Add the vegetable oil to the instant pot and push saute.
Add the onions and saute until soft, 3-4 minutes.
Remove the onions with a slotted spoon and set aside in a separate dish.
Add 2 more Tablespoons of extra virgin olive oil to the Instant Pot and push the saute feature a second time.
Add the chili powder, cocoa, garlic, chipotle, and cinnamon and cook for 30 seconds - it is going to smell very fragrant.
Stir in the broth, tomatoes, raisins and peanut butter and scrape down the sides and on the bottom of the pot to ensure you incorporate all the ingredients.
Continue with the saute function and allow the ingredients to simmer in the instant pot for about 2-3 minutes.
Remove the sauce and pour it into your blender (or, use your immersion blender) and puree it until smooth.
Pour the sauce back in your Instant Pot and add in the turkey. Then, grab the onions you set aside and dump those in, too.
Mix well, then place the lid on the Instant Pot and close the valve (seal).
On the Instant Pot, push manual (high) then set the timer for 15 minutes.
When the timer beeps, allow the pressure to release naturally for 10 minutes, then do a quick release on remaining pressure.
Season with salt & pepper, and serve as is with tortillas or with rice.