Insant Pot Baked Beans
This lightened up Instant Pot Baked Beans recipe will have them coming back for more. No soaking required and ready in less than 2 hours!
Equipment
- 1 Pressure Cooker
Ingredients
- 1 tablespoon avocado oil can use olive oil
- 1 onion diced (can you yellow, white, or red)
- 3 tablespoons tomato paste add more for more tomato tasting beans
- 1 tablespoon smoked paprika can use regular
- 1 ½ teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- 4 cups vegetable broth can use chicken broth or water
- 1 pound dried navy beans rinsed and odd beans removed
- ⅓ cup white wine vinegar can use apple cider
- ¼ cup maple syrup
- 2 tablespoons honey
- 2 bay leaves
- 1 teaspoon table salt
- ½ teaspoon black pepper
Optional
- 2 teaspoons dijon mustard can use yellow or brown mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 tablespoon BBQ sauce
Instructions
- Turn your pressure cooker onto saute mode to heat up.
- Dice onion while the pressure cooker is heating. Then add oil and onion to heated pot and saute for 3-4 miutes.
- Add tomato paste, smoked paprika, garlic powder, and cayenne pepper. Saute with the onions, stirring continuously, for 1 minute.
- Add about ¼ cup of the broth to deglaze the pan. Deglaze the pan very well by scraping the bottom using a wooden flat edged spatula. Ensure the bottom is scraped very well then add the remaining broth. Stir well.
- Add the beans, vinegar, maple syrup, honey, salt and pepper. Stir well. Turn off saute mode.
- Put the lid on the pressure cooker (set to sealing) and pressure cook on high for 60 minutes. Then let naturally release for 20 minutes before releasing the remaining pressure. (NOTE: for very soft beans, cook for 75 minutes.)
- After the cooking and steam release, remove the lid, remove the bay leaves, and add any of the following optional ingredients for different tastes - dijon mustard, Worcestershire sauce, liquid smoke, or BBQ sauce.) Beans will thicken upon resting. Stir and enjoy.