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Turn the Instant Pot to SAUTE, HIGH heat, add one tablespoon olive oil, and brown the ground turkey well.
While the turkey browns, dice up an onion and a large red bell pepper.
When the turkey is nicely browned, add the chopped onion, chopped bell pepper, ground Ancho chile (affiliate link), ground cumin (affiliate link), and Mexican Oregano (affiliate link) or regular oregano.
Stir the vegetables and spices into the browned turkey and cook about 5 minutes more.
While that cooks, drain the beans into a colander and rinse well. (If you don't want so many carbs, replace the beans with one more cup cauliflower rice.)
Add the cauliflower rice, drained beans (or more cauliflower rice for low-carb option), diced green chiles, chicken broth, and Green Chile Enchilada Sauce.
Stir ingredients together, then set Instant Pot to MANUAL, HIGH, 10 MINUTES.
When the time is up, let it NATURAL RELEASE for at least 10 minutes.
Serve hot, with grated Monterey Jack or Mozzarella Cheese to add at the table.
This is also great with Green Tabasco Sauce if you want a bit more heat.