Heat the Instant Pot using the Saute function. Add the olive oil, onion, and carrots. Saute, stirring occasionally, until the onions are just starting to brown-- about 5 minutes.
1 tablespoon olive oil, 1 sweet onion, 2 large carrots
Next add the ground turkey and garlic. Saute for another 5 minutes, stirring occasionally to break up the meat.
1 pound ground turkey
Add the remaining ingredients and stir to combine. Add water if needed-- in my 6 Quart Instant Pot, I like to add 1 cup of water to ensure the beans are just barely covered during cooking.
2 cloves garlic, 15 ounces red kidney beans, 15 ounces white kidney beans, 30 ounces diced tomatoes, 3 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon Italian seasoning, Salt and pepper
Attach the lid and ensure the valve is in the sealing position. Pressure cook on high for 7 minutes.
Once the Instant Pot has finished, release the pressure manually by switching the valve to the venting position.
Remove the lid and stir. Enjoy warm. Store any leftover chili in an airtight container in the fridge for up to three days.