Chop the onion, bell pepper, and garlic.
Rinse and drain the beans.
In the Instant Pot, press the "saute" button to heat the pot, then saute the onion and bell pepper in olive oil for 3-5 minutes until softened. Add the spices, salt, (except for bay leaves and cocoa powder) and garlic and saute for 1 minute.
Add the beef and saute stirring regularly for about 3-5 minutes or until beef turns brown.
After the beef has browned, add the canned tomatoes, tomato paste, Worcestershire, black and kidney beans, beef broth, and bay leaves.
Seal the pot with the lid and make sure the vent is turned to "sealing". Set the instant pot to "bean/chili" mode and set the timer for 19 minutes. It will take a few minutes for the pressure to heat up, then the timer will begin.
After the pressure turns off, let the Instant pot go to "natural release" for 10 minutes before "venting" the pressure cooker. After the pressure releases, stir in the cocoa powder. Serve immediately.