Select “Saute” mode on the Instant Pot and heat the avocado oil until warm, but not smoking.

Add the onion and saute until starting to sweat (about 1–2 minutes).

Add the pork and season with salt and pepper. Saute, stirring occasionally, until cooked through (about 5 – 6 minutes). Press “Cancel.”

Add the tomatoes, garlic, paprika, cumin, and chipotle powder, and stir to combine.

Place the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.

Select “Manual” or “Pressure Cook” and cook on high pressure for 5 minutes.

Once the cooking time is up, carefully move the vent knob to open for a quick steam release.

Optional: While the chili is cooking, combine the avocado, lime juice, and coconut milk in a blender and process until smooth.

Scoop the chili into a bowl, and top with avocado cream, lime wedges, pickled veggies (recipe page 13), and chives as desired.