Soak pinto beans overnight in cold water.
The next day drain beans, then put back into pressure cooker with sufficient water and 2 tsp. oil. Pressure cook the beans - for 2 whistles ( any more and u get beansmush i found out :)), drain to cool.
Put the cooker back on stove and when hot, add 2tsp oil (ensure the cooker is dry please!)
Add onions and saute until onions are starting to soften. Add dried cilantro, ground cumin, and canned green chiles and saute about 2 minutes more. Then add beans, canned tomatoes, chicken & stock. Cook partially closed till chicken is cooked firm. By now all the flavors have mingled and stir in chopped cilantro or dried herb mix along with sliced green onions. This somewhat light soup is perfect flu chaser or a fall dinner with fresh bread.