Remove the lid from the Instant Pot and add the extra virgin olive oil, select the Saute function.

When the oil is hot, add the chopped onion and sauté, occasionally stirring until the onions are soft in about four minutes. 

Put in the minced garlic and continue to sauté for another minute.

Add the ground beef a little at a time, break apart the ground beef with a large wooden spoon, continue to cook until the ground beef is browned, strain off any excess grease, if desired. 

Scatter in the chili powder, chili lime seasoning, ground cumin, taco seasoning, onion powder, oregano, and red pepper flakes and mix into the ground beef. 

Open the cans of crushed and whole tomatoes and add them to the Instant Pot.

Pour in the beef stock, kidney beans, and black-eyed peas. I am using the large spoon stir until the ingredients are well-combined. 

Place the lid on the Instant Pot and lock it into place, select the Bean/Chili function, and cook for 20 minutes on high pressure.

After the time has expired, vent the Instant Pot and remove the lid, stir in one cup of masa harina and place the top back on and select the

Warm function. Allow the chili to steep for fifteen minutes.

Remove the lid and spoon into bowls, top with chopped cilantro, shredded cheese, red onion, and red bell pepper. 
Serve.