Push Sauté or Browning button on your Instant Pot and allow to fully heat.
Add oil to the cooking pot and swirl to coat bottom.
Add ground beef, breaking it up well with a meat chopper/masher or wooden spoon and sauté until slightly browned. Drain off any excess fat, if desired.
Add onions, bell pepper, jalapeños, garlic, cumin, chili powder, oregano, salt and pepper and sauté for three minutes.
Add Worcestershire Sauce, fish sauce & cocoa powder (if using), tomatoes, water and beans and stir.
Lock the lid and close pressure value. Cook at high pressure (most machines default to high) for 5 minutes.
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Open pot and give it a good stir. Chili will be a bit liquidity.
Serve as it or select Sauté and simmer until you get the consistency desired.
Notes
Ground turkey can be used in place of ground beef. Add 1 extra Tablespoon of Worcestershire Sauce.Make sure to heat up the cooking pot fully before adding in the oil. This will help a stainless steel cooking pot to become non stick.
How to Make Chili Soupier
Increase the liquid ingredients until you get the soupiness you like. You would also need to increase the seasonings.
How to Make Chili Thicker
After the chili has been cooked, remove the lid and select "Sauté." Let the chili simmer until it gets as thick as you like!
After you have let the chili completely cool, divide the chili into portions. For bring chili to work for lunch, divide the chili into individual lunch size portions. Make sure to use a freezer safe container, ziplock baggie or Food Saver Vacuum Sealing System and leave about 1/2 inch of empty space at the top.
The chili will expand during freezing and you want to make sure the bag or container will not burst in the freezer.
Reheating Frozen Chili
To reheat the frozen chili, simply add a cup of water to your pressure cooker cooking pot and place a stainless steel trivet inside the pot.