Name: Instant Pot British Baked Beans
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Dried navy beans - 2 cups; Water - 2 cups; Low-sodium vegetable broth - 2 cups; Tomato paste - 3 tablespoons; Maple syrup - 2 tablespoons; Worcestershire sauce - 1 tablespoon; Apple cider vinegar - 1 tablespoon; Brown sugar - 1 tablespoon; Garlic powder - 1 teaspoon; Salt and freshly ground black pepper to taste - 1 teaspoon

Ingredients for - Instant Pot British Baked Beans

1. Dried navy beans 2 cups

2. Water 2 cups

3. Low-sodium vegetable broth 2 cups

4. Tomato paste 3 tablespoons

5. Maple syrup 2 tablespoons

6. Worcestershire sauce 1 tablespoon

7. Apple cider vinegar 1 tablespoon

8. Brown sugar 1 tablespoon

9. Garlic powder 1 teaspoon

10. Salt and freshly ground black pepper to taste 1 teaspoon

How to cook deliciously - Instant Pot British Baked Beans

1 . Stage

Place navy beans in a multi-functional pressure cooker (such as Instant Pot®). Add water and vegetable stock, stirring well. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Stage

Release pressure carefully using the instant-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

3 . Stage

Test beans for doneness. If they are not quite soft enough, cook in increments of 2 minutes using instant pressure release until you reach your desired doneness. Drain the beans reserving the bean liquid; set aside.

4 . Stage

Combine tomato paste, maple syrup, Worcestershire sauce, vinegar, brown sugar, garlic powder, and 1 1/4 cups of the reserved bean liquid in the pot. Add cooked beans and season with salt and pepper. Stir until beans are well coated. Select Saute function on low temperature.

5 . Stage

Cook until mixture starts to bubble and slightly thicken, about 3 minutes. If mixture is too thick, add some more of the reserved bean liquid until you reach your desired consistency.