1teaspoonkosher salt, (6g) plus more for seasoning
1tablespoontomato paste, (20g) plus more for seasoning
15ouncesdiced tomatoes, (425g) canned with juice
1cupred bell pepper, (118g) 1/4 inch dice
15ouncesred kidney beans, (425g) canned, rinsed and drained
15ouncespinto beans, (425g) canned, rinsed and drained
2cupssweet potato, (360g) 1/4 inch dice
1cupcorn kernels, (156g) fresh, frozen or canned
1/2cupquinoa, (97g) rinsed
3cupsunsalted chicken stock, (720ml) divided
Press the "saute" button on the instant pot. Press "adjust" and select "more" setting. Once the display says "Hot", add the olive oil and allow to heat.
Once the oil is hot add the ground turkey. Saute until meat is browned and no longer pink, 5 minutes.
Add the onions, garlic, and jalapenos. Saute until onions are tender, 3 minutes.
Add the chili powder, cumin, smoked paprika, pepper and salt to the pot. Stir to combine and cook until fragrant, 30 seconds.
Add tomato paste, diced tomato, bell pepper, kidney beans, pinto beans, sweet potato, corn, quinoa and 2 cups chicken stock. Stir to combine.
Place lid on Instant Pot and close. Makes sure the steam release handle is positioned to "sealing".
Select the "Bean/Chili" setting. Use the "-" button to adjust the time to 10 minutes.
It will take some time (about 10 minutes) for the pot to gather steam and pressurize. You may see some traces of steam exit from the float valve as it is pressurizing.
Once the display indicates "On" and begins the countdown at "10", and beeps when the cycle is complete.
Cover your hand with an oven mitt or towel to carefully quick release the pressure from the pot, sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
Carefully open the lid, and stir to pot. Add about 1 cup more chicken stock if needed to loosen the chili.
Taste and season with more salt and pepper or spices as desired.