Instant Pot® Vegetarian Baked Beans
Description
Vegetarian baked beans are simple in an Instant Pot® multi-functional pressure cooker. No need to soak the beans overnight and they cook in just 25 minutes.
Ingredients
•
1 (16 ounce) package dry navy beans, rinsed and picked through
•
8 cups water
•
1 medium onion, chopped
•
1 green bell pepper, chopped
•
2 cloves garlic, minced
•
1 tablespoon vegetable oil
•
2 teaspoons smoked paprika
•
1 1/4 cups vegetable broth
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1/4 cup pure maple syrup
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1/4 cup apple cider vinegar
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3 tablespoons tomato paste
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2 tablespoons yellow mustard
Directions
1
Place beans in a multi-functional pressure cooker (such as an Instant Pot ®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
2
Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.
3
Select the Saute function and add onion, bell pepper, garlic, oil, smoked paprika, and garlic. Saute until onions are translucent, about 3 minutes. Turn off.
4
Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.
5
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Remove the lid and let sit 5 minutes to thicken.