Heat the pot. Set your Instant Pot to Sauté on the high setting and add the olive oil. Wait until the oil shimmers and moves quickly across the surface — that's your cue it's hot enough.

Brown the turkey. Add the turkey mince in a single layer and let it sit undisturbed for 3–4 minutes. You want to hear a steady sizzle and see the underside turn golden brown before you break it up with your spoon. Continue cooking for another 3 minutes until no pink remains.

Soften the vegetables. Add the onion and bell pepper. Cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and smells sweet rather than sharp. Add the garlic and cook for just 30 seconds until fragrant.

Bloom the spices. Stir in the tomato purée, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute — the spices will darken slightly and the kitchen will smell warm and toasty. This step is what gives the chili its deep colour.

Add the liquids and beans. Pour in the chopped tomatoes, both tins of beans, and the chicken stock. Add the salt and stir well, scraping the bottom of the pot to loosen any browned bits. Press Cancel to stop the sauté function.

Pressure cook. Secure the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. The pot will take roughly 8–10 minutes to come up to pressure.

Natural release. Let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam. You'll hear the hiss fade as the float valve drops.

Finish and rest. Open the lid, give the chili a good stir, and taste for salt. It will look slightly loose at this point but will thicken as it rests for 5 minutes before serving.