Heat your instant pot over SAUTE. Add the avocado oil, and saute all the vegetables for 7-10 minutes until soft.
Add the ground beef and break it up. Cook for 5 minutes.
Add in the canned tomatoes, tomato sauce, spices + chicken stock. Stir to combine.
Close with the lid, and make sure the vent is at SEALING. Hit CANCEL, then cook on HIGH PRESSURE for 15 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 15. After the 15 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
Serve warm topped with your favorite toppings: sliced avocado, jalapeños, cilantro, etc.
Will keep in an airtight container refrigerated for 5 days, or frozen for 6 months.