Instant Pot Baked Beans (Vegan & Gluten-Free)

Zoned out on cooking after 50 years of cooking dinner until I got my electric pressure cooker, now cooking's fun again. I'm using the Instant Pot Ultra.

1 + ½ cups dry cannellini beans (or other beans of choice)

20 to 25 g / 1 oz. dried porcini mushrooms or shiitake mushrooms

1 cup warm water

2 tablespoons olive oil

1 medium onion, finely diced

½ long red chili diced or sliced (can be omitted)

¼ teaspoon salt

2 cloves of garlic, finely diced

1 medium carrot, diced into small cubes

400 ml (1 can) of chopped tinned tomatoes or tomato passata

1 tablespoon soy sauce or Tamari sauce

1 tablespoon ketchup

2 tablespoons brown sugar

1 onion stock cube or 2 tablespoons onion soup mix

1 teaspoon smoked paprika (or 1+ ½ regular)

½ teaspoon paprika powder

½ teaspoon allspice powder

2 bay leaves

Directions at instantpoteats.com

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