Using the instant pot cooker on the saute mode, heat until “hot.” Add the ground beef and onion.

2, Cook until the beef is completely browned.

Stir the celery, bell pepper, and garlic into the meat so the residual heat will begin to soften the vegetables. Transfer the meat mixture to a colander to drain well.

While the meat drains, pour the beef broth into the electric pressure cooker and scrape the bottom with a wooden spoon to deglaze the pot.Return the meat mixture to the electric pressure cooker. Then, add the beans and stir to evenly distribute the ingredients.

In an large bowl, combine the tomato puree, diced tomatoes, and seasonings. Stir to combine and then pour over the mixture in the pressure cooker. Do not stir

. Place the lid on the pressure cooker and set the valve to sealing. Program the pressure cooker on “manual” or “pressure cook” for 30 minutes.

When the cooking cycle has completed, perform a quick release. Remove the lid and stir the chili.

Serve with desired toppings: diced onion, shredded cheese, and/or sour cream.