooker to "naturally release" for 15 minutes, then open the steam valve to release any remaining pressure. Uncover and stir the chili.

Add the vinegar and serve. Add the vinegar and stir to combine just before serving with toppings if desired.