Turn 6.5-quart Instant pot onto saute function. Add the vegetable oil. When display reads "hot". Add the ground turkey, onion, garlic, red pepper, and jalapeno then brown and crumble the turkey.
Stir in the salt, black pepper, cocoa, chili powder, cumin, coriander, and oregano, and continue to saute, stirring constantly, for 1 minute. Stir in beer scraping up all the brown bits on the bottom of the pan (do not skip or the burn light may turn on).
Stir in crushed tomatoes, tomato sauce, Worcestershire sauce, coffee crystals, pinto beans, kidney beans, and corn.
Place the lid on and set the "steam release" knob to "sealing". Press the "Manual" button and set to pressure cook on high for 15 minutes.
When the pressure cooking cycle has completed, let the pot sit and naturally release pressure for 18 minutes minimum. Then turn the steam knob to venting to release the remaining pressure.
After the pin drops, carefully open lid away from you (there will likely still be remaining steam). Stir the chili. Adjust seasoning, ladle into individual bowls and top with desired toppings.