Note: items marked with an asterisk (*) are optional
1/4 cup water
1 medium onion, diced
2 teaspoons smoked paprika
1 teaspoon garlic powder
2 cups dry northern beans, rinsed and odd beans removed
4 cups low-sodium vegetable broth (or half water + broth)
1/3 cup pure maple syrup
1/4 cup tomato paste
1/4 cup balsamic vinegar
2 tablespoons mustard (regular, dijon or whole grain)
1/2 teaspoon fresh ground pepper
1 T jalapeno, diced*
1/4 cup bell pepper
2 bay leaves
good pinch of kosher salt, or to taste
Press the SAUTE setting on your InstaPot add 1/4 cup water. When hot, add onion and saute for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.
Next add the beans, water/broth, tomato paste, maple syrup, vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.
Add the jalapeños and bell pepper, stir.
Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 75 minutes. When done, let the steam vent on its own, takes about 20 minutes. Remove lid and let cool. Remove bay leaves and transfer beans to a serving dish.
Beans will thicken once cooled. If too thick, add a 2 tablespoons of water at a time, mix well, and repeat until desired consistency.