In a small high power blender combine (the first 6 ingredients) the wet ingredients with the beans. Blend until smooth.
In a large mixing bowl combine the nutritional yeast, onion powder, garlic powder, thyme, black pepper and vital wheat gluten flour. Then pour in the blended bean mixture. kneed the dough for about two minutes. Don't over kneed.
Flatten dough into square shape so it kind of looks like a rack of ribs. Wrap it tightly with aluminum foil.
Add 2 cups of water to the bottom of the Instant Pot. Add the metal steaming rack into the Pot. Place the aluminum foil seitan packet on top of the metal rack. Seal with the lid. Set to high pressure, manual, for 35 minutes.
After the timer goes off allow the pressure to release then carefully remove the foil packet. Set it aside and allow it to cool. When the seitan has cooled enough to work with remove it from the foil packet and rub both sides with the Texas style dry rub spice mix. At this point we like to let the seitan sit overnight in the fridge. This step is not completely necessary but we have found that it gives the seitan a denser meatier texture.
The optional last step is to fire up your grill and cook the seitan for 5 to 10 minutes on each side. Just long enough to add some grill marks! The seitan is already cooked but this heats it back up and adds some charred flavor. After you take off the grill just slice up and serve your seitan ribs!