Heat the Instant Pot to “Sauté” setting with 1½ tablespoons of olive oil in the pot. Once the Add the pot displays "hot" add the white onion and sauté until it is soft and golden, about 2 minutes. Add the sliced green onions and garlic. Cook and stir for another minute.
While the onion is cooking, in a large skillet on the stove over medium high or high heat, brown the ground turkey and ground beef in 1 teaspoon of bacon fat or olive oil. Add the salt and pepper to the meat. Break up the meat as it cooks. Drain any excess fat from the meat.
Pour the browned meat in and stir completely to combine the meat and onions. Add water, broth, beans, chili powders, cumin, coriander, oregano, and beans. Stir to combine. Add the stewed tomatoes, diced tomatoes, tomato paste, diced jalapeños and whole jalapeño on top. Do not stir.
Set the lid on, close and lock then select the “Beans/Chili” pressure setting for 20 minutes. Use the manual release or allow a slow release on it’s own. Add additional salt and pepper to taste and crushed red pepper or Aleppo pepper for more spice. Add ½ cup or more of chicken broth for a thinner chili, but this will still be a thicker, heartier chili. Serve with grated sharp cheddar cheese, diced red or green onion, diced jalapeños, and warmed tortillas with butter, or tortilla chips.