Set your Instant Pot to sauté mode and add the ground turkey with 1.5 tsp salt and 1.5 tsp pepper. Cook for 5-7 minutes, breaking up the meat with a spoon as it cooks, until it's fully browned and no pink remains. Transfer the cooked turkey to a bowl and set aside. I find browning the meat first builds a deeper, more savory foundation for the entire soup.

Add 2 tsp olive oil to the Instant Pot (still on sauté mode) and cook the diced onion, celery, bell pepper, and carrot for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic, ground cumin, oregano, and ground coriander, cooking for another minute until fragrant. This blooming of spices in fat releases their essential oils and creates a rich, aromatic base that makes all the difference in the final flavor.

Return the browned ground turkey from Step 1 to the pot and stir to combine with the aromatic mixture. Add the chicken broth, water, brown rice, corn, and bay leaf, stirring well to distribute everything evenly and ensure the rice isn't clumped. Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 12 minutes. The longer cooking time allows the brown rice to fully absorb the flavors while remaining tender.

When the timer beeps, turn off the Instant Pot and allow the pressure to release naturally for 5 minutes. Then carefully switch the valve to venting to release any remaining pressure. Remove the lid, stir in the rinsed black beans and fresh cilantro, and let the soup sit for 2 minutes to warm through. Taste and adjust seasoning if needed before serving.