Instant Pot Baked Beans

This Instant Pot Baked Beans are the great side barbecue dish made
completely in the Instant Pot! Start with the dried beans and finish with
the perfect BBQ beans in no time!
Since I’m a cheater and the dried beans can take hours to prepare. I always
use canned beans in the Instant Pot. You should also continue right from
dry because of how quickly and easily they come together!

From Ayurvedic point of View:

For vegetarians, beans , dals, and lentils are an essential source of
nutrition—protein, complex carbohydrates, fiber, and vitamins. As
versatile as they are tasty, dals and lentils are used to make salads,
appetizers, soups, main dishes, side dishes, and desserts, too. They fit
well with other foods, such as grain, vegetables, herbs, and spices.

Servings: 8
Time to Prepare: 15 minutes

Ingredients:

2 cups dry navy beans
6 cups water or vegetable broth
1/2 tsp. ground mustard
1/4 tsp. onion powder
1/8 tsp. black pepper
1/2 cup pure maple syrup
2 tbsp. corn starch
2 tbsp. minced garlic
2 tbsp. Worcestershire sauce
1 cup water
1 can tomato paste (156 ml)
1/2 cup apple cider vinegar
1 1/2 tsp. salt
1-2 pinches red pepper flakes (optional)
3-4 drops liquid smoke (optional)

Instructions:
  1. Place dry beans and water in the Instant Pot. Insert the lid, turn
    the valve into a Sealing, and pick Manual or Pressure Cook for
    a cooking period of 10 minutes.
  2. The Instant Pot will take around 10 minutes to get under
    pressure and start counting down. Once the cooking time is
    over, let the pressure relax naturally for 10 minutes and then
    gently open the lid to relieve the residual pressure.
  3. While the beans are cooked, prepare your sauce by stirring all
    ingredients: water, tomato paste, vinegar, syrup, corn starch,
    garlic, salt, mustard, onion powder, black pepper,
    Worcestershire sauce, pepper flakes, and liquid smoke.
  4. Drain the beans and put it back in the Instant Pot with your
    sauce. Switch to Sauté and cook for 3-4 minutes before it
    begins to boil and thicken.
  5. Serve hot, room temperature or chilled. Save the leftovers in
    the refrigerator for up to 1 week.

Notes:

  1. I’ve provided dry beans cooking times, no soaking beans in the
    recipe. Place your 2 cups of dried beans in a big bowl with 6
    cups of water for the required period of time for soaked beans