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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Recipe Summary

prep:
5 mins
cook:
1 hr
additional:
25 mins
total:
1 hr 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.

  • 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.

  • Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.

  • 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.

Cook's Notes:

Substitute 2 jalapenos for the bell pepper for some kick if desired.

For thicker beans, add 1/4 cup vegetarian barbecue sauce before serving.

Nutrition Facts

204 calories; protein 10.8g 22% DV; carbohydrates 36.3g 12% DV; fat 2.4g 4% DV; cholesterol 0mg; sodium 141mg 6% DV. Full Nutrition
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