Turn your Instant Pot to saute and add 2 tablespoons of avocado oil. Put the beef in the pot in batches, being careful not to crowd it too much, and sprinkle each batch with a total of 1/2 teaspoon salt and pepper. As each batch finishes browning, remove it from the pot and place into a medium bowl.
While the meat browns, mix together the chili powder, 1/2 teaspoon salt, cumin, oregano, and pepper in a small bowl or ramekin. Set aside.
When all the meat is finished browning, add the garlic to the pot and saute for about a minute. Toss in the meat, any accumulated juices from the bowl, and coat with the spices. Toast the beef in the spices for about two minutes, then add the beef broth, making sure to scrape up any browned bits from the bottom of the pot.
Seal the Instant Pot and set for the Meat/Stew setting, allowing for natural release.
When the pot can be safely opened, remove the lid and set for Saute again. Once the chili begins to simmer, whisk in the xanthan gum, 1/4 teaspoon at a time, until it's as thick as you want it.
Macros per serving: 429 calories, 2 grams net carbs, 33 grams protein, 31 grams fat.