Set the Instant Pot to the Sauté setting. Add the ground beef and onion and cook until the beef has browned and the onion is translucent, about 3-5 minutes. Drain away excess drippings from the ground beef.
Stir in the tomato paste, chili powder, Stone House Seasoning, cumin, and the cocoa powder. Next, stir in the beef stock, crushed tomatoes, kidney beans, and black beans.
Set the Instant Pot to 18 minutes at High Pressure. When the chili has finished cooking, use an oven mitt and carefully use the quick-release method to release the pressure according to manufacturer’s directions.
Serve the Instant Pot Chili with toppings as desired.
Make-Ahead Instant Pot Chili
Prepare Instant Pot Chili Recipe as instructed. Allow to cool and then transfer to storage container(s). Store in the refrigerator for up to 3 days.
Freezer-Friendly Instant Pot Chili
Prepare Instant Pot Chili Recipe as instructed. Allow to cool and then transfer the chili to freezer-safe container(s). Store in the freezer for up to 3 months. To serve, allow to thaw in the refrigerator overnight and then reheat and serve.