Into the pressure cooker, pour Olive Oil (to taste). Add Bell Pepper (1 1/2 cup) and Onion (1). Let it cook for one or two minutes.
Add Vegetable Stock (3/4 cup) and a large Green Cabbage (1), after slicing it, and removing the core. Cook it for five minutes with the lid closed on the bean chili setting.
Hit the cancel button and release the pressure. Open the lid and stir everything around. Add Ground Black Pepper (2 1/2 teaspoon), Paprika (2 teaspoon) and Garlic Powder (2 teaspoon). Stir them in. Pressure cook it again on the chicken poultry setting for three more minutes.
Release the pressure and open the cooker. Stir everything together. Season with Salt (to taste). Serve!