Press the SAUTE setting on your Instant Pot and add ¼ 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, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.

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 (1 hour + 15 min) for beans that are just done. For softer beans, cook for 90 minutes (1 hour + 30 min). When done, let the steam vent for 20 minutes. Move the vent to open, be careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit. Add salt to taste. Remove bay leaves and taste for seasoning. Transfer beans to a serving dish.

Beans will thicken once cooled. If too thick, add 2 tablespoons of water at a time, mix well, and repeat until desired consistency.

In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.

Cook on HIGH for 8 – 10 hours. Check periodically, adding up to ½ cup more water as needed (I’ve used up to 1 + ½ cups for 8 hours). You will also want to check for doneness towards the end so the beans don’t overcook. Add salt to taste.