Rinse the white beans, discarding any broken or discoloured ones.
Begin by removing the trivet from the Instant Pot. Place the beans in the Instant Pot and cover with water. Allow at least 2 inches of water above the beans.
Cook on high pressure for 35 minutes if not pre-soaked.
Allow to naturally release steam (takes 5 or more additional minutes).
Drain the cooked beans from the water and discard the water.
Peel and chop the potato and carrots into bite-sized pieces.
Wash the spinach and remove any tough stems.
Mince the garlic and dice onion finely.
Open the valve and lid of the Instant Pot. Place the olive oil, red onion, garlic, potato, carrots and vegetable stock into the Instant Pot.
Close the lid and valve and set on high pressure for 6 minutes.
Add the cooked white beans, baby spinach and smoked paprika to the Instant Pot. Set on the sauté setting.
Stir and cook for 4 minutes or until the spinach begins to wilt.
Season with salt and freshly-ground pepper and serve.