Press the "Saute" button on your Instant Pot, and add some oil when you get the "HOT" message. Saute the onions until it becomes translucent.
Add the sweet pepper and continue sautéing until soft. Add the garlic and saute until fragrant. Then add half of the culantro leaves.
Add the tomato puree and Worcestershire sauce and lightly fry it with the remaining ingredients. Once it has been reduced a little, press the cancel button. (approx. 6 min)
Add the washed red kidney beans, do a small wheel in the middle, and place the ham bone in the middle, then add the rest of the ham around the bone, and remaining culantro leaves, and half of the Worcestershire sauce in your Instant Pot and mix around to scrape below.
Add 3 cups of water to your Instant Pot. Make sure all the beans are covered with water. If you see there are above, add more water.
Place the sealing ring into your Instant Pot cover and Close the pot. Seal the pressure cooker. Press the “Pressure Cook” button and set the timer to 40 minutes. It'll take about 10 minutes to reach pressure.
Once the time is up, let the pressure naturally release for 10 minutes. You’ll see an “L0:10” on your pressure cooker screen. Then quick release any remaining pressure. Move the valve to the "Venting" position.
Uncover your pot remove the ham bone, shred any meat, and add it back to the pot. Discard the bone. Add salt and black pepper and mix.
Press the “saute” button and let it cook for about 5 minutes until it slightly thickens. You can taste it and adjust the salt to your liking if necessary.
Once it has reduced a bit, it’s ready to serve with white rice on the side.