Set the Instant Pot to saute and add the olive oil. Once hot, add the turkey, diced onion, and jalapeno. Brown the meat, breaking it up as it cooks. Add the garlic and continue cooking for 1 minute.

Add the chili powder, cumin, paprika, and salt to Instant Pot and continue sauteing for 3-5 minutes, until the spices are fragrant.

Add the beef broth to the pot and use a wooden spoon to scrape up any stuck bits on the bottom of the pot. This will prevent a burn error while pressure cooking.

Add the cocoa powder, tomato paste, canned tomatoes (juices included), kidney beans, tomato sauce, and vinegar. Stir mixture to combine.

Place the lid on the Instant Pot and set the vent to sealing.

Cook on high pressure for 15 minutes. Let pressure release naturally.

Remove the lid and stir to combine. Taste and add additional salt if desired.

Serve topped with sour cream, cheddar, and corn chips or oyster crackers.