Step 1

Place the dried beans in a large bowl and cover with fresh, cold water. Soak the beans at room temperature for 8 hours or overnight.

Step 2

Drain the beans in a colander and add them to the Instant Pot. Add 6-8 cups of water, or enough to cover the beans with about an inch of water. Stir in the dried bay leaves and thyme.

Step 3

Pressure cook the beans on high for 20 minutes if using Great Northern or navy beans, 25 minutes for cannellini beans, or 30 minutes for Cannellini beans. Natural-release the pressure.

Step 4

Carefully drain the hot beans and let them cool to room temperature.

Step 5

In a large mixing bowl, whisk the red wine vinegar, balsamic vinegar, maple syrup, and olive oil until well combined and emulsified.

Step 6

Add the cooled beans, chopped tomatoes, fresh herbs, salt, and pepper to the mixing bowl with the dressing. Gently toss until well combined.

Step 7

Season the salad to taste with more salt and vinegar. Cover the bowl and refrigerate the bean salad for at least 1 hour, but up to 1 day. The longer the salad marinates, the more flavorful it will become.