When the Instant Pot reads "hot", add the ground beef.
Cook, stirring regularly to break up to the meat, until browned.
Add the onions, and cook, stirring regularly, until softened.
Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
Press cancel.
Stir in the chili powder, cumin, paprika, oregano, salt and pepper.
Pour in ½ cup broth, and scrape up any browned bits from the bottom of the inner pot.
Add the remaining ½ cup broth, diced tomatoes, crushed tomatoes, and beans. Do not stir.
Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the time to 15 minutes.
When the cooking time has ended, let the pressure release naturally for 10 minutes.
Carefully turn the pressure release valve to venting to release any remaining pressure.
Unlock and remove the lid.
Give the chili a good stir, and season with additional salt and pepper to taste.
Notes
Ground beef: Feel free to use a bit more or less ground beef. I recommend using either 85% lean or 90% lean ground beef. If you use fattier ground beef, you may need to drain some of the fat before adding the onions.
Chili powder: You can use more chili powder if you prefer.
Beef broth: I like to use either no salt or reduced-sodium broth.
Diced tomatoes: For less noticeable pieces of tomato, use petite diced tomato.
Kidney beans: If you'd like to stretch the chili, add a 3rd can of beans. Other types of beans, like pinto or black beans, could also be used.