Start by soaking the dry white beans in water overnight. Cover them with water by 2 inches.
Set your instant pot on sauté mode. Add olive oil, onion and garlic and cook over medium heat until onion is soft and translucent.
Add fresh tomatoes and let simmer for about 5 minutes or until tomatoes are soft.
Add the spices (paprika, smoked paprika, ground cumin, turmeric, salt & black pepper) and cook for another minute for the spices to release their flavors.
Once the tomatoes are soft, add the veggie broth, tomato paste and drained soaked beans.
Secure the lid, set the instant pot on high and pressure cook for 17 minutes (don't forget to turn the pressure release handle into "sealing position").
Once the time is up, let natural release for 15 minutes (simply leave the pressure release switch in the sealed position when the cook time ends for another 15 minutes).
Then quick release by moving the release handle into “venting position”.
You should now be left with soft beans in a thick sauce. If the sauce is still quite watery, press saute mode again and let simmer until the sauce thickens.
Taste and adjust seasoning.
Top with fresh herbs (cilantro, parsley) and enjoy with some pita or naan bread.