Using a box grater, grate the onion and red pepper. The skin will likely pull away from the bell pepper–I just discard that part. Set aside.
Turn your Instant Pot on to the SAUTÉ setting. Pour in the olive oil and add the grated onions and red pepper. Sauté, stirring often, for about 2-3 minutes.
Add the garlic, smoked paprika, regular paprika, and onion powder. Stir for about 30 seconds. Add the tomato paste and stir for another 30 seconds.
Add the vegetable stock, maple syrup, molasses, and Dijon. Stir. Add the navy beans.
Turn off the SAUTÉ function.
Lock the Instant Pot lid in place. Ensure that the release valve is in the SEALING position. Select the MANUAL PRESSURE COOK option, setting the timer for 40 minutes.
Once the time is up, hit CANCEL, and let the pressure naturally release for 20 minutes. Then, very carefully, flip the release valve open. Once it’s done steaming and sputtering, remove the lid.
Grab a medium bowl and ladle some of the liquid from the beans into it. Add the miso and use a whisk to break up the clumps of miso until it dissolves. Add this mixture back into the Instant Pot. Also add the balsamic vinegar, vegan Worcestershire sauce, and liquid smoke. Stir thoroughly.
Give the beans a taste. Add salt and pepper to taste at this point. Some folks will find them salty enough with the miso and Worcestershire! I personally need some salt. You can also adjust maple syrup, vinegar etc to your liking. If you’d like to reduce the liquid a bit more, see my note about using the Instant Pot’s SAUTÉ function.
Serve the beans hot!
Equipment
Instant Pot
Recipe Notes
I have an older 6 quart Instant Pot Duo.
It’s normal to see quite a bit of liquid when you finally pop the lid off of the Instant Pot. It will thicken as it sits, but you have the option to reduce the liquid yourself. Just use the SAUTÉ function of the machine to bring the beans up to a boil. Keep boiling until the volume of liquid is reduced to your liking.
The SAUTÉ setting of the Instant Pot is basically high heat, so don’t walk away when you’re doing that part.
I usually wind up using 2 full tablespoons of balsamic vinegar when I make these beans. I tend to prefer a more acidic flavor profile!
Navy beans pressure cooked in a smoky, maple and molasses sauce with miso, balsamic vinegar, and vegan Worcestershire for umami depth. Grated onion and red pepper melt into the sauce for natural sweetness and body. Ready in a little over an hour.