https://simple-veganista.com/healthy-baked-beans-instant-pot/#tasty-recipes-10019
- 1 1b. dried small white beans (navy or great northern) (2 cups), rinsed & soaked overnight*
- 2 cups low-sodium vegetable broth (or half water + broth)
- 1/3 cup pure maple syrup
- 1/4 cup tomato paste (use a 6oz. can for extra tomato flavor)
- 1/4 cup apple cider vinegar
- 2 tablespoons mustard (regular, dijon or whole grain)
- 2 teaspoons smoked paprika
- 1 heaping teaspoon garlic powder
- 1/2 teaspoon fresh ground pepper
- salt to taste
- 2 – 4 tablespoons unsulfured blackstrap molasses
- To Instant Pot, add all ingredients and stir until well combined.
- Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 60 minutes. When done, let the steam vent on its own, takes about 20 minutes. Move the vent to open, careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit, add salt to taste.
- Beans will thicken once cooled. If too thick, add a 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
Store: Keep leftovers in and airtight container in the refrigerator for up to a week. These freeze wonderfully, and will keep for up to 2 months in the freezer. Thaw before reheating.
*Unsoaked beans: increase liquid to 4 cups and cook for 75 minutes.
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