*Warning* The instant pot Is very finicky. We do not recommend making this chili in it unless you must as it may give you a burn notice. This chili tastes much better and is easier to make in your crockpot or on the stove.
Set the Instant Pot to sauté mode for 15 minutes. Heat 1 tablespoon olive oil. Chop onion. Sauté turkey and onion for 5-7 minutes, until mostly browned.
While the turkey is cooking, chop carrots and peppers. *You could also add the onions later so it’s all one step to chop and cook the veggies!
Remove turkey from pot and drain liquid from pot. Add 1 tablespoon of olive oil back to pan. Sauté carrots and peppers for 5 minutes.
Important: Make sure to scrape off any pieces of food on the bottom of the Instant Pot or you will get a burn notice during cooking.
Add crushed tomatoes and 1 cup of water, then add turkey back into pot. Add spices. Stir together.
Set the Instant Pot to pressure cook for 10 minutes on high pressure. Make sure the pressure release is set to sealing (on older models). When finished cooking, allow pressure to release naturally for 5 minutes, then release any remaining pressure.
Serve over steamed sweet potato noodles or cauliflower rice for a paleo/whole 30 option, or rice for non-paleo/whole 30 eaters!