Turn 6.5-quart Instant pot onto saute function. Add the vegetable oil. When the display reads "hot". Add half the beef then brown and crumble. Remove to a plate; set aside. Repeat with remaining beef.
Add the onion, garlic, jalapeno and cook for about 5 minutes, stirring occasionally, until vegetables soften.
Sprinkle the salt, black pepper, chili powder, cumin, coriander, and oregano and continue to cook, stirring constantly so spices don't burn, for 1 minute.
Add the beef broth scraping up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
Stir in the cocoa, crushed tomato, tomato sauce, green chilis, brown sugar, Better Than Bouillon, and instant decaffeinated coffee crystals. Add the kidney beans, pinto beans, and return the browned beef to the pot.
Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on high for 20 minutes.
When the pressure cooking cycle has completed, let the pot sit and naturally release pressure for 20 minutes minimum. Then turn the steam knob to venting to release the remaining pressure.
After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.