This is a delicious, hearty, nutrient dense meal-in-a-bowl chili I've made for years and everyone loves it. Between soaking the beans and 6-8 hours in the slow cooker, I had to plan ahead but the Instant Pot lets me get it on the table in about an hour. This cooked fine for me on the beans/chili setting with freshly purchased pinto beans but if you have older ones, you might want to try the manual setting and increase the cooking time under pressure by 5-10 minutes or so.
You can omit the turkey and use veggie broth for a vegan version-still delicious.