Heat 1 tablespoon of oil in your Instant Pot on Sauté mode for about 1 minute until shimmering. Add the ground turkey and cook for 4 minutes, breaking it apart with a spoon as it cooks until no pink remains and the meat begins to brown slightly. This initial searing develops flavor through browning and ensures the meat cooks evenly throughout the chili rather than clumping together.

Dice the large onion and mince the 4 garlic cloves (I always use freshly minced garlic rather than jarred—the flavor difference is noticeable). Dice the red bell pepper into roughly ½-inch pieces. Have all three ready before the next step since they'll go in quickly. These aromatics will cook during pressure and infuse the broth with deep, savory flavor.

Pour 1.25 cups broth into the pot with the cooked turkey, stirring gently to deglaze the bottom and incorporate any browned bits. In a small bowl, combine 3.5 tablespoons chili powder, 1.25 teaspoons cumin, 1.25 teaspoons oregano, 0.75 teaspoon paprika, and 1 teaspoon salt—mixing these spices together ensures they distribute evenly throughout the chili rather than creating pockets of concentrated flavor.

Add the diced onion, minced garlic, diced bell pepper, 1.75 cups corn, drained and rinsed kidney beans, drained cannellini beans, drained pinto beans, the spice blend from Step 3, 28 oz diced tomatoes (I use Hunt's brand for a reliable, consistent tomato base), 6 oz tomato paste, and 1 bay leaf to the pot. Do NOT stir—this is intentional! The pressure cooking will thoroughly combine everything, and the bottom layer of broth prevents sticking. This technique keeps flavors distinct during cooking and prevents mushiness.

Close the Instant Pot lid, ensure the valve is set to sealing, and cook on high pressure for 15 minutes. Once the cooking time is complete, allow the pressure to release naturally for 2-3 minutes before carefully switching the valve to venting to release any remaining pressure. This gradual pressure release helps the beans stay intact rather than becoming mushy.

Carefully open the lid (steam will be hot), and give the chili a good stir to combine all the layered ingredients. Remove the bay leaf. Taste and adjust seasoning if needed. Ladle the chili into bowls and serve with your choice of toppings. I prefer sharp cheddar cheese for more bite and FAGE yogurt as a healthier alternative to sour cream—it adds creaminess without the heaviness.