Steps to Make Vegan Bean Stew Instant Pot

Instant Pot&Reg; Baked Beans

Rinse the beans well, and add them to your instant pot to the instant pot, add the broth, water, soy sauce, garlic, onion, peppers, chiles, celery, carrots, cumin, thyme, and bay leaf.

Recipe Summary Instant Pot&Reg; Baked Beans

This recipe was passed down through my French Canadian family from my grandmother, to my mother and then to me many years ago. It traditionally takes hours to make, as we let the beans slow cook overnight in the oven on low heat. I decided to try and transform it into a much quicker Instant Pot® recipe with great success! With this method, you don't even have to presoak the beans. These are even better the next day, and they freeze well, too.

Ingredients | Vegan Bean Stew Instant Pot

8 cups water

1 pound dry navy beans, rinsed and picked through

1 tablespoon olive oil

6 ounces salt pork, diced

6 ounces bacon, cut into small pieces

1 small onion, minced

1 ½ cups water, divided

¼ cup ketchup

⅓ cup molasses

¼ cup brown sugar

1 tablespoon yellow mustard

Directions

Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method for 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse the beans with cold water and set aside. Rinse and wipe out Instant Pot® insert and place back into the pressure cooker.

Turn on Instant Pot® and select Saute function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion and briefly cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any brown bits off the bottom. Turn Instant Pot® off.

Whisk together ketchup, molasses, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with the ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method for 20 minutes; quick-release any remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

The salt content of salt pork varies, so you may need to adjust the salt before serving.

Older beans can take longer to cook, so you may need to add an additional 5 to 10 minutes of cook time if your beans are still firm.

Info | Vegan Bean Stew Instant Pot

prep: 15 mins cook: 1 hr 15 mins additional: 40 mins total: 2 hrs 10 mins Servings: 12 Yield: 12 servings

TAG : Instant Pot&Reg; Baked Beans

Side Dish, Beans and Peas, Baked Bean Recipes,

Images of Vegan Bean Stew Instant Pot

Vegan Bean Stew Instant Pot / A simple mixture of the dry beans and basmati rice give this stew its texture, while garam masala in crushed tomatoes with plenty of other spices lend their depth of flavor.