Turn the instant pot to sautee mode. Add cooking oil along with garlic, onions and bell pepper. Cook until onion turns translucent, about 1-2 minutes.
Add in the ground chicken and brown on all sides, about 2-3 minutes.
Turn off the saute setting. Add in diced tomatoes with juice, tomato paste, cumin, paprika, chili powder and red pepper flakes. Mix together.
Close the lid and turn the steam release valve to "seal". Set the instant pot to high and 10 minutes (The instant pot will take some time to fully pressurize before it starts cooking).When the cooking time is complete, let it naturally release the pressure for 10 minutes. Once that's complete, carefully turn the steam valve to "vent" position (I usually do this with a wooden spoon so that my hand is far away from the steam). Once all steam has released, open the lid.
Add the kidney beans and salt. Mix together and let sit for 5 minutes. Scoop in to bowls and add fresh toppings: sour cream, chopped green onion, shredded cheese, crushed tortilla chips etc. Serve and enjoy!