Method:

1). Add the kidney beans, salt, 5.5 cups of water, 1 tablespoon oil and a pinch of smoked paprika to the Instant pot. Lock on lid and cook at high pressure for 40 minutes.
2). Meanwhile, heat two tablespoons oil in a large skillet over medium heat. Add the onions, carrots and green peppers. Cook, stirring occasionally, for 8 or so minutes. Add the garlic and cook for a further 2 minutes until fragrant.
3). Add the mushrooms, remaining oil, paprika (both smoked and unsmoked), and salt (to taste). Stir to coat all vegetables in paprika for 3-4 minutes. Add the tomatoes and bay leaves to the pot, stir, close lid and turn off heat.
4). Once beans are done, quick manual release of pressure valve. Beans should be soft, and on the verge of breaking apart (this will thicken the stew).
5). Turn the skillet back onto medium heat, add beans and half the bean cooking water (or more if you want a less thick stew).
6). Continue to simmer for 10 minutes while adding vinegar, sugar, oregano, pepper, parsley, and more salt to taste.
7). Remove bay leaves and serve on baked potatoes or with bulgur wheat.