Heat the olive oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Once pre-heated, add the onions and cook until soft, about 4 to 5 minutes. Add in the lean ground beef and cook until all the meat is browned and cooked through. Add in the garlic and toss for about 30 seconds.
Add in the chili powder and the ground cumin, season with salt and pepper and mix everything together. I generally start with a teaspoon of kosher salt and a few dashes of freshly cracked pepper. Pour in the entire can of crushed tomatoes, all of the rinsed beans and the beef broth. Mix together completely. Make sure all of the contents inside your pressure cooker insert does not exceed the fill line.
Place the lid on, close to lock and ensure that the valve is set to seal. Set to pressure cook on high pressure for 14 minutes. When finished, do a manual, quick release, then remove lid. Stir, taste and season with more salt and pepper if needed. Serve and enjoy the chili with desired toppings.