Push the Sauté or Browning button on your Pressure Cooker and allow to heat.
Add oil to the Pressure Cooker cooking pot.
Add onions, bell pepper and jalapeños and sauté for three minutes.
Add garlic, cumin, chili powder, oregano, salt and pepper.
Cook another minute.
Add Worcestershire Sauce and ground turkey, breaking it up with a wooden spoon and cook until browned, approximately five minutes.
Add tomatoes, fish sauce & cocoa (if using) water and beans and stir.
Lock the lid on your Pressure Cooker and close the Pressure Value.
Cook on High Pressure and set the time for 15 minutes.
Allow a 10 minute natural release and then quick release.
Serve as it or allow to simmer for a thicker chili.
Notes
If you want to use Beef instead of Turkey, drain the beef after browning. Grape Nuts is an option I use to absorb liquid and flavor, since turkey is so dry.