Peel the onion and cut it into small squares; Peel the paprika, remove the seeds and veins and cut it into squares. Repeat the same procedure with chili.
Peel the garlic and crush them. Wash the scallion and cut it into thin slices (including the green part).
Program the instant-pot sauté function and add the bacon. When the bacon has released enough fat, add the onion, chives, and garlic, skip it until golden brown.
Finally, add the meat and sauté until it loses the deep pink color. Turn-off the instant-pot.
Attach the instant-pot, add beef broth, red beans, pink beans, diced tomatoes, tomato paste, peppers, and all condiments.
Cook in instant-pot, into the manual function, for 20 minutes. After twenty minutes, turn off and allow the pot to release its steam.
Serve hot in soup bowls, you can decorate with fried bacon, grated cheese, sour cream, and lemon slices.
Notes
If you do not have instant-pot you can use a conventional pressure cooker. When the pot starts chopping, let cook 10 minutes and turn off. You can also make the chili in the crock-pot, in the quick three ho function