Instant Pot Baked Beans
User Reviews
5
Instant Pot Baked Beans
Description
This recipe starts by rinsing dried pinto beans and cooking them under high pressure in the Instant Pot with water, softening them efficiently. After draining, onions and garlic are sautéed until translucent and fragrant, forming a flavorful base. Adding ketchup, Dijon mustard, tomato paste, and dried basil creates a layered sauce that simmers briefly before combining with the beans and vegetable broth.
The beans are cooked again in the sauce to meld flavors and thicken. Honey adds a touch of sweetness balancing the tangy condiments. The finished dish has a thick consistency with tender beans coated in a bright and mildly sweet sauce, making it a robust accompaniment to meals or a vegetarian main.
Leftover beans should be stored in airtight containers in the fridge and consumed within two days to maintain freshness and texture.
Ingredients
- 1 pound pinto beans dried
- 1 tablespoon olive oil
- 1 yellow onion finely diced, medium
- 4 garlic minced, cloves
- ½ teaspoon basil dried
- kosher salt to taste
- black pepper to taste
- ¼ cup ketchup
- ¼ cup Dijon mustard
- 2 tablespoons tomato paste
- 2 cups vegetable broth low sodium
- 3 tablespoons honey
Instructions
- Rinse the pinto beans under cold water, add to the Instant Pot and cover with cold water by 2 inches (about 2 quarts).
- Place the lid on the Instant Pot and move the valve to sealing. Press manual pressure on high for 35 minutes. You’ll notice the Instant Pot will start to come to pressure and then the timer will begin. This can take 8-10 minutes.
- When the cook time is up, carefully let the pressure release by manually opening the valve (use an oven mitt or towel). Carefully open and remove the lid, then drain the beans into a colander or sieve and rinse well. Set aside.
- Set the Instant Pot to the sauté setting on high. Add the olive oil, onions, garlic, and dried basil. Cook until the onions are slightly translucent and garlic is fragrant, 4-5 minutes. Season to taste with salt and pepper.
- Add the ketchup, mustard, and tomato paste to the Instant Pot. Stir constantly and cook until well incorporated, around 2 to 3 minutes. Pour the broth into the Instant Pot and use a spoon to scrape up any browned bits stuck to the bottom. Bring the mixture to a boil and cook for 1 to 2 minutes. Turn off the Instant Pot.
- Return the cooked beans to the Instant pot along with the honey. Stir to combine.
- Place the lid on the Instant Pot and move the valve to sealing. Press manual pressure on high for 15 minutes. When the cook time is up, carefully let the pressure release by manually opening the valve (use an oven mitt or towel). Serve immediately.
Notes
- Store leftovers in an airtight container and refrigerate for up to 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 177mg | 7% |
| Potassium | 797mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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