Heat the instant pot on sauté mode with a tbsp of avocado oil. Once hot, sear all sides of the sausage links, flipping every minute or so.
Once the sausage is cooked, remove from the pot and add the onion, celery and red pepper. Cook until the onion is translucent then add the ground beef, jalapeños, chili powder, paprika, cumin, salt, pepper and garlic. Chop the Italian sausage into slices, add to the pot and continue to cook until the beef is no longer pink.
Pour in the beef broth, give it a stir, and scrap any little blackened bits from the bottom of the instant pot that may have collected from sautéing. Without stirring add the pulled pork, rinsed black soy beans, diced tomatoes and hickory smoke. Secure the lid of the instant pot.
Turn the steam release valve to the sealed position and turn the instant pot on to high pressure for 25 minutes. Once fully cooked allow the instant pot to naturally release for 10 minutes, then, using the necessary safety precautions, quick release.
If the chili is thinner than you desire after the pressure cook setting is complete, turn the instant pot back to the sauté mode and reduce until the desired thickness has been achieved. Stir in the sukrin gold and serve hot!