You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Today I’m making vegan baked beans in the Instant pot! RECIPE BELOW

☆Things mentioned in video☆

Mesh Strainer-

1 lb small white beans
5 cups water
2 bay leaves
1 onion chopped
4 cloves garlic minced
1 cup tomato sauce
1/2 cup maple syrup,
2 tbsp molasses
2 tbsp apple cider vinegar
2 tbsp liquid aminos
1 cup water
1/8 tsp black pepper
1 tbsp yellow mustard (not pictured in video)
pinch salt (optional)

To the inner pot add 1 lb dry beans, 2 bay leaves and 5 cups water. Cook on high pressure for 25 minutes. When 25 minutes is up do a 20 minute natural release. Drain beans and set aside.

Clean inner pot and put it back inside instant pot. Set IP to “saute” mode. Saute onions and garlic for 5 minutes until soft. Add in tomato sauce, maple syrup, molasses, liquid aminos, vinegar, pepper, mustard, 1 cup water and the cooked white beans. Cook on high pressure for 25 minutes. When finished do a 20 minute natural release.

*recipe notes*
add 1/4 tsp salt if you are used to eating high salt foods and want the extra flavor
add smoked paprika or liquid smoke for smoky flavor
add 1 tbsp yellow mustard (I ran out for the video)

Instant Pot Chowder:


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♡♥ thanks for watching ♥♡

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