Start the Instant Pot on sauté mode and add the oil. Once the oil is hot, add the onion, garlic, and about ⅛ teaspoon salt. Mix and cook for 3 to 4 minutes, adding a splash of water if the onions begin to dry out so they can cook and brown slightly.

Add the celery and bell pepper, mix, and cook for a minute. Add the tomato paste and tomatoes with a splash of water, and cook until the tomato paste is incorporated and the mixture becomes slightly jammy, about 3 to 4 minutes.

Add the bay leaves, spices, cocoa powder, and remaining salt, and mix well. Cook the spices for a minute or two to deepen the flavor.

Add the soaked and drained kidney beans, lentils, and water or stock. Mix well, making sure nothing is stuck to the bottom of the Instant Pot. Turn off sauté mode, close the lid, and pressure cook on bean mode for 1 hour.

Let the pressure release naturally, then open the lid and check whether the kidney beans are cooked to your preference. Add in ½ teaspoon salt. If needed, pressure cook again for 15 to 20 minutes. Taste and adjust salt, since adding too much salt early can slow bean cooking. Add more water, if the stew is too thick. Add more chili powder or smoked paprika, if needed, and finish with a squeeze of lime juice.

Serve in bowls topped with onion, jalapeños, sour cream or vegan cheese, tortilla strips, or any toppings you like. Serve with toasted sourdough, garlic bread, rice, or tortilla chips.