1. On your pressure cooker, select the “Sauté” mode and pour in the oil. (If using a pressure cooker on the stovetop, heat the oil over medium heat.) Combine the bell pepper, onion, celery, and garlic in a large mixing bowl. Sauté for about five minutes, or until the onions are softened and transparent.
2. Break up the ground beef into small pieces and add it to the pot. Cook for about five minutes, or until the meat is no longer pink.
3. Add in and combine the chili powder, salt, oregano, and tomato paste. Stir until the tomato paste is uniformly distributed throughout the other ingredients and there are no clumps.
4. After straining the tomatoes, add enough water or broth to produce a total liquid of 1 cup. In a pressure cooker, combine the liquid, strained tomatoes, and beans.
5. Cover the pressure cooker with the lid. Confirm that the pressure regulator is set to “Sealing.” If using an Instant Pot, choose the “Chili” program and set the timer for 20 minutes. If your pressure cooker doesn’t have a “Chili” setting, manually set it to “High Pressure” for 20 minutes if it doesn’t have one. Cook for 17 minutes at high pressure in a stovetop pressure cooker.

It will take about 10 minutes for your pressure cooker to reach full pressure, after which you may begin cooking. It takes roughly 30 minutes from the moment you seal the pressure cooker to the finished dish.

1. When the timer goes off, either do a quick pressure release by turning the pressure release knob from “Sealing” to “Venting,” or wait for the pot to naturally depressurize (approximately 20 minutes; open the vent to “Venting” when you’re ready to serve the chili). Perform a rapid pressure release on a stovetop pressure cooker.
2. If preferred, top chili bowls with shredded cheese and green onions. Serve on its own, over rice, or over cornbread.