Turn your Instant Pot to Sauté, then set it for High, More, or Custom 400°F. Set the time for 5 minutes and if necessary (depending on model), press Start.
Mix the tomatoes, beans, salsa, broth, onion, chiles, chili powder, Worcestershire, oregano, and Tabasco in a 6- or 8-quart Instant Pot. Cook, stirring often, until many whips of steam rise from the liquids. (It’s important to get the liquids hot because there are two blocks of frozen ground beef.) Turn off the Sauté function and stand the ground beef in the sauce so that the two pieces lean against each other like an A-frame. Lock the lid onto the pot.
Set the machine to Meat/Stew, Pressure Cook, or Manual. Set the level to High. Ensure that the valve is closed and set the time for 20 minutes with the Keep Warm setting off and if necessary (depending on model), press Start.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use tongs and a slotted spoon to transfer the two blocks of meat to a large, nearby cutting board.
Press the button for Sauté, then set it for High, More, or Custom 400°F. Set the time for 5 minutes and if necessary (depending on model), press Start.
As the sauce and ingredients in the cooker come to a simmer, use a large knife to chop the ground beef into fairly small bits. Stir these (and any juices on the board) back into the cooker. Cook, stirring occasionally, for 3 minutes.