2 tablespoons olive oil
2 pounds ground turkey
1 onion, diced
3 garlic cloves, minced
1 ½ teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
¼ cup chili powder
2 tablespoons ground cumin
1 tablespoon paprika
2 teaspoons dried oregano
2 red bell peppers, seeded and diced
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans pinto beans, drained and rinsed
1 (12-ounce) bottle beer
1 cup chicken broth
Heat the oil in the Instant Pot using the sauté function. Add the turkey, onion, garlic, salt, and pepper.
Cook, stirring and breaking up the meat with a spatula, until the meat is thoroughly browned and the onion is softened, 8 to 10 minutes.
Stir in the chili powder, cumin, paprika, and oregano. Cook, stirring, for about 30 seconds more.
Add bell pepper, tomatoes, beans, beer, and broth, and stir to mix.
Close the Instant Pot and set the valve to the sealed position. Pressure-cook on high for 10 minutes.
When the cooking time is up, quick-release the pressure. Serve hot.