Pressure Cooker Baked Beans on Toast
- 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
- 8 slices crusty bread, toasted
- chopped fresh Italian parsley to garnish (optional)
- 1 tomato, sliced (optional)
For best results, we recommend using:
- Place beans in pressure cooker and pour cold water over beans to cover by 1 inch.
- 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.
- Drain and rinse beans under cold water, discarding cooking liquid. Rinse and dry inner pot and return to pressure cooker.
- 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.
- Pour beans, tomato puree, and Worcestershire sauce into vegetables and add water until desired consistency is reached.
- 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.
- Season beans with salt to taste. Ladle beans onto toast, garnish with parsley, and serve with sliced tomato.
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.
What others are saying
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.
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.