Stovetop
Heat a large soup pot to medium heat, add olive oil and onion, and season with sea salt and black pepper. Sauté for about 5 minutes, or until the onion is softer and translucent. Then, add garlic, cumin, paprika, and oregano and sauté for another minute to incorporate spices. Next, add soaked and drained pinto beans to the pot with bay leaves and kombu. Cover beans with 6 cups of water or vegetable broth, add vinegar, and cook on high heat until the mixture comes to a boil. Then reduce heat to medium-low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender.
Instant Pot
Set the Instant Pot to "sauté mode," add olive oil and onion, and season with sea salt and black pepper. Sauté for about 3 minutes, or until the onion is softer and translucent. Then, add garlic, cumin, paprika, and oregano and sauté for another minute to incorporate spices. Add soaked and drained pinto beans to Instant Pot, pour 6 cups of water or vegetable broth, and add vinegar, bay leaves, and kombu. Switch from "sauté mode" to cook on "high pressure" for 30 minutes with top on, then allow for a 10-minute "natural release."