Set your Instapot to the sauté setting and add olive oil.

Sauté the chopped onion, bell pepper, and minced garlic for about 3-4 minutes until they soften.

Add the ground beef or turkey to the pot. Cook until browned, stirring occasionally for about 5 minutes.

Sprinkle in the chili powder, cumin, salt, and black pepper. Stir to coat the meat and veggies.

Add the drained kidney beans and diced tomatoes with their juice.

Add the beef broth into the pot, scraping any browned bits from the bottom.

Seal the lid and set the Instapot to pressure cook on high for 20 minutes.

Once cooking is complete, let the pressure release naturally for 10 minutes.

Carefully release any remaining pressure and open the lid.

Stir the chili and serve hot with your favorite toppings.