Heat oil in the Instant Pot using the Sauté setting. Add onions and sauté until translucent, about 3 minutes, stirring frequently to prevent uneven cooking.
Add ground beef and cook, stirring occasionally, until meat is no longer pink, about 5–7 minutes more. Stir in apple cider vinegar and simmer for another 2 minutes, stirring occasionally.
Turn the Instant Pot off. Add remaining ingredients to the Instant Pot, except for the essential oils, and stir to mix everything together. (If using traditional herbs and spices, add them in now. Click website link above to be directed to the essential oil conversion chart.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.
When the timer goes off after 45 minutes are up, allow pressure to release naturally for 10 minutes, then open valve to release any remaining pressure. Once valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.
Serve chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.