Prepare the Beans: Rinse the beans thoroughly and remove any debris. Place them in a large pot, cover with 8 cups of water, and let them soak for 8-12 hours. After soaking, drain and set aside.

Sauté the Beef and Onions: Set the Instant Pot to sauté mode on high heat. Add olive oil, then the ground beef seasoned with 1/2 teaspoon of salt, and diced onion. Cook until the beef is browned and the onion is translucent. Turn off the Instant Pot and drain any excess grease. Remove the beef and onion mixture and set aside.

Deglaze the Pot: Add 1 cup of water to the Instant Pot to deglaze, scraping up any browned bits from the bottom.

Add Ingredients: Stir in tomato paste, chili powder, and green chiles. Add the drained beans and the remaining 5 cups of water. Mix well.

Pressure Cook: Secure the lid and set the Instant Pot to high pressure for 25 minutes. Once the cooking time is complete, allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.

Combine and Season: Open the lid and stir in the seasoning packet from the bean mix, the reserved beef and onion mixture, and the chunky salsa. Mix thoroughly.

Serve: Ladle the chili into bowls and garnish with shredded cheese, fresh cilantro, and tortilla chips, if desired.