Turn the pressure cooker on to the sauté function and wait until it becomes hot.
Once hot, add olive oil, onion, green pepper, garlic, mushrooms, carrots, cumin, chili powder and oregano.
Cook for 5 minutes or until the vegetables begin to soften and then turn the instant pot off.
Add the vegetable broth and give the pot a good stir, making sure that any of the vegetables are not stuck to the bottom of the pot.
Add the beans and chicken into the pot and stir well, making sure the chicken is evenly distributed to ensure that all pieces are equally cooked.
Close the instant pot, make sure that the vent is sealed and cook on high pressure for 15 minutes, or until chicken is white and cooked throughout.
Once the chicken is cooked, turn the pot off, and allow the chili to rest, and the pressure to be released for about 15 minutes.
Serve chili in 4 large soup bowls and top with minced cilantro.
The Nutrition Facts box below provides estimated nutritional information for this recipe.