Behold, baked beans that are just as easy to make as the ones from a can (but so much more delicious. You can thank Urvashi Pitre’s newest title, Instant Pot Miracle Vegetarian Cookbook, (and your Instant Pot) for that.
“These beans are so delicious,” Pitre writes, “and no one will know you didn’t spend all day simmering them in an oven.”
To prep the beans, you have a few options: You can soak them overnight in 3 to 4 cups water, or you can shorten the prep time and soak them in 3 to 4 cups hot water for an hour.
Excerpted from Instant Pot Miracle Vegetarian Cookbook © 2020 by Urvashi Pitre. Photography © 2020 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Instant-Pot Boston Baked Beans
Servings: 4 servings
1 cup dried navy beans, soaked and drained
1 cup diced onion
½ cup ketchup
3 tablespoons molasses
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 bay leaves
1½ teaspoons kosher salt
1 teaspoon black pepper
1 cup water
1. In the Instant Pot, combine the navy beans, onion, ketchup, molasses, mustard, Worcestershire sauce, bay leaves, salt, pepper and water. Stir well to combine.
2. Secure the lid on the pot. Close the pressure-release valve. Select Manual and set the pot at High Pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then perform a Quick-Release to release any remaining pressure.
3. Remove the bay leaves, use the back of a spoon to mash some of the beans to thicken the dish, and serve.
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