*You can soak or not soak your beans. I usually prefer to soak overnight in the refrigerator, covering with 4 cups of water. If you don't, that's okay too, cooking time will just be different. 

Add beans (soaked or unsoaked) to instant pot. Cover with 4 1/2 cups of water. Add 1 teaspoon kosher salt, 3 bay leaves (fresh or dried), 4 sprigs fresh thyme, onion, and 1 teaspoon olive oil. Attach cover to instant pot. Make sure vent is turned to sealing. Press on, and then hit manual. Make sure you are on high pressure.

For soaked beans, set timer to 9 minutes. For unsoaked beans, set timer to 31 minutes, and cook on high pressure.

When done cooking, let pot naturally release. If you are in a hurry, you can release the valve after 10 minutes, just know that your beans will lose some of their texture. 

Pour beans and broth into a separate bowl. Reserve 1/2 cup beans, for topping at the end.

Return the empty instant pot bowl back to the machine. Add 2 tablespoons olive oil, and set machine to saute. Add minced shallots and cook 5 minutes, until tender, stirring. Add garlic, and saute for 1 minute.

Turn instant pot off, and add beans + 2 1/2 cups chicken broth to pot. Then add 1 teaspoon kosher salt, 3 tablespoons olive oil, tahini, lemon juice and zest, and miso. For ultra creaminess, add everything to a high powered blender. Or use an immersion blender to puree until smooth. Add more chicken stock or leftover bean broth to reach desired thickness, if needed. Then taste, and season with extra salt or lemon juice if desired.

To serve, top with reserved whole beans and a drizzle of good quality olive oil (this is a must, as it adds a lot of flavor!), remaining sprig of fresh thyme.