Set the Instant Pot or other multicooker to Saute and add olive oil. When oil is hot, add ground turkey, onion, and 1 tsp. salt. Cook turkey, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and coriander and cook for 1 minute. Add tomato paste and cook, stirring, until it is incorporated and fragrant, about 1 minute more. Press "Cancel."
Stir in tomatoes, pinto beans, maple syrup, and remaining 1/2 tsp. salt. Lock the lid and set to cook on high pressure for 10 minutes.
When cooking is complete, press "Cancel" and let the pressure release naturally for 10 minutes. Carefully quick-release the remaining pressure and remove the lid. Top the chili with hot sauce, sour cream, green onions, cheddar cheese, and/or tortilla chips, if using.
For kids who like milder chili, add only one teaspoon of chili powder instead of two.