In a large bowl, toss the cubed beef with the salt and set aside.
Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon. Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.
Dump in the onion and tomato paste and sauté until the onions are softened, about 2-3 minutes.
In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup. Mix until smooth and then stir in the chocolate shavings.
When the onions are softened, stir in the garlic and chili-chocolate mixture. Cook for 1 minute or until fragrant.
Add the salted beef, cooked bacon, and lime juice. Stir well to combine.
Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes.
When the chili is finished cooking, let the pressure drop naturally. If you’re impatient, wait 15 minutes after the chili is finished cooking before you manually release the pressure.
Taste the stew and season accordingly with salt and pepper. Top the chili with your favorite garnishes, such as white onions and cilantro, radishes, coconut yogurt, and/or lime juice.