Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat the bottom of the pot with oil.
Cook beef until browned, about 5 minutes. Add onion, celery, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Turn off heat. Add chili beans, pinto beans, tomato sauce, green chiles, chili powder, cider vinegar, chile-garlic sauce, oregano, and cumin. Stir well.
Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
If using a 6-quart Instant Pot(R) place pinto beans in last, only filling the inner pot 2/3 full. If you have an 8-quart Instant Pot(R), all ingredients will fit without overflowing.
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