Instant Pot® British Baked Beans on Toast
Prep: 15 minutes plus pressurizing and standing
Pressure Cook/Cook: 46 minutes • Serves: 6
2 tablespoons olive oil
2 medium shallots, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1/4 cup maple syrup
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1-1/2 cups cherry tomatoes
2 cups loosely packed baby spinach
6 slices French bread
1. In 5-quart Instant Pot, add beans and 4 cups water. Place lid on Instant Pot and close pressure valve to seal; pressure cook 25 minutes. Quick release pressure; let stand 10 minutes before removing lid. Drain beans.
2. In Instant Pot, heat 1 tablespoon oil on Sauté-Normal. Add shallots; cook and stir 4 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Stir in tomato paste; cook and stir 1 minute. Stir in syrup, vinegar, mustard, 1/2 cup water and beans. Place lid on Instant Pot and close pressure valve to seal; pressure cook 15 minutes. Quick release pressure; let stand 10 minutes before removing lid. Makes about 4 cups.
3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add tomatoes; cook and stir 5 minutes or until tomatoes burst. Add spinach; cook and stir 2 minutes or until spinach wilts. Makes about 1-1/2 cups.
4. Toast bread; serve beans and tomato mixture over toast.
Approximate nutritional values per serving (1 piece toast, cup bean mixture, 1/4 cup tomato mixture):
359 Calories, 6g Fat (1g Saturated), 0mg Cholesterol,
375mg Sodium, 62g Carbohydrates, 8g Fiber, 15g Protein