Vegan Instant Pot White Bean Stew

Bahan-bahan (4 porsi)

• 12 ounces (340g) dried white beans, such as cannellini or great northern beans, soaked overnight*
• 3 medium shallots, (diced)
• 4 g arlic cloves, (chopped)
• 3 celery ribs, (sliced)
• 1 large or 2 small-to-medium Yukon Gold potatoes, (scrubbed, peeled, and grated**)
• 3 1/2 cups (840 mL) vegetable broth***
• 1 to 1 1/2 teaspoon ground cumin ((use 1.5 tsp if you love cumin like I do))
• 1 teaspoon sweet or hot paprika
• Bouquet garni: 2 bay leaves + a few sprigs of flat-leaf parsley and thyme, (tied tightly together with kitchen twine)
• 1 ½ - 2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 1 (14.5-ounce / 410g) can crushed tomatoes
• 3 tablespoons (50g) tomato paste
• 1 large handful of Italian flat-leaf parsley, (leaves and stems)
• 1 large garlic cloves, (peeled and left whole)
• 1 small organic lemon
• Coarse or flaky sea salt
• For serving ((optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread)