Instant Pot Vegan Baked Beans

Ingredients

• 1 pound dried pinto or navy beans
• 1/2 tablespoon salt
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1 medium green bell pepper (finely chopped)
• 2 garlic cloves (finely chopped)
• 1/3 cup molasses
• 1/2 cup ketchup
• 1 tablespoon vegan Worcestershire sauce (I used Annie's brand)
• 1/4 cup packed brown sugar
• 1 teaspoon dry mustard or 1 tablespoon dijon mustard
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups water
• 1 tablespoon apple cider vinegar

Instructions

1. 1

   Rinse the beans and sort to remove any debris. Place the beans in a bowl with 1/2 tablespoon salt and cover with 2-3 inches of water. Let soak overnight or for 8 hours, then drain Alternatively, place beans and 8 cups water in a saucepan and bring to a boil. Let cook for 2 minutes, then remove from heat, cover and let stand for one hour. Drain, then proceed with recipe.

2. 2

   Hit saute on the Instant Pot and add the olive oil and the onion. Cook for 2-3 minutes until onion is soft; add the salt, green bell pepper and garlic. Cook another 3-4 minutes until vegetables are tender.

3. 3

   Add the rinsed beans, molasses, ketchup, Worcestershire sauce, brown sugar, dry mustard, chili powder, paprika and 2 cups water. Cover and make sure the vent is set to to sealing. Cook on high pressure for 40 minutes.

4. 4

   Let sit for 15 minutes, then release the pressure to let the beans come down. Stir in apple cider vinegar. Season to taste, adding more salt if needed.