1lb454 g dry cranberry beans, pinto beans or navy beans
6cups1.4 L water
1cup150 g chopped onion
Pressure Cooker Ingredients
4cups944 ml water
2cups240 g minced peeled apple
3tbsp45 ml Dijon mustard
2tbsp30 ml molasses or date syrup
2tsp3 g dried thyme
2tsp10 ml liquid smoke
¼cup50 g brown sugar or maple syrup or date syrup
3tbsp45 ml tomato paste
2tbsp30 ml apple cider vinegar
Salt or salt substituteto taste
Put the dry beans and water into your electric pressure cooker. Cook on high pressure for 8 minutes. Manually release the pressure. Drain the quick-soaked beans and rinse them and the inner liner.
Alternatively, you can soak the beans overnight and strain then go straight to step 3.
Heat on the sauté setting. Once hot, add the onions with a bit of water and cook until translucent. Add the water, apples, mustard, molasses, thyme and liquid smoke to your Instant Pot along with the quick-soaked beans.
Cook on high pressure for 15 minutes. Carefully release the pressure manually. Try to mash one of the beans with a fork to see if it is soft. If not, put the lid back on and cook for 5 minutes.
Release the pressure manually. Stir in the brown sugar, tomato paste and vinegar. Taste and add salt.
If there’s too much liquid left, you can always turn your Instant Pot to sauté and cook off any extra liquid.
You can make in a 3-quart, 6-quart or 8-quart (3-L, 6-L or 8-L) Instant Pot.