Make It Now:

1. Set the Instant Pot to “Sauté” on high. Pour the oil into the pot and heat until shimmery. Add the onion and cook, stirring, for 4-5 minutes, until softened, stirring in the garlic during the last 30-60 seconds of cooking.
2. Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
3. Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
4. Lock and seal the lid. Cook at high pressure for 7 minutes, and then quick release the pressure.
5. Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.

Freeze For Later: Two options for freezing:

1. Not Fully Cooked: Follow Steps 1-3 (stop before pressure cooking it). Freeze the uncooked chili in a gallon-sized freezer bag and place it in a round container while freezing (so it freezes in the shape of the Instant Pot). You can remove the container once it’s frozen.
2. Fully Cooked: Follow Steps 1-4 and let the chili fully cool. Place in a gallon-sized freezer bag and then set it in a round container while freezing (so it freezes in the shape of the Instant Pot). You can remove the container once it’s frozen.

Prepare From Frozen: Two options for preparing:

1. Not Fully Cooked: If it wasn’t fully cooked, then Saute the soup in the Instant Pot for 5-10 minutes to release some liquid. Turn off the Saute function. Lock and seal the lid. Cook at high pressure for 15 minutes, and then quick release the pressure.
2. Fully Cooked: Saute the soup in the Instant Pot for 5-10 minutes to release some liquid. Turn off the Saute function. Lock and seal the lid. Cook at high pressure for 5 minutes, and then quick release the pressure.