This is a no-bean chili recipe. If you prefer beans with your chili, simply stir in a can or two of drained/rinsed pinto beans. Just be sure to use a larger Instant Pot (8 qt) if you do that. I made this chili in a 6 qt pot and adding beans would fill the pot too full for proper cooking. If you have a 6 qt. pot and want beans, simply stir them in at the end.
Put the onions and the oil into the IP insert and press "Sauté". Sauté the onions until they are translucent (about 5 minutes)
Add in the garlic and stir for 1 minute.
Add the ground turkey and stir until it's browned.
Add in the bell peppers and mushrooms and stir for another minute.
Stir in the remaining ingredients and turn off the IP.
Secure the lid on your IP and close the vent.
Press the "Manual" button and and adjust pressure to "high" and time to 9 minutes.
Allow for a 15 minute natural release at the end of cooking time.
Open the vent and allow the steam to escape (don't burn your hand!)
When the steam is all out, remove the lid.
Season with salt to taste and serve with your favorite toppings such as sour cream or shredded cheese. (Mini Chef likes parmesan cheese on his!)
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.