1 15-ounce bag dried pinto beans
2 teaspoons kosher salt, divided, plus additional for seasoning the chicken
4 cups of water
2 onions, sliced
3 bell peppers, red, yellow, orange or a mix, seeded and cut into strips
2 14.5-ounce cans fire-roasted diced tomatoes with chilies
½ cup tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2 skinless, boneless chicken breasts, about 1 pound total
Put the dried beans in the Instant Pot. Add 4 cups of water and 1 teaspoon of salt. Put the lid on the pressure cooker, and turn the valve to the sealing position. Choose high pressure, and set the timer for 10 minutes. When the cooking time is up, quick- release the pressure, remove the lid and drain the beans.
In the Instant Pot, combine the drained beans, onions, bell peppers, tomatoes, tomato paste, chili powder, cumin, oregano, garlic powder, and salt, and stir to mix.
Season the chicken with salt, and then lay the two pieces on top of the bean mixture.
Close the Instant Pot, and turn the valve to the sealing position. Cook on high pressure for 15 minutes.
Let the pressure release naturally for 10 minutes, and then quick-release any remaining pressure.
Remove the chicken pieces from the pot, and shred the meat with two forks. Return the shredded meat to the pot, and stir to mix.
Serve hot, topped with cheese, sour cream and any other toppings you like.