Vegan Boston Baked Soybeans

one pressure cooker (I use the Fagor brand)
one pound organic dried soybeans, rinsed and soaked for at least 12 hours
one large onion, chopped
1/3 cup grapeseed oil
2/3 cup organic dark molasses
2 teaspoons English dry mustard
1 1/2 teaspoons coarse ground pepper
1/2 to 1 teaspoon Celtic grey sea salt, or to taste
Hot water

First, sort and rinse dried soybeans.  Soak in filtered water for at least 12 hours.  Drain and rinse soaked soybeans.  Set aside.

In pressure cooker pot, sauté chopped onions with the grapeseed oil until translucent.

To the pressure cooker pot,  add drained soybeans, dark molasses, dry mustard, coarse ground pepper, and grey sea salt.   Add enough hot water to cover beans by ~1 inch.  Place lid on pressure cooker and bring to full pressure/steam on medium high to high heat.   Once high pressure is achieved (should hear loud hissing), cook for 12 minutes.  After 12 minutes have elapsed, turn off heat and release pressure naturally.  When safe, open the lid of the pressure cooker and taste the baked beans.  Adjust seasonings as needed.   If beans are too soupy, allow pot to come to a gentle bowl to reduce the volume of liquid to your liking.