Add the tomatoes, bell pepper, cashews, garlic, basil, oregano, salt, pepper and water. Turn off the IP and lock the lid into place, making sure the nozzle is in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 5 minutes. When the time is up, use the natural release method. When all of the pressure is out of the IP, take off the lid and allow to cool for about 15 minutes.