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Place the dried beans and the water on the instant pot. Cook beans in High Pressure or Manual mode for 25 minutes. Quick release the pressure once beans have finished cooking. Drain the liquid from the beans in a colander and set aside. In the instant pot, add the olive oil, carrots, garlic, and onion. Cook on Saute mode for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock.  Leave the instant pot on saute mode until the mixture begins to boil, then cook for about 15 minutes, stirring occasionally.   With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. Add the beans back into the instant pot with the sauce, and saute on low for 15 minutes.  Enjoy!

Instant Pot English Baked Beans (Gluten Free, High Protein)

Kelly Jensen
These Pressure Cooker British Baked Beans recipe (inspired by Heinz Beans) are a beloved brunch staple - enjoy beans on toast or with a full English breakfast!  These beans are healthier than the canned variety, and are made with vegetables, white beans, and simple spices.  An international favorite anyone can recreate in their Instant Pot!
5 from 2 votes
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Cook Time 35 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Side Dishes
Cuisine American, British
Servings 8 servings
Calories 239 kcal

Ingredients
  

  • 16 ounces dried navy beans about 2 cups or 1lb
  • 1 tablespoon olive oil
  • 3 cloves garlic
  • 1 sweet onion chopped
  • 3 carrots sliced
  • 1 14-ounce container Diced Tomatoes low or no added sodium
  • 2 tablespoons ketchup low or no added sodium
  • 1 tablespoon agave nectar
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon Sea Salt *See Note Below
  • 2 cups Vegetable Stock low or no added sodium

Instructions
 

  • Place the dried beans and the water on the instant pot. Cook beans in High Pressure or Manual mode for 25 minutes. Quick release the pressure once beans have finished cooking.
  • Drain the liquid from the beans in a colander and set aside.
  • In the instant pot, add the olive oil, carrots, garlic, and onion. Cook on Saute mode for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock.  Leave the instant pot on saute mode until the mixture begins to boil, then cook for about 15 minutes, stirring occasionally.
  • With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. Add the beans back into the instant pot with the sauce, and saute on low for 15 minutes.  Enjoy!

Notes

I only used low or no sodium products when I wrote this recipe - that being said, if you use beans, tomatoes, or vegetable stock that is high in sodium, you probably want to skip the salt.  The sodium in canned and processed products can add up, so make sure to taste the beans before adding any additional salt. 

Nutrition

Calories: 239kcalCarbohydrates: 42gProtein: 13gFat: 3gSaturated Fat: 1gSodium: 434mgPotassium: 782mgFiber: 15gSugar: 7gVitamin A: 3966IUVitamin C: 3mgCalcium: 97mgIron: 3mg
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