Add water and black beans to the Instant Pot. Set on high pressure for 35 minutes. You can also just use the programed 'Bean' setting and adjust the time to 35 minutes.

After the Instant Pot stops cooking, let it naturally depressurize. This will take about 20 minutes.

White waiting for the Instant Pot to depressurize, heat the olive oil in a saucepan on medium high heat. Add the onions, garlic, bell peppers, oregano, bay leaf, chicken bullion, salt, and pepper to the saucepan and cook until the onion and green peppers are soft.

Open the Instant Pot after making the sofrito. Remove about 1 cup of cooked black beans from the pot and add to the saucepan with the sofrito.

With the back of a spoon or wide spatula, mash the beans into the sofrito. This mashed bean and sofrito mixture will thicken the main pot of Cuban Black Beans.

Return the mashed beans and sofrito mixture to the main pot of beans.

Add the white wine, vinegar and sugar. Mix well.

Set the Instant Pot to 'saute' for another 15 to 20 minutes. Stir and let thicken.

Serve with white rice, fried green plantains, and pork roast.