InstantPot Turkey Black Bean Chili - Recipe Included - Advice/Criticism Welcomed!

Looking to 'adapt' my current turkey black bean chili recipe for use in the InstantPot (or similar)...here's what I'm thinking, and definitely looking for any advice. Most recipes online call for an overnight/8 hour soak on the beans, which I'm looking to avoid with canned beans.

Ingredients

• 1 T vegetable oil
• 1 yellow onion, diced
• 1-2 diced jalapeños (stems/seeds removed)
• 2-3 cloves garlic, minced
• 20oz ground turkey
• 3 15ounce cans of black beans (drain 2, keep liquid of 1)
• 1 4oz can green chilies
• 1 14.5 ounce can fire roasted tomatoes
• 1 14.5 ounce can crushed tomatoes
• 3 T Chili Powder
• 1 T Cumin
• 1 T Oregano
• Salt & Pepper, a little "Accent" (MSG) - 1/2t if you desire
• Misc Spices to your liking - coriander, chipotle powder/sauce, etc...
• 1-2T liquid from pickled jalapeños
• Various garnishes - cheese (cheddar or jack), pickled jalapeños, cilantro, green onions, etc...

Directions

1. Use the sauté setting - heat oil and begin cooking the onion and jalapeño until translucent (5 min or so)
2. Add spices and minced garlic - cook/toast until fragrant (30-45 seconds)
3. Add ground turkey - break-up and cook until most pink is gone, begins to brown (5-7 min or so)
4. Stir in beans, green chilies, and tomatoes
5. Seal pressure cooker - cook on high for 10 minutes, natural release for 15 minutes (10min and 10 min, 15min and 10 min better?)
6. Stir in jalapeño liquid, serve with desired condiments/garnishes

NOTE/HELP

What I'm most curious about is the timing/pressure release - might be a tad on the long side? Also, the overall liquid content - I want this to be thick, and no evaporation might make it thinner than intended - we'll see. I haven't made any changes to the recipe, normally this is on the stove in a dutch oven, and cooks uncovered for about an hour at step 5 instead of the 15 min and 10 min quick release. Anything else I'd be missing?

Thanks for any insight!

E: Timings in step 5

bon appetit