Mix all of the chili seasoning spices in a small bowl until well combined; set aside.
Press the Sauté button and let the Instant Pot warm up. Once it's warm enough, add the avocado oil.
Transfer the onions, garlic, and peppers to the Instant Pot and let them all simmer for about five minutes, stirring occasionally.
Place the ground turkey into the pot and, with a wooden spoon or spatula, break it down until it's crumbled, letting it cook for about 2-3 minutes. (It's okay if you still see some pink.)
Add the broth to the pot and shake in about half of the seasoning—you can stir more in later if you want a bolder flavor, and stir to mix it in well.
Add the beans, corn, and peas, and stir to combine. Then, add the tomatoes (along with the juice from the can) and the tomato paste. Give everything a very quick stir, but don't fully mix it yet.
Press the Sauté button to cancel. Secure the lid on the Instant Pot, lock it into place, and position the vent to the Sealing position.
Cook on High pressure for 15 minutes. When the Instant Pot beeps to notify you that it's done, do a quick release by moving the valve from Sealing to Venting. When the pressure has completely released, open the lid and once the steam has escaped, give everything a good stir.
Taste test: if you think you need more seasoning, go ahead and add it now. If not, you can seal up the rest of the chili seasoning and store it for another time; it also works great with my Instant Pot Ground Turkey Taco recipe. Serve the chili immediately with your favorite toppings.