Gather your ingredients together. Press the Saute button on the Instant Pot, and place the ground beef in the Instant Pot, and cook it until it's completely done, and golden brown.
Add the chopped onion to the Instant Pot, and saute until it's caramelized - or golden brown. Add the minced garlic, and cook for 2 minutes. Add the chicken stock and deglaze the bottom of the inner pot for about 1 minute. Turn off the Saute setting.
Drain the beans, and rinse in a colander under cold water. Add the kidney beans, black beans, and pinto beans and add to the inner pot.
Add the remaining ingredients (not the toppings) and stir well. Place the lid on the Instant Pot, until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time to 18 minutes. Let the Instant pot build and release the pressure (about 10 minutes).
When the Instant Pot is done cooking, it will beep and go to the 'OFF' setting. Make sure all the pressure has been released by turning the pressure valve to VENTING, and make sure the FLOAT valve is down. Open the lid to the Instant Pot, and stir the chili.
Serve with your favorite toppings: sour cream, cheese, onions, green onions, tortilla chips, etc. Enjoy!