Baked Beans Recipe Vegetarian Pressure Cooker Made Easy

Baked beans are a comforting classic, and making them vegetarian in a pressure cooker is a game-changer. This method not only saves time but also infuses the beans with deep, rich flavors without the need for meat or long hours of simmering.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your repertoire, this baked beans recipe is hearty, wholesome, and perfect for any occasion.

Using simple pantry ingredients and your trusty pressure cooker, you can whip up delicious baked beans that are sweet, smoky, and tangy. This recipe is an ideal side dish for barbecues, a protein-packed topping for toast, or even a satisfying meal on its own.

Plus, it’s incredibly versatile, allowing you to customize the flavors to your liking. Let’s dive into how you can make this easy, flavorful, and vegetarian baked beans recipe with your pressure cooker.

Why You’ll Love This Recipe

This vegetarian baked beans recipe is a true winner for several reasons:

• Quick and Easy: The pressure cooker drastically reduces cooking time compared to traditional stovetop methods.
• Healthy and Nutritious: Packed with protein and fiber from navy beans and wholesome ingredients without any meat.
• Flavorful: A perfect balance of sweetness, smokiness, and tanginess that makes each bite irresistible.
• Versatile: Great as a side dish, a main meal, or even as a topping for your favorite baked potatoes or toast.
• Budget-Friendly: Uses pantry staples and dried beans, making it cost-effective and easy to prepare anytime.

Ingredients

• 1 ½ cups dried navy beans (rinsed and soaked overnight)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 2 tablespoons molasses
• 2 tablespoons maple syrup or brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon mustard (Dijon or yellow)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Optional: 1 small jalapeño, finely chopped (for heat)

Equipment

• Electric pressure cooker (such as Instant Pot)
• Measuring cups and spoons
• Large spoon or spatula for stirring
• Knife and cutting board
• Fine mesh strainer (for rinsing beans)
• Mixing bowl (for soaking beans)

Instructions

1. Soak the beans overnight: Rinse the dried navy beans thoroughly under cold water. Place them in a large bowl and cover with plenty of water. Let soak overnight or for at least 8 hours. This reduces cooking time and helps with digestion.
2. Prepare the aromatics: Turn on the sauté function of your pressure cooker and heat the olive oil. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add spices and liquids: Stir in the smoked paprika, cumin, black pepper, mustard, molasses, maple syrup, and apple cider vinegar. Mix well to combine with the onion and garlic.
4. Add the beans and tomato sauce: Drain the soaked beans and add them to the pressure cooker. Pour in the tomato sauce and vegetable broth, stirring gently to combine all ingredients.
5. Pressure cook the beans: Secure the lid on your pressure cooker and set it to high pressure for 25 minutes. Make sure the steam valve is set to sealing.
6. Natural release: Once cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure manually.
7. Check consistency and seasoning: Open the lid and stir the beans. If there is too much liquid, use the sauté mode to simmer and thicken the sauce for 5-10 minutes. Adjust salt and seasoning to taste.
8. Serve warm: Your vegetarian baked beans are now ready to enjoy! Garnish with fresh herbs if desired.

Tips & Variations

“For a smoky depth without meat, smoked paprika is your best friend in vegetarian baked beans!”

• Use canned beans: If short on time, you can substitute 3 cans (15 oz each) of drained and rinsed navy or cannellini beans, reducing pressure cook time to 5 minutes.
• Add vegetables: Diced bell peppers, carrots, or celery can be sautéed with onions for added texture and nutrition.
• Spice it up: Add a pinch of cayenne pepper or chopped chipotle peppers in adobo sauce for a smoky heat.
• Sweetener swap: Use agave syrup or date syrup instead of maple syrup or molasses for different sweetness notes.
• Make it smoky: A small piece of smoked tofu or a splash of liquid smoke can enhance the smoky flavor.

Nutrition Facts

Serving Suggestions

Vegetarian baked beans make a fantastic and hearty addition to many meals. Here are some ways to enjoy them:

• Serve them alongside grilled vegetables or a fresh green salad for a balanced meal.
• Top your morning toast or English muffins with baked beans and a sprinkle of vegan cheese for a comforting breakfast.
• Use them as a filling for vegetarian burritos or tacos, paired with avocado and salsa.
• Pair with cornbread or try this Green Chile Cheese Bread Recipe for a delicious combo.
• Add a spoonful as a side to your favorite veggie burger or sandwich for extra protein and flavor.

Conclusion

This vegetarian baked beans recipe made in a pressure cooker is a true kitchen gem. It brings together simple pantry staples and spices to create a dish that’s not only delicious but also packed with nutrition and plant-based protein.

The pressure cooker cuts down the cooking time dramatically, making it perfect for busy weeknights or meal prepping for the week ahead.

Whether you’re new to vegetarian cooking or a seasoned pro, this recipe is flexible and easy to adjust to your taste preferences. You can experiment with spice levels, sweetness, and add-ins to make it your own.

For more cozy and wholesome recipes, be sure to check out our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for dessert or start your day with a treat like the Glazed Twist Donut Recipe.

Enjoy your homemade vegetarian baked beans – a comforting dish that’s as nourishing as it is flavorful!

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