Set the Instant Pot to SAUTE mode and coat with cooking spray. Once hot, add the ground turkey. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up the turkey with a wooden spoon, until the turkey is not longer pink.
Using a slotted spoon, transfer the cooked ground turkey to bowl. Pour out any accumulated liquid (use a potholder – the Instant Pot liner will be hot).
Continue on SAUTE mode. Heat the olive oil. Add the onion, celery, red bell pepper and carrot. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Stir in the garlic, cumin, oregano, coriander, ½ teaspoon salt and ½ teaspoon pepper. Cook for 1 additional minute.
Add the broth, water, brown rice and corn, along with the cooked ground turkey. Stir to combine.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Set the time for 12 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
Once the time is expired, use natural pressure release for 5 minutes, then quick release. There’s a lot of liquid, so it may take a couple of minutes for the pressure to release completely.
Stir in the black beans and cilantro. Taste and adjust the seasoning (be careful – it will be hot!) Serve.