Turn the Instant Pot on the ‘Sauté’ mode. When the pot is hot, add the olive oil, onion and the jalapeno. Cook until the onion is translucent, 2-3 minutes. 

Stir in the beans, tomato paste, maple syrup, vinegar, molasses, mustard, and paprika. Mix well, then stir in the vegetable stock. 

Put the lid on, making sure that the pressure valve is in the “Sealing” position. Cook on high pressure for 1 hour. 

When the pot beeps, let the pressure release naturally for 20 minutes, then carefully turn the pressure valve to "venting" to release the remaining pressure. 

If the beans are too saucy, return the pot to the Saute function and let the beans simmer for about 5 minutes, or until the liquid has thickened. Season to taste with salt and pepper and garnish with scallions, if desired.