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vegan baked beans in instant pot
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Pressure Cooker New Year’s Baked Beans

It’s tradition to eat legumes on New Year’s Day for good luck. We eat beans every day, but I make some version of baked beans at the start of every new year. On the stovetop or in the oven, the bean prep can take hours. Using a pressure cooker, this version is ready in just over a half hour. Bonus: The beans become delectably tender!
Course entree, Main Course
Keyword beans, holidays, new year
Servings 6 -8 people

Ingredients

  • 3 cups dry navy beans or other small bean (soaked overnight, see note)
  • 2½ - 3 cups chopped onion
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 2-3 teaspoons mild curry powder see note
  • 1 teaspoon fennel seed
  • 1 teaspoon dried thyme
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cardamom
  • Freshly ground black pepper to taste
  • 4 cups water
  • ¼ cup tomato paste
  • 2 tablespoons tamari
  • 2 tablespoons molasses
  • 1 teaspoon sea salt
  • 1 large or 2 small bay leaves
  • 1½ cups chopped apple optional
  • 1½ teaspoons pure maple syrup optional; see note

Instructions

  • Soak the beans overnight, or do a quick soak. After soaking, rinse well and drain.
  • Set a multifunction pressure cooker (such as an Instant Pot) to sauté.
  • Put the onion, vinegar, dried herbs and spices, and pepper in the pot and cook for 5–7 minutes, stirring frequently, until the onion starts to soften. If the mixture is sticking, add a splash of water.
  • Turn off the sauté function and add the soaked beans, water, tomato paste, tamari, molasses, sea salt, bay leaves, and apple (if using). Stir to mix well.
  • Secure the lid and set the valve to the “sealed” position. Press the Manual button and set the cook
  • time for 15 minutes at high pressure. Allow the pot to come to pressure and cook.
  • Once the timer goes off, turn off the pot and allow the pressure to naturally release. Open the pot and allow the beans to cool slightly. (Note: The sauce will still be thin at this point.)
  • Taste and adjust the seasonings, adding the maple syrup and more salt and/or pepper if desired. Then, put the lid back on and let the beans sit in the residual heat for a couple of hours if possible. The more the beans sit, the more they absorb the liquid—and thereby the flavors! Shortly before you’re ready to eat, set the pot to “keep warm” until the beans are nice and hot.