Place a steamer rack in the Instant Pot, and pour in 1 cup of water.
Place the whole spaghetti squash, uncut, on the rack.
Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.
Release the pressure immediately and open the lid.
Cut the squash in half, remove the seeds, and use a fork to loosen the spaghetti squash threads. Set aside.
Empty the Instant Pot, then set it to "sauté" and add coconut oil.
Once the Instant Pot indicates that the pot is "hot," add onion, garlic, and ground beef. Use a wooden spoon to break up the meat and cook stirring for 5 minutes, until the beef is no longer pink.
Turn off the Instant Pot, then add in red and green bell peppers, all the spices, diced tomatoes, and bone broth
Stir in spaghetti squash threads.
Close the lid and set it to Manual on HIGH for 10 minutes.
Once it beeps to a finish, you can quick release the pressure to eat it right away, or let it release pressure naturally if you want to eat it later.
Taste to adjust seasoning or add more broth if the chili is too thick.
Serve hot alone or garnished with jalapeño slices, lime juice, avocado, and/or cilantro.