Turn the Instant Pot to the 'Sauté' function. Add the canola oil, then sauté the diced yellow onion and diced green bell pepper until they are softened and starting to brown, stirring occasionally for about 5 minutes.
Add the extra lean ground beef to the pot with the sautéed vegetables. Cook, breaking it up with a spoon, until the beef is browned, about 5 minutes. I like to let the beef get a bit of color, as it enhances the flavor of the chili.
Add the chili powder, cocoa powder, pumpkin pie spice, cayenne pepper, kosher salt, and black pepper to the browned beef and vegetables. Stir well to evenly coat the mixture with the spices. Pour in the apple cider and stir, scraping the bottom of the pot to deglaze and loosen any browned bits.
To the mixture, add the canned pumpkin puree, drained and rinsed kidney beans, canned crushed tomatoes, and hot sauce. Stir everything together until well combined. Secure the lid on the Instant Pot, set to manual at high pressure for 20 minutes, and let it cook.
Once the Instant Pot's timer is up, release the pressure either naturally or with the quick release, waiting until the float valve has sunk down before opening the lid. Stir in the finely chopped fresh cilantro. Taste and adjust the seasoning with more kosher salt if needed. I find that adding a bit more salt at this stage really brings out the flavors.
Serve the chili hot, either on its own or over spaghetti, cornbread, or rice if you like. Add any or all of your favorite toppings such as lime wedges, shredded cheese, sour cream, diced avocado, diced tomato, sliced green onions, and additional fresh cilantro. I love topping mine with lots of sliced green onions and a squeeze of lime juice for a fresh, zesty finish.