Turn instant pot on to saute, add the oil. Once the oil is hot, add the ground chicken, onions, peppers, dry seasonings and cook until meat is no longer pink. Drain any excess grease if necessary.
Turn the Instant Pot off then add 2 tbsp cilantro, and the remaining ingredients. Stir to combine.
Set the instant pot to manual, high pressure for 15 minutes.
Allow the pressure to release naturally for 10 minutes, then quick release.
OPTIONAL: In a small bowl mix together the corn mesa (or cornstarch) and water until smooth and immediately whisk into hot chili.
Allow to thicken for 5 minutes before serving. Serve with shredded cheese, fresh cilantro and sour cream.