Instant Pot British Baked Beans

Prepare the Beans: Place the navy beans in your Instant Pot. Add the water and vegetable broth, ensuring the beans are well submerged. (Prep time: 2 minutes)

Pressure Cook: Secure the lid, ensuring it's properly locked. Select high pressure and set the timer for 28 minutes. Allow 10-15 minutes for the pressure to build. (Cook time: 43 minutes)

Release Pressure & Check Doneness: Carefully release the pressure using the quick-release method (about 5 minutes). Once the pressure is fully released, unlock and remove the lid. Check the beans for doneness; they should be tender but not mushy. (Release time: 5 minutes)

Adjust Cooking Time (If Needed): If the beans are not soft enough, continue cooking in 2-minute increments with quick pressure releases until you reach the desired consistency. Drain the beans, reserving the cooking liquid. (Additional Cook time: 2+ minutes)

Create the Sauce: In the Instant Pot, combine the tomato paste, maple syrup, Worcestershire sauce, apple cider vinegar, brown sugar, and garlic powder with 1 1/4 cups of the reserved bean liquid. (Prep time: 3 minutes)

Combine and Sauté: Add the cooked beans to the sauce, stirring to coat them evenly. Season with salt and pepper to taste. Select the sauté function on low temperature. (Cook time: 1 minute)

Thicken the Beans: Cook until the mixture begins to bubble and slightly thicken, approximately 3 minutes. If the mixture becomes too thick, add more of the reserved bean liquid to achieve your desired consistency. (Cook time: 3 minutes)