Soak dried pinto beans for at least three hours prior to making chili.
Set Intstant pot to saute mode.
Stir in oil, onion, garlic and bell pepper. Saute for 5 minutes, stirring frequently.
Stir in spices – chili powder through bay leaf. Saute for 1 minute longer.
Stir in pinto beans, millet, corn, cilantro and parsley. Saute for 1 minute longer while stirring constantly. Turn off saute mode (press cancel).
Stir in tomatoes & vegetable stock.
Lock on lid, close vent, and Manual High Pressure cook for 33 minutes.
Press cancel and quick release.
Stir in sugar, vinegar, greens. Salt to taste.
Serve immediately or place in Keep Warm mode until ready to serve.
Optionally garnish with cilantro and/or parsley before serving.