Wash your beans and remove any that are not in good condition. Reserve while you prepare the rest of the ingredients.
Prepare the ingredients. Chop the onion, sweet peppers, garlic, culantro, and reserve.
Turn on the instant pot, press the "Saute" button and add the oil to heat it. Then add the onion and sauté for a few minutes. Now add the peppers, garlic, and half the culantro and continue sautéing for 3 more minutes or until fragrant.
Add the tomato puree and mix with all the ingredients. Press the "Cancel" button.
Add the beans, water, the rest of the culantro, and the Worcestershire sauce. Mix all ingredients.
Make sure the silicone ring is correctly installed, then cover the pot. Move the valve to the "Seal" position. Select the "Pressure Cook" or "Manual" function depending on your pressure cooker model and adjust the cooking time to 35 minutes. It will take approximately 6 minutes to come to pressure.
Once the time is up, let it release the pressure naturally for 10 minutes (until you see "L0:10"). Then you can press the "Cancel" button and remove any remaining pressure by moving the valve to the "Venting" position.
Now add the salt and pepper and mix. Start the "Sauté" function and let it simmer for 5 to 8 minutes or until it is reduced and thickened to the point you prefer.
The result will be delicious stewed red kidney beans ready to eat. Serve and enjoy!