Step 1

Rinse pinto beans and drain.

Step 2

Place beans in a medium bowl and add enough water to be 1 inch above the level of the beans.

Step 3

Let bowl sit on countertop for 4 to 8 hours.

Step 4

Drain and set aside.

Step 5

Rinse pinto beans and drain.

Step 6

Add pinto beans to inner pot of Instant Pot and pour in enough water to be 1 inch above the level of the beans.

Step 7

Close the lid and pressure cook on High Pressure for 5 minutes.

Step 8

Do a Natural Pressure Release (NPR), about 12 minutes. [Read More: The Different Pressure Release Methods]

Step 9

Press Cancel and open the Instant Pot; drain the beans and set aside.

Step 10

Select Saute mode.

Step 11

Once the Instant Pot is hot, add oil to inner pot.

Step 12

Add ground beef to inner pot.

Step 13

Stir with a wooden spatula to break up the meat into smaller pieces and saute until meat is browned, about 3 minutes.

Step 14

Stir in onions and saute until soft, about 2 minutes.

Step 15

Stir in bell peppers and garlic.

Step 16

Add chili powder, dried oregano, cumin powder, cocoa powder, salt, black pepper, cayenne pepper and stir until fragrant, about 1 minute.

Step 17

Stir in beef broth, tomatoes and pre-soaked pinto beans (use either countertop or Instant Pot quick pre-soak method from above).

Step 18

Close Instant Pot lid and pressure cook on High Pressure for 20 minutes.

Step 19

Do a Natural Pressure Release (NPR), about 15 to 18 minutes. ** [Read More: The Different Pressure Release Methods]

Step 20

Press Cancel and open the Instant Pot.

Step 21

Select Saute mode

Step 22

Stir in masa harina.

Step 23

Cook until chili has thickened, stirring frequently, about 5 minutes.

Step 24

Press 'Cancel'.

Step 25

Allow the Instant Pot Chili to rest for 5 more minutes before serving, it will thicken some more.

Step 26

Ladle chili into serving bowls and serve with your choice of toppings: sour cream, shredded cheddar cheese, chopped red onions, shallots or green onions, sliced jalapenos, hot sauce, diced avocado, or Fritos chips (my favorite!)