Chop onion into small pieces and set aside.

Chop bell peppers, carrots, and celery into small pieces and set aside.

Rinse garbanzo bean and black beans and set aside.

Set Instant Pot to Sauté and let warm for 2 to 3 minutes.

Add cooking oil of choice to the Instant Pot followed by half of the jar of minced garlic and half of the onions and sauté until translucent.

Add the ground turkey with salt and pepper to taste, and cook until lightly browned.

Once cooked, select cancel on the Instant Pot.

Add the crushed tomatoes, remaining onions and garlic, peppers, carrots, celery, beans, green chilis, and jar of tomato sauce, and chicken stock, stirring all ingredients as they are added.

Add chili powder, paprika, cumin, salt and pepper to taste.

Mix together all ingredients until well blended.

Close the lid on the Instant Pot and set the pressure gage to sealing.

Set the Instant Pot to pressure cook for 9 minutes. Note: it will take about 30 minutes for the Instant Pot to reach pressure. Once pressure achieved, the countdown timer will begin.

Once cooking is complete, carefully turn the pressure gage to venting to release the pressure in the pot. Please be sure to stay away from the releasing steam as it will burn you.

Once the steam is released, open the lid and carefully stir all ingredients.

Serve with your choice of rice, corn chips, shredded cheese, sour cream, and green onion.

Enjoy!