When the Instant Pot, reads "hot", add the ground beef.
Cook until browned, stirring to break up the beef.
Add in the onion and celery, and cook until the vegetables have softened, about 2-3 minutes.
Press cancel.
Stir in the beef broth, scraping up any browned bits from the bottom of the pot.
Add the crushed tomatoes, tomato sauce, kidney beans, red beans, chili power, ground cumin, garlic powder, salt, ground black pepper, oregano, sugar, and cayenne pepper. Do not stir.
Cover and lock the lid. Make sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 10 minutes.
When the cooking time has finished, let the pressure release naturally for 10 minutes.
Turn the pressure release valve to venting to release any remaining pressure.
Unlock and remove the lid.
Give everything a good stir.
Season with additional salt and pepper to taste.
Notes
Ground beef: If your ground beef is lean, you shouldn't need to drain the grease.