Turn your Instant Pot on to Saute.
Add a drizzle of EVOO.
Add peppers, onion, and celery to the pot. Sautee and stir occasionally for a few minutes.
Add the rest of the ingredients.
Turn the Instant Pot off.
Seal the Lid.
Turn it on to Soup/Chili Mode.
Let it cook the chili.
Once you hear the beeps, and it's finished cooking, CAREFULLY release the pressure.
Scoop it into your bowl.
Top with any toppings you love. I like Shredded Cheese, Green onions, black olives, jalapeno, and cilantro.