Instant Pot Vegetarian Baked Beans Food
INSTANT POT® VEGETARIAN BAKED BEANS
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.
Provided by Soup Loving Nicole
Categories Side Dish Beans and Peas Baked Bean Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 36.3 g, Fat 2.4 g, Fiber 11.9 g, Protein 10.8 g, SaturatedFat 0.3 g, Sodium 141 mg, Sugar 8.2 g
HEALTHY BAKED BEANS (VEGAN)
Healthy baked beans made with simple ingredients right in your Instant Pot or Slow Cooker. It's a no-fuss recipe, just throw the ingredients in and let the cooker do the work!
Provided by Julie | The Simple Veganista
Categories Side
Time 1h25m
Number Of Ingredients 16
Steps:
- Press the SAUTE setting on your Instant Pot and add 1/4 cup water. When hot, add onion and saute for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.
- Next add the beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is 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 75 minutes. When done, let the steam vent for 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. Remove bay leaves and taste for seasoning. Transfer beans to a serving dish.
- Beans will thicken once cooled. If too thick, add 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
- In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.
- Cook on HIGH for 8 - 10 hours. Check periodically, adding up to 1/2 cup more water as needed (I've used up to 1 + 1/2 cups for 8 hours). You will also want to check for doneness towards the end so the beans don't overcook. Add salt to taste.
Nutrition Facts : Calories 136 calories, Sugar 12.8 g, Sodium 219.1 mg, Fat 1.6 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 2.2 g, Protein 6.9 g, Cholesterol 0 mg
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