Preheat Instant Pot to saute setting. Add 2 tablespoons olive oil and swirl to coat. Add turkey, season generously with salt and pepper, and cook, stirring occasionally, until cooked through and beginning to turn golden, about 8 minutes. Remove turkey to a bowl.
Add 2 tablespoons olive oil and add onions, poblanos, celery, and garlic. Season with salt and pepper and cook, stirring, until golden in spots, about 8 minutes.
Make a well in the center and add remaining 1 tablespoon oil. Add chile powder, paprika, cumin, and coriander. Stir to coat with olive oil and cook until fragrant and toasted, about 30 seconds. Add tomato paste, molasses, chopped tomatoes, chiles in adobo and sauce, sweet potatoes, corn, dried beans, and chicken broth. Return turkey to pot and stir to combine. Season to taste with salt and pepper.
Top with lid and set pressure to high. Cook 30 minutes. Release pressure naturally for 30 minutes before releasing pressure manually.
Serve, garnished with sour cream, cilantro, lime wedges, and avocado.