Sauté the Aromatics: Set your Instant Pot to Sauté mode (or use a pressure cooker over medium heat). Add the olive oil and diced onion. Sauté for 8–10 minutes, stirring occasionally, until the onions are soft and deeply golden.
Temper the Herbs and Garlic: Add the sliced garlic, minced chili, fresh thyme, and oregano to the onions. Sauté for another 2 minutes. This step allows the heat to release the essential oils in the herbs, creating a fragrant flavor base.
Create the Tomato Base: Stir in the diced tomatoes, sweet paprika, salt, black pepper, and the Date Syrup. Cook for about 5 minutes, allowing the tomatoes to break down and release their juices.
Pressure Cook: Add the soaked and drained beans to the pot. Pour in enough water to cover the beans by about an inch (approx. 3–4 cups).- Instant Pot: Secure the lid and set to Manual/Pressure Cook (High) for 35 minutes. Allow for a natural pressure release. The Final Touch: Once the pressure is released, open the lid. If the sauce is too thin, simmer for a few minutes on sauté mode to thicken. Turn off the heat and stir in the fresh cilantro (or parsley) and the chopped mint.
Serving: Just before serving, squeeze the fresh lemon juice over the stew. This brightens the earthy notes of the beans and brings the herbal aromas to life.
