Set the Instant Pot to Sauté on high. Heat the 1 tbsp olive oil for 1 minute, add the 1 lb ground beef, and cook for 5 to 6 minutes until no pink remains. Drain most of the fat. Add the diced onion, green bell pepper, and celery, cook for 3 to 4 minutes, then add the 3 cloves minced garlic and stir for 30 seconds. Scrape the bottom of the pot well.

Add the 2 tbsp chili powder, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp oregano, and 1/4 tsp cayenne. Stir for 30 seconds. Add the 6 oz tomato paste and stir for 1 minute until it coats everything evenly.

Pour in the 1 cup beef broth and scrape up any stuck bits. Add the 14.5 oz can of diced tomatoes, the drained kidney beans, and the drained pinto beans. Stir to combine.

Turn off Sauté mode. Seal the lid, set the valve to Sealing, and cook on Manual High Pressure for 18 minutes. Let pressure release naturally for 10 minutes, then turn the valve to Venting.

Stir, taste for salt, ladle into bowls, and top with shredded cheddar, sour cream, and crackers.