Heat the Instant Pot to the Saute-Normal function. Add the olive oil, onion, and carrot. Cook, stirring occasionally, until the vegetables are soft-- about 5 minutes.
1 tablespoon olive oil, 1 small onion, 2 large carrots
Next add the garlic and ground turkey and cook, stirring occasionally, until the turkey has browned-- another 5 minutes.
2 cloves garlic, 1 pound ground turkey
Add the chicken stock and scrape any browned bits from the bottom of the pan.
1 cup chicken stock
Next add the diced tomatoes, great northern beans, chili powder, cumin, paprika, and italian seasoning. Stir to combine.
28 ounces canned diced tomatoes, 28 ounces great northern beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, ½ teaspoon dried Italian seasoning
Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 8 minutes.
Once the Instant Pot has finished cooking, allow the pressure to release naturally for 5 minutes. Then, release any remaining pressure by switching the valve to the “venting” position.
Stir in the heavy cream and season with salt and pepper to taste.
½ cup heavy cream
Enjoy warm, topped with your favorite garnishes. Store any leftover chili in an airtight container in the fridge for up to three days.