These incredible Instant Pot baked beans will make your mouth water. Made with a secret ingredient or two, they are vegan and gluten-free, and perfect for meal prepping on the weekend.
Add dried beans to a large bowl and fill up with double the water. Mix in a teaspoon of salt and soak overnight (minimum 8 hours). Strain and rinse before using.
Soak the dried porcini mushrooms in a cup of warm water for 10-20 minutes until rehydrated.
Turn on the Instant Pot and press the Sauté function key. Add the olive oil, onions, and chili and cook for 5 minutes, stirring a couple of time.
Remove the mushrooms from the water (but reserve the water) and chop into small pieces.
After 5 minutes of cooking, the rest of the ingredients, beans, chopped mushrooms, and the reserved mushroom liquid and stir through. Press Keep Warm/Cancel.
Place the lid and lock. Set to Manual, High pressure, and set for 15 minutes. After 3 beeps, the Instant Pot will begin to build up the pressure and start cooking. If cooking un-soaked beans, set the timer to 35 minutes.
Once the timer goes off, release the pressure naturally, for about 10-15 minutes. Open the lid and stir the beans. Serve over toast, rice or any other way you like. These will keep for 3-4 days in the fridge.