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Add oil to a large (6-quart) stock pot or skillet and heat over medium high (or Instant Pot bowl and push sauté). Crumble in the meat and cook 1-2 minutes, just until starting to brown.
Add in the onions, garlic, chopped peppers, salt and black pepper. Cook until the onion starts to soften, about 3 minutes. Spoon off any grease if needed.
To the large stock pot add the remaining ingredients - tomatoes, beans, and spices - and bring to a boil. Lower heat and cook, covered, for 30 minutes stirring occasionally.
Remove the lid, stir and cook for another 30 minutes uncovered.
Scrape the meat and vegetables from the skillet into the bowl of a 4 to 6 quart slow cooker. Add tomatoes, beans and spices - stir well and cover.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Turn sauté function off and add tomatoes, beans and spices - stir well. Lock on lid, set knob to seal and choose Manual (high pressure) for 10 minutes.
Release pressure naturally for 15 minutes and then use quick release. Open lid and stir. (If you'd like the chili to be thicker, you can push sauté again and cook another 5-10 minutes, stirring often - it will bubble quite a bit).
Serve the chili with the toppings like grated cheese, sour cream, green onions and enjoy!