Baked Beans - Instant Pot

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Ingredients

Makes: 16 - 1/2 cup Servings

1 Tablespoon olive oil or grapeseed oil

1 onion chopped into small pieces

2 cloves garlic

4 teaspoons paprika

1/4 cup water

4 cups broth, chicken or vegetable or combination

2 (156ml) cans tomato paste

1/4 cup molasses

1/2 cup maple syrup

1 Tablespoon Worcestershire sauce (we used Lea & Perrins)

4 Tablespoons mustard (we used prepared mustard, Kuhne brand-German)

8 cups pre-soaked small white navy beans (pre-soaking overnight will make them swell up to size)

1 teaspoon black pepper

1 teaspoon salt

4 bay leaves

1/2 cup apple cider vinegar

TO THICKEN: 2 Tablespoons cornstarch (or you can substitute flour)

Directions

1. Set the instant pot to sauté.

2. Pour in one tablespoon of olive oil or grapeseed oil. Chop the onion into small pieces. Put the chopped onions into the instant pot and sauté for a few minutes, stirring with a wooden spoon until soft. Smash and chop the garlic into small pieces and add to the cooking onions, stir and cook another minute. Add the paprika to the mixture.

3 Add the 1/4 cup water and stir together. Add the broth. You can use whatever type of broth you have, chicken or vegetable or a combination of both. One tetra pack is 946ml and equals 4 cups. Add the tomato paste, molasses, maple syrup and Worcestershire sauce. Add the mustard, pre-soaked beans, salt, pepper and bay leaves and stir together. Be sure BEANS are PRE-SOAKED. Add the apple cider vinegar. Stir everything together to combine well.

4. Put the lid on the pot. Be sure the vent is in the SEALED position. Push the pressure cooker button and manually set the time for 40 minutes. When done let the pot steam vent on its own. It will take about 20 minutes. Once it has vented the lid will open. Remove the lid from the pot. The beans would cook faster but the longer they cook the more tender they are so we suggest a bit longer cooking time..

5. The beans will be cooked and the liquid will be very runny. Now you need to drain the liquid into another pot using a colander to catch the cooked beans.

6. Transfer the beans to a suitable sized heat proof pot and remove the bay leaves. Let the liquid cool a little.

To Thicken and make a nice rich looking sauce:

1. Put 2 Tablespoons cornstarch into a small bowl. Add a bit of the cooked bean liquid to the bowl and use a fork to stir. Keep adding liquid a bit at a time stirring with the fork to form a nice smooth liquid. You do not want there to be any lumps, so keep stirring until it looks right.

2. Bring the pot with the cooked bean liquid to a boil and add the creamy cornstarch mixture to the pot. Use a spatula to stir while you bring the mixture to a boil. Shut off the heat and add the cooked beans. Gently stir in to coat all the beans in the nice thick sauce. Transfer the beans into the Dutch oven. You can serve immediately or let cool down and reheat in the Dutch oven when needed.

ENJOY!

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