1TablespoonSaltAdd slowly to adjust to your taste.
3.5CupsVegetable stock4 Cups in total
Add 2 cups of TVP to a large bowl.
Cover with 4 cups of water
Let it sit until the TVP has softened.
After soaking pour off the water and working in small batches squeeze out the excess water.
On your Instant Pot Press the “Sauté” function key
Add the olive oil, onion and garlic. Cook until the onion is translucent.
After the onions have become translucent add all of the other ingredients and put on the lid. Turn the venting knob to sealing.
Turn the venting knob to sealing.
On your Instant Pot press the “Keep warm / cancel” function key. Then press the “Manual” function key. Then using the + and – keys set the timer to 40 minutes.
When the Instant Pot comes to tempature confirm the vent seals and is not blowing steam.
After the Instant Pot seals the timer will start to count down. When the timer reaches 0 press cancel. This will ensure that the unit will depressurize. Let it cool down for twenty minutes or so.
Turn the vent to venting (be careful of steam coming out). Remove the lid and take out the bay leaves.
Prepare the chilies by using a pair of scissors to remove the stems and seeds.
After removing the stems and seeds place a griddle or pan on medium heat. When the griddle or comal is hot add your peppers and toast them until both sides have browned and they become pliable. During the toasting keep them moving around so that they do not burn.
Place the toasted chiles in a blender with some vegetable stock and blend.
Add the chili sauce to a small pot and bring to a boil. Boil for five minutes and remove from the heat.
To a pot on medium heat add oil and one cup chopped onions. Cook until they start to turn brown.
After they onions start to turn brown add two Tablespoons of tomato paste and cook for two to three minutes.
Add the garlic and cook until the tomato paste starts to change color.
After the tomato paste starts to change color add the TVP and mix it in. Add a little vegetable stock so nothing burns while adding the chili sauce.
Strain the chili sauce into the pot.
After straining the chili sauce add salt, smoked paprika and the beans. Cover with the remaining vegetable stock (if needed some water) and bring to a boil, reduce the heat and simmer for thirty minutes.