On 6 or 8 quart Instant Pot, press Sauté and let appliance preheat until display says Hot.
Swirl a bit of oil to coat, add ground turkey and cook for 4 minutes, breaking into small pieces with spatula often. Meat doesn't have to cook through.
If you see bottom of the pot has stuck browned bits of meat, add 1/2 cup broth and deglaze the pot. If not - then it's fine. My 6 quart Instant Pot runs hotter than 8 quart.
Press Cancel and add remaining 1/2 cup (if deglazed) or 1 cup broth.
Add onion, garlic, bell pepper, corn, beans, chili powder, cumin, oregano, paprika, salt, diced tomatoes and tomato paste. Do not stir to avoid Burn.
Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
After release pressure using Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. Open the lid, stir and serve hot with your favourite toppings.
Video
Notes
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Make a freezer meal: Cook ground turkey until small pieces for 5 minutes, stirring constantly. Transfer to a Ziploc bag with other ingredients (add tomato products right after meat). Before cooking, add 1 cup water or low sodium broth and cook from frozen on High pressure for 20 minutes. Quick release.
To make chili with dried beans (no soaking): Use 2 cups driedbeans with 4 cups stock and cook for 40 minutes.
If you cook your own beans without salt, add 1 tsp salt.
Ground chicken will work just as well.
I often use frozen vegetables like chopped pepper, corn and frozen cooked beans to save time.