In sauté mode, add the oil to the Instant Pot inner pot. Add in the onion, jalapeno and garlic and sauté till onions are soft and translucent.
Add the ground turkey and break it with a wooden spoon. Sauté the meat till it browns a little.
Add the red pepper and mix well.
Add in all the spice powders and sauté for 2 mins or so. Add salt.
Pour in the chicken broth and deglaze the pan by scraping the bottom with your ladle. This is to loosen up any stuck up particles from the meat or veggies, so the Instant Pot does not accidentally give a BURN warning while pressure cooking.
Add the kidney beans, pinto beans and tomatoes and mix well.
Hit CANCEL / KEEP WARM to get out of the SAUTE mode.
Close the Instant Pot lid and set to Pressure Cook or MANUAL mode for 15 mins. Make sure the knob on top is set to sealing mode.
Once done cooking, let it naturally release pressure for about 10 mins and then do a quick release by carefully moving the sealing knob to vent position.
Once the little pin next to the knob goes down, it is safe to open your Instant Pot.
Open, give the the chili a quick stir and taste check for salt or more of anything else you may need.
If you want your chili thicker, let it cook in SAUTE mode for another 5-10 mins till the desired consistency is achieved.
Divide into bowls, top with your favorite toppings and serve hot.
Makes about 8-10 cups