Switch on your unit and select the "saute" button.
Once the inner pot heats up add your olive oil along with the minced onion and garlic and proceed to saute until translucent.
Next add your minced red and green peppers and continue to cook for 1-2 minutes.
Switch off the saute function by pressing "cancel" then add your seasoning - oregano, black pepper, cumin, and bay leaves then stir.
Continue to add your black beans and vegetable stock.
Switch the unit and place the lid on flick the valve to "sealing"
Pressure cook on high and adjust the +/- to 40 minutes.
Once the cooking time is over, allow the pressure to release naturally. This should take 10-15 minutes then release the excess pressure to switching the valve to "venting".
Remove the lid and use an immersion stick blender to partially puree the soup (to your desire texture).
Stir in the vinegar, coconut sugar and pink salt to taste along with the optional peppers.
Add any additional seasoning if required.