Instant Pot® Easy Vegetarian Baked Beans

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

Step 1

Place the beans in your Instant Pot and covering them with water. Lock the lid in place and set it to high pressure for 25 minutes. It will take about 10 minutes for the pressure to build up. When the cooking time is done, carefully release the pressure quickly, which should take around 5 minutes. Drain the beans using a colander and set them aside.

Step 2

Turn on the sauté function and add the onion, bell pepper, garlic, oil, and smoked paprika. Cook everything until the onions are soft and see-through, about 3 minutes, then turn off the heat.

Step 3

Add the drained beans back into the pot along with the broth, maple syrup, vinegar, tomato paste, and mustard. Give it all a good stir to mix everything together.

Step 4

Seal the lid again, set the pressure cooker to high for another 10 minutes, and wait for it to pressurize (about 10 minutes). Once it’s done, do a quick release of the pressure. Open the lid and let the beans sit for about 5 minutes to thicken up before serving.