In a mortar and pestle, smash garlic and salt together to create a thick garlic paste, set to the side.
In the Instant Pot hit the saute function for 5 minutes. Heat oil and add in the onion, green peppers, and smashed garlic. Cook for a few minutes and add in the cumin and oregano. Stir often to keep from burning. Next, add in water and bay leaves, mix and add in black beans.
Cover with the lid and set to sealing. Cook on high pressure for 40 minutes.
Once 40 minutes are done, press cancel and allow to naturally release for 10 minutes before using quick release.
Once lid is off, stir gently, and add in white vinegar and taste for seasoning. Add salt if needed.