Set to "sear" and add oil and flour. Cook until roux turns dark color, stirring constantly.
Add onions, bell peppers, carrot and celery and cook 5 minutes. Stir in all remaining ingredients and water. Add sea salt and fresh ground black pepper. Close lid, set to "soup", and adjust for 3 minutes. Once done, do a quick release and make sure all pressure is released before opening lid. Open. Taste for seasoning. If necessary, add more sea salt. Serve hot.
