Decide if you are using meat from the Instant Pot Mexican Shredded Beef or if you are going to substitute ground meat (see tip below if using ground meat). Set shredded beef aside, if using. Select “sauté” on the instant pot; adjust to “normal” heat level if needed. Allow pot to heat for a couple minutes. Add oil. Add onion, celery, and chopped pepper (if using). Cook for 5 minutes, stirring occasionally. Press the “cancel” button.
Add garlic to instant pot; stir into vegetables. Stir in chopped tomatoes, strained tomatoes, black beans, salsa, broth, and chili powder.
Lock instant pot lid in place; make sure the vent is pointed toward “seal”. Select “manual” or “pressure cook” and adjust to high pressure if needed. Adjust the time to 10 minutes. The pot will automatically start the cooking process and once the pot is up to pressure, the time will start to count down. When the cook time is complete, select “cancel” and allow the pressure to release naturally. Once the pot is depressurized, remove the lid.
Add the prepared Instant Pot Mexican Shredded Beef to the chili. Stir until well combined. Season to taste with coarse salt and freshly ground pepper if needed. If desired, top individual servings with green onion tops and cilantro.