Heat oil in an electric pressure cooker, set to saute mode (I use Instant Pot)
Add onion and cook until beginning to soften, about 3 mins.
Add garlic, cumin, chile powder and salt and cook until fragrant, about 1 min.
Stir in stock (or broth) and chicken
Use a wooden spoon to press all the ingredients down into the stock (broth)
Close and lock the lid. Cook at high pressure for 8 minutes
Release the pressure manually. Transfer chicken to cutting board.
Shred the chicken with two forks
Stir the chicken back into the soup along with the pinto beans, kale, cilantro, and lime juice
Garnish with more cilantro and serve with lime wedges, and sour cream, if desired
Sprinkle with red pepper flakes (optional for heat lovers)