Set Instant Pot to sauté mode and add the oil, then add onion and pepper and sauté for 5 minutes, until softened.
Stir in the garlic, then the chicken and cook until nicely browned, making sure to break up the chicken while browning.
Next, add chicken stock and quickly deglaze the inner pot by scraping the bottom with a wooden spoon in case anything is stuck on.
Then layer in the remaining ingredients, ending with chopped tomatoes and beans on top, making sure NOT to mix.
Place the lid on the Instant Pot, turn the valve to the sealing position, select manual pressure / high pressure and set the timer to 15 minutes.
When cook time is complete, allow for a full natural pressure release (NPR). Open the lid, stir thoroughly, then garnish and serve.