Select the sautée function of your Instant Pot. To the stainless steel insert, add the olive oil and onion. Cook for 5-7 minutes, stirring frequently, until onion is soft.
Add the ground turkey and use your spatula to break it up into small pieces. Cook for another 5-7 minutes, until turkey is cooked through and no longer pink.
Make a space in the middle of the ground turkey/onion mixture and add the garlic. Simmer for 1 minute, then stir it into the turkey/onion mixture.
Add the spices (chili powder, cumin, coriander, salt and cayenne; see note 3). Mix with the ground turkey mixture.
Add the chicken stock and scrape up the bottom of the pan until nothing is stuck. Add the corn, kidney beans, diced tomatoes and tomato sauce (always add the tomato products last; see note 4).
Put the lid on the Instant Pot, set the steam release handle to the 'sealing' position, then pressure cook on high pressure for 5 minutes.
Allow a 10 minute natural pressure release: let the Instant Pot sit for 10 minutes. At this point, you can carefully transfer the steam release handle to the 'venting' position, releasing the remaining pressure.
Stir up the chili and enjoy!