Select the saute function on the Instant Pot. Once hot, coat the pot with oil. Add the onion and saute for 2-3 minutes. Now add in the chorizo and cook almost all the way through (about 4 minutes). Now toss in the jalapenos and bell peppers, cook another 2 minutes, then select cancel.
Mix the spices and salt in a small bowl, now add them to the chorizo/veggie mix. Stir to coat, then pour in the beer to deglaze the pot. Add the pumpkin, chipotle pepper and adobo, then the tomatoes. Nestle the chicken on top and secure the lid.
Cook on high pressure for 20 minutes. Use a quick release. Once steam is released, remove the lid and select cancel. Let the chili sit for about 10 minutes before serving.
Mix together spices in a small bowl: chili powder, cumin, paprika, oregano, and salt. Add spices to meat and vegetables. Coat the meat and vegetables evenly. Add in the beer or chicken broth.
Add tomatoes, chipotle peppers and adobo sauce, and pumpkin puree. Continue to stir and mix.
Serve hot, add cilantro and avocado to garnish (optional)
*If you follow a Gluten-Free or Paleo diet, use chicken broth in place of beer (not necessary for the stovetop instructions).
**If unable to find Whole30 compliant chipotle peppers, you can omit and use 2 tsp of chipotle pepper spice.