Instant Pot® Vegetarian Baked Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas Baked Bean Recipes

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 ¼ cups vegetable broth
¼ cup pure maple syrup
¼ cup apple cider vinegar
3 tablespoons tomato paste
2 tablespoons yellow mustard

Nutrition Info

203.6 calories
carbohydrate: 36.3 g
cholesterol: : -
fat: 2.4 g
fiber: 11.9 g
protein: 10.8 g
saturatedFat: 0.3 g
servingSize: -
sodium: 141 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

Vegetarian baked beans made simple in a multi-functional pressure cooker. While this recipe does require cooking the beans in tw0 steps, the beans' texture is perfectly consistent. Bonus is that you don't have to soak the beans overnight.

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