Instant Pot Vegetarian Baked Beans Recipe

Recipesfull introduces to you: Baked Bean Recipes. (Instant Pot Vegetarian Baked Beans Recipe). 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.

Brief

Prep 5 mins

Cook: 1hr

Additional: 25 mins

Total: 1hr30 mins

Servings: 10

Yield: 10 servings

Instant Pot Vegetarian Baked Beans Recipe

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

Side Dish

Directions

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 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.

Nutritional Information

Instant Pot Vegetarian Baked Beans Recipe

Servings Per Recipe:10

Calories: 203.6

% Daily Value *

Protein: 10.8g 22%

Carbohydrates: 36.3g 12%

Dietary Fiber: 11.9g 48%

Sugars: 8.2g

Fat: 2.4g 4%

Saturated Fat: 0.3g 2%

Vitamin A Iu: 486.3IU 10%

Niacin Equivalents: 3.2mg 25%

Vitamin B6: 0.3mg 17%

Vitamin C: 13.3mg 22%

Folate: 167.7mcg 42%

Calcium: 88.9mg 9%

Iron: 3mg 17%

Magnesium: 88.5mg 32%

Potassium: 656.8mg 18%

Sodium: 141mg 6%

Thiamin: 0.3mg 32%

Calories From Fat: 21.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.