Add avocado oil to the Instant Pot pot and select "SAUTE."

Add ⅓ of the beef to the pot and brown on all sides. Don’t crowd the pot or the beef will steam instead of browning. Remove to a bowl with a slotted spoon, leaving as much fat behind as possible when each batch is browned. Add more oil between batches, if needed. Continue with remain beef until all pieces are browned.

Add the onions and the remaining ¼ teaspoon sea salt to the Instant Pot. Sauté the onions until softened, about 5 minutes, scraping with a wooden spoon to release the browned beef bits from the bottom of the pot.

Add the garlic and chipotle pepper, and sauté for one minute.

Make a well in the middle of the onion mixture and add the chili powder, cumin, and oregano. Cook for one minute, or until fragrant, then stir the spices into the onions.

Add the coffee (or water, broth, or beer) and scrape the bottom of the pot again to release any browned onions or spices.

Add the beef (and any remaining juices), crushed tomatoes, red beans, and lime juice.

Stir to combine until the beef is coated in tomatoes and spices. Scrape the bottom of the pot one last time to make sure nothing is sticking.

Seal lid and close steam valve. Select "MANUAL" setting and set the cook time for 30 minutes. When the time is up, let the pressure release naturally.

When the cook time is done, allow the pressure to release naturally.

Once the pressure has released, carefully remove lid and stir to combine.

Serve with rice, cauliflower rice, potatoes, or your choice of sides.