Pressure Cooker Baked Beans on Toast

Image of Jennifer Mosinski
Rated 5.0 based on 2 customer reviews
Pressure Cooker Baked Beans on Toast
Pressure Cooker Baked Beans on Toast

Ingredients

  • Beans
  • 1 pound dried navy beans
  • cold water to cover
  • 1 large yellow onion, minced
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 1 (14 ounce) can tomato puree 
  • splash Worcestershire sauce  
  • 1 ½ cups water, or more as needed
  • salt to taste

  • Toast
  • 8 slices crusty bread, toasted 
  • chopped fresh Italian parsley to garnish (optional)
  • 1 tomato, sliced (optional)  

Appliances

For best results, we recommend using:

Directions

  1. Place beans in pressure cooker and pour cold water over beans to cover by 1 inch.
  2. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 1 minute. Turn steam vent handle to Venting to quick-release pressure.
  3. Drain and rinse beans under cold water, discarding cooking liquid. Rinse and dry inner pot and return to pressure cooker. 
  4. Heat oil in pressure cooker set to Sauté on High. Sauté onion, carrot, and celery in hot oil until softened, 5 to 10 minutes. Add garlic and sauté until fragrant, about 30 seconds. Press Cancel to turn off Sauté.
  5. Pour beans, tomato puree, and Worcestershire sauce into vegetables and add water until desired consistency is reached. 
  6. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 17 minutes. Let pressure release naturally. 
  7. Season beans with salt to taste. Ladle beans onto toast, garnish with parsley, and serve with sliced tomato. 
Mealthy tip:

Add slices of queso fresco for an extra savory meal.

Make this a vegan meal by using vegan Worcestershire sauce (without the anchovies).

Any variety of bread works. Slice open bolillo bread or cut long slices of a baguette for great results.

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Max Heron

Max Heron says:

I made this for brunch topped with a fried egg and hot sauce, yum! I did the "quick soak" using dried beans, and it's basically magic. I'm so glad I tried this method out, it's a total game changer.

Image of Sam Chandler

Sam Chandler says:

I didn't make this for breakfast but I served it at a casual party at my home as an appetizer/starter and my guests loved it. I used a crusty baguette which was perfect for serving. Don't skimp out on the onion, celery, or garlic because it truly gives this dish wonderful flavor.