Set your pressure cooker to the Saute function at 390 degrees F (198 degrees C). Add Vegetable Oil (2 teaspoon). Once warm, add Thick-Cut Bacon (3 slice). Cook until browned.
Lower heat to 350 degrees F (176 degrees C). Add Cubanelle Pepper (1), Red Bell Pepper (1), Orange Bell Pepper (1), and Onion (1). Cook for 3 minutes.
Add Water (3 1/2 cup), Coarse Black Pepper (2 teaspoon), Dried Oregano (1 tablespoon), Kosher Salt (2 1/2 teaspoon), Garlic Powder (1 tablespoon), Ground Turmeric (2 1/2 teaspoon), and Chicken Bouillon Cube (1). Stir to combine.
Add Field Peas (0.5 pound) and Paprika (2 teaspoon). Stir to combine. Cover and cook on Bean/Chili setting for 30 minutes.
Return the pressure cooker to the Saute function at 390 degrees F (198 degrees C). Add Diced Tomatoes (1 can). Taste and adjust seasonings.
Bring mixture to a boil, then turn the temperature down to 275 degrees F (135 degrees C). Cover and let simmer for 5-10 minutes.
Serve in bowls garnished with Scallion (to taste).