Baked Beans (Instant Pot)

Ingredients:

2 tsps vegetable oil (Optional)
2 cups very finely chopped onion
2 cups dry navy or other white beans soaked and drained
2 Tbls dry mustard
2 tsps smoked paprika (I used the same amount of liquid smoke)
1 bay leaf
2 cups vegetable stock
1/4 cup chopped dates
1/4 cup tomato paste
3 Tbls blackstrap molasses
2 Tbls Dijon or other prepared mustard
1 Tbls apple cider vinegar
Salt

Instructions:

Heat Instant Pot to saute; add oil if using.  Add onion and saute or dry saute for 3 minutes, until the onion starts to look translucent.  Add water by the Tbls if need to prevent sticking.  Add the beans, dry mustard, paprika and bay leaf.

Add the stock.  Lock on the lid.  Bring to high pressure; cook for 15 minutes.  Let the pressure come down naturally.  Let the beans sit for 10 minutes after the pressure has come down, and then carefully open the pot.

Taste a few beans to make sure they are cooked through and soft enough to eat.  If not, lock the lid and return the cooker to high pressure, and cook for a few minutes longer.  Let the pressure come down naturally.

Remove and discard the bay leaf.  Add the dates, tomato paste, molasses, Dijon mustard, and vinegar. Stir well.

Bring the mixture to a simmer and let it bubble gently for about 5 minutes so the flaors can blend or lock on the lid and let it sit for 10 minutes.  Adjust seasoning with salt and serve.