Heat the oil in the removable cooking pot. Once hot, add shallot and garlic and sauté stirring often for 1-2 minutes until starting to soften, but do not brown.
Crush tomatoes lightly with your hands and add to the pot.
Stir in beans, carrots, celery, herbs, paprikas, pepper and bay leaf.
Whisk together water and flour until dissolved and stir into pot.
Secure and lock the lid and turn the pressure regulator knob to PRESSURE. Set the time to 35 minutes at HIGH pressure and start.
When the cooking time is complete, release the pressure using the natural release method.
Add bouillon cube and stir to dissolve. Remove bay leaf and season with salt to taste.
Scoop beans into individual oven-proof cocotte dishes or large ramekins and divide gruyere cheese evenly over the tops. Broil for 3-4 minutes until cheese is bubbly. Serve immediately with crusty bread.
For a vegan option, omit the cheese or top with a vegan cheese option.