Heat up Instant Pot using Sauté More function. Wait until indicator says HOT.

Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot.

Add ground beef in Instant Pot. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).

While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and 1 tsp (2.5g) unsweetened cocoa powder in a measuring cup.

Add diced onions, minced garlic, 1 tbsp ground cumin seed, 2 tbsp chili powder, 1 tsp dried oregano. Sauté for about 5 minutes until the spices start to release their fragrance.

Pour in ½ cup (125ml) of the chicken stock mixture, fully deglaze the bottom of the pot.

Add in the reserved beef juice. Pour in the remaining chicken stock mixture. Add 2 cans of drained red kidney beans. Mix well.

Add 3 tbsp (49g) tomato paste and 1 can of crushed tomatoes on top. Do not mix.

Close lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release.

If the chili is too runny, give it a quick stir and cook for another few minutes using the Sauté mode. Taste and season with brown sugar, kosher salt, and black pepper.

Garnish chili with optional ingredients. Serve over your favorite side dishes.