Turkey Chili in Instant Pot

Made this Turkey (no beans) Chili using recipe from 2 different websites - Ambitious Kitchen and Wholesome Yum

Good for 6 servings or more

Ingredients:
-Ground turkey (1 lb)
-3 garlic cloves
-1 yellow onion, chopped
-1 red bell pepper, chopped
-1 green bell pepper, chopped
-1 jalapeno, chopped (keep seeds)
-1 can Ro-tel --> fresh tomatoes
-1/2 cup low sodium chicken broth (or water)
-1 cup corn (used 1 whole bag frozen corn)

-1 can of garbanzo beans (rinsed) --> half a bag of dry garbanzos (pre-soaked)
-1 T Worcestershire sauce (optional)
-1 bay leaf (optional) 

-avocado (optional)

SPICES:
-2 T chili powder
-2 tsp ground cumin
-1 tsp dried oregano
-1 tsp black pepper
-1/4 tsp cayenne pepper
-1/2 tsp paprika
-1/2 tsp salt

Directions:
1. Cook rice in Instant Pot ahead of time
2. Sauté garlic, ground turkey, and olive oil until browned using sauté function on Instant Pot.
3. Add all other ingredients into Instant Pot and stir until combined.  Place bay leaf in middle
4. Close lid.  Press "Keep Warm/Cancel" to stop sauté cycle.  Select "Manual" setting and enter 15 min --> been doing 10 min.
5. Wait for natural release or turn valve for quick release. 

Notes:
-Served with rice - cook ahead of time

-I replaced 1 can of diced tomatoes with 1 can of Ro-tel.  Could use 1 can tomatoes + 1 can green chiles.
-Adding garbanzo beans was a hit

-instead of cooking on meat/stew setting (35 min), I cooked on manual for 15 min and was fully cooked
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Edit part deux
-try adding to spice: 1tsp dried basil, brown sugar, smoked paprika, some tomato paste to make thicker
-garnish: fresh cilantro and avocado

-good with cornbread. Used some jalapeño cornbread chips that were good, but a lot of processed ingredients. Try to find a good mix.

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Edit part tres;

-using fresh tomatoes instead of canned

-tried dry garbanzo beans, but too HARD - soak beforehand in fridge

-Eric wanted some fresh cold tomatoes on top

*American