Soak beans overnight, drain and cook in instant pot covered with water for 15 minutes on high with natural release (approx 20 minutes)
Chop onions and celery and set aside.
Chop garlic and jalapenos and set aside.
Heat oil and sauté the onions and celery with the salt until soft and begin to take on color.
Add garlic and jalapenos and sauté for a couple of minutes until fragrant.
Add pepper, cumin and paprika and stir for about a minute.
Add mushroom powder and the beans with their juice.
Add enough water to make sure the beans are swimming freely.
Add the bay leaves and bring to a boil.
Reduce heat and simmer uncovered for 10 minutes.
Remove about a cup of beans with juice and blend in a blender and return to the pot. (you can also use a stick blender right in the pot but make sure not to overdo it. You just want some mashed beans to give the dish a creamy body).
Taste the liquid and if it's too earthy and you prefer a bit of sweetness then you can add the agave nectar.
Cut the potatoes in bite size pieces and add to the pot.
Simmer uncovered for 15-20 minutes until the potatoes are cooked.
You should end up with a nice creamy texture like a not-too-thick chili. You can add more liquid or cook longer to evaporate some of the liquid until you get the desired texture.
Serve over basmati rice with a side salad. Enjoy!

2 cup small red beans
2 large potatoes
1/4 cup olive oil
1 large yellow onion
4 stalks celery
4 clove garlic
1 large jalapeno pepper
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon ground cumin
1/2 teaspoon mild smoked paprika
1 teaspoon ground mushroom powder
2 bay leaves
1 tablespoon agave nectar