Instant Pot Baked Beans

Ingredients

• 300g dried haricot beans
• 1 tsp salt, for soaking
• 1 litre cold water
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 400g passata
• 2 tbsp tomato purée
• 2 tbsp dark brown sugar
• 1 tbsp malt vinegar
• 1 tbsp black treacle
• 1 tsp smoked paprika
• 1 tsp mustard powder
• Salt and black pepper to taste

Method

1. Put the beans in a large bowl with 1 tsp salt and cover with plenty of cold water. Soak for 8 hours or overnight, then drain and rinse.

2. Put the soaked beans and the 1 litre of cold water in the inner pot. Do not fill the pot above the half-way line. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 10 minutes.

3. When the time is up, leave the pot to release pressure naturally for 20 minutes, then carefully turn the valve to Venting to release any remaining steam.

4. Drain the beans, keeping 150ml of the cooking liquid. Wipe out the inner pot.

5. Select Sauté and heat the oil. Cook the onion for 4 minutes, then add the garlic and cook for 1 minute.

6. Add the passata, tomato purée, sugar, vinegar, treacle, paprika, mustard powder, the reserved liquid and the beans. Stir well and simmer, uncovered, for 20 to 25 minutes, stirring occasionally, until the sauce is thick and glossy.

7. Season to taste. Serve on toast or with a jacket potato; the beans keep in the fridge for up to 4 days.