Rinse the black beans and pick through, checking for any little bits of debris - especially small stones. Set aside.
Chop the onion, peppers, and garlic. Set aside.Chop the cilantro and set it aside separately. You can also do this while the black beans are cooking.
Add all ingredients except for the cilantro to the Instant Pot inner pot.Add the black beans, chopped onion, chopped bell pepper, chopped garlic, vegetable broth, red wine vinegar, maple syrup, oregano, cumin, salt, and smoked paprika. Give it a stir.
Following the manufacturer's directions, set the pressure cooker on high for 40 minutes. It will take up to 10 minutes to come to pressure. After it has come to pressure and counted down 35 minutes, allow for a 20-30 minute natural release.
Make sure to pick out the 2 bay leaves before serving or someone will have an unpleasant surprise!
Top with the chopped cilantro and a squeeze of lime. My Jalapeno Ranch Dressing would also be fabulous to squeeze on top (recipe linked in the notes.)
Comming to pressure time is included in the prep time.
You can use any color of bell pepper. I like to use multiple colors for a beautiful presentation and always include green peppers for flavor.
Other topping options include a squeeze of lime, pickled jalapenos, avocado, red pepper flakes. ALSO, my Jalapeno Ranch Dressing would be excellent to drizzle on top!
Cooking at high pressure for 35 minutes gives me the perfect texture - tender enough without being mushy. If you find that you might have liked your beans to be softer, you can always cook them at pressure a little longer. Just close the lid and ven and set your timer for 15 minutes. Let release naturally again and check it out.