Instant Pot Smoky Korean BBQ Baked Beans

Ingredients

• 2 (16-ounce) cans vegetarian baked beans, drained and rinsed
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Directions

1. In a 6-quart Instant Pot, combine all ingredients and stir to combine.
2. Secure the lid and set the pressure release valve to “Sealing.”
3. Select the “Manual” setting and set the cooking time to 3 minutes.
4. When the cooking time is complete, let the pressure release naturally for 10 minutes before carefully turning the pressure release valve to “Venting” to release the remaining pressure.
5. When the pressure is completely released, remove the lid and stir the beans. Serve warm.

Interesting Facts

• This recipe is vegan friendly and free of dairy and eggs.
• The Instant Pot makes this recipe a breeze to make and helps to infuse the smoky flavors into the beans.
• The beans can be served as a side dish or as a topping for burgers, hot dogs, or tacos.