Chicken Chili (soup)

Ingredients 

1 cup pinto beans (dry)

1 lb ground chicken

3 tbsp vegetable oil

1 small onion, peeled and chopped into fine pieces

1 red bell pepper, stemmed, seeded, and cut into fine pieces

4 garlic cloves, peeled and minced

2 finely chopped tomatoes

1/4 tsp salt

3 tbsp chili powder

2 tsp ground cumin

3/4 tsp dried oregano

1.5 cups chicken broth

Method

1. Soak pinto beans in water for an hour 
2. After an hour, wash well.
3. Add 3 cups water to the bowl. Place in instapot on normal pressure for 20mins. Let vent automatically
4. Set colander in sink. Pour beans into colander to drain
5. Set instapot to sauté mode
6. Heat oil for 1 minute
7. Add onion, bell pepper, and salt and cook, stirring occasionally with wooden spoon, until vegetables are softened, about 5 minutes.
8. Stir in garlic, chili powder, cumin, and oregano and cook for 1 minute.
9. Add ground chicken, break up the meat into small pieces with wooden spoon till it changes color, about 5 minutes.
10. Carefully stir in broth, tomatoes, and drained beans. Use wooden spoon to scrape up any browned bits on bottom of instapot.
11. Cover, and cook for 20 minutes on high pressure. Let vent automatically 
12. Remove lid and continue to cook in sauté mode as needed until chili is thick-ened.
13. Turn off heat. ladle chili into bowls and serve hot