Start by adding the olive oil to the instant pot on sauté mode. Once the oil is hot, sear the meat pieces for 2-3 minutes on each side until browned, working in batches. Once all the meat is seared, add it all into the pot and sprinkle with ½ a teaspoon of the salt.

Add the onions and cook for a few minutes until softened. Add the tomato paste and stir it into the bottom of the pot for a few minutes to cook it down and develop flavour.

Add the rest of the ingredients: green beans, the rest of the salt, bay leaf, the pepper and the pomegranate molasses. Add the 3 cups boiling water, stir well and cover the pot. Pressure cook for 25 minutes, then manual pressure release.

Check to ensure the meat and the beans are tender. Adjust the salt per preference and check the consistency. It should have a soupy consistence to scoop over rice. If you prefer it thicker, continue to simmer on sautee mode for 10-15 minutes.

In a large soup pot, add the olive oil on medium heat and sear the meat on both sides until lightly browned. Add the onions and sprinkle with salt. Continue to cook until the onions soften. Add the bay leaves and 3 cups of water and bring to a boil. Once boiling, cover and keep at a low rolling boil for 60 minutes until the meat is tender. Skim any foam that forms on the surface.

Once meat is tender, add the tomato paste, green beans, the rest of the salt, black pepper, and the pomegranate molasses. Add more water if required, and continue to boil for 30 to 40 minutes until the green beans are tender. Adjust the salt level per preference.