Personally I like it better without the vegan sour cream, but it's up to you

Based on video:

https://www.youtube.com/watch?v=S7eHENYUeeg

Ingredients, translated to help:

Black beans - feijão preto | Tofu | Onion - cebola | Garlic - alho | Green bean - vagem | Zuchinni - abobrinha | Bell pepper - pimentão | Tomato sauce - extrato de tomate | Tomato (take the watery inside out) - tomate | Carrots - cenoura | Salt - sal | Black pepper - pimenta do reino | Bay leaves -folha de louro | Fried Cassava - mandioquinha | Capsicum bacattum -pimenta dedo de moça | Tabasco spice - pimenta tabasco | Chives - cebolinha | Coriander - coentro | Coco pieces - coco |

Tabasco spice

Rice - arroz | Orange slides - laranja | Corn flour

I find myself making this one every week since it's so tasty and easy to make. The sauce is really versatile, so I often put it on other things too, like stir fries, rice, etc.

I'm new to owning an instant pot so I'd love to see what everyone likes to make.

I've found so many variations e.g.

soak for 6 hours (minimize fermentation), soak for 3 days (to maximize available nutrients and purge phytic acid);

scrub to remove skins, or don't;

change water...or don't;

blend, boil, strain;

blend, strain, boil;

boil, blend, no straining;

Boil no more than 15 minutes or it will taste like miso paste Vs 20 minutes...Vs longer because beans take a long time to cook

extra condiments or thickeners Vs just sugar.

Sooo...has anyone tried a few of these to tell me which differences to expect?

I was leaning towards soak 24h, scrub skins, boil 15m, blend (my blender is not that strong, so that's why I'm boiling first, add sugar (no straining).

Is there a configuration that is less bitter or closer to nut milk? I'm trying to understand why I am doing things, so that I can control it, otherwise I'm just following random recipes and tweaking with no idea what's happening :P

PS: https://m.youtube.com/watch?v=GWoP0lc-KqY&pp=ygUIc295IG1pbGs%3D added this recipe with the "burnt pan" trick.