Instant Pot® Vegetarian Baked Beans
Recipe by Soup Loving Nicole from allrecipes.com
Dinner,Side Dish 2 Hr. 30 Mins.
Ingredients
10
10 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 204
- Carbohydrate: 36g
- Fat: 2g
- Fiber: 12g
- Protein: 11g
- Sugar: 8g
Related Recipes
Vegetarian Baked Beans
Vegetarian Baked Beans with Canned Beans
Home-Style Vegetarian Baked Beans
Vegetarian Baked Beans
Vegetarian Slow Cooker Baked Beans
Instant Pot Baked Beans
Instant Pot® Vegan Red Beans and Rice
Hearty Vegetarian Baked Beans
Instant Pot British Baked Beans
Instant Pot Pinto Beans (No Soaking)
Vegetarian Baked Beans in Tomato Sauce
