Name: Instant Pot® Vegetarian Baked Beans
Prep time: 5 min
Cook time: 5 min
Yield: 10
Ingredients: Dry navy beans, rinsed and picked through - 1 (16 ounce) package; Water - 8 cups; Onion, chopped - 1 medium; Green bell pepper, chopped - 1; Garlic, minced - 2 cloves; Vegetable oil - 1 tablespoon; Smoked paprika - 2 teaspoons; Vegetable broth - 1 ¼ cups; Pure maple syrup - ¼ cup; Apple cider vinegar - ¼ cup; Tomato paste - 3 tablespoons; Yellow mustard - 2 tablespoons

Ingredients for - Instant Pot® Vegetarian Baked Beans

1. Dry navy beans, rinsed and picked through 1 (16 ounce) package

2. Water 8 cups

3. Onion, chopped 1 medium

4. Green bell pepper, chopped 1

5. Garlic, minced 2 cloves

6. Vegetable oil 1 tablespoon

7. Smoked paprika 2 teaspoons

8. Vegetable broth 1 ¼ cups

9. Pure maple syrup ¼ cup

10. Apple cider vinegar ¼ cup

11. Tomato paste 3 tablespoons

12. Yellow mustard 2 tablespoons

How to cook deliciously - Instant Pot® Vegetarian Baked Beans

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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

5 . Stage

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.