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Close up of orange-brown baked beans with a sprig of rosemary on top in a white bowl
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4.58 from 7 votes

Instant Pot Vegan Baked Beans

Easy pressure cooker recipe for vegetarian baked beans using a sweet and smoky homemade barbecue sauce.
Prep Time5 mins
Cook Time27 mins
Total Time1 hr 2 mins
Course: Side Dish
Cuisine: vegan
Diet: Vegan
Servings: 12 servings (½ cup each)
Calories: 129kcal
Author: Cassidy Reeser, MS, RD

Ingredients

  • 1 pound dry navy beans see note #1
  • 3 and ¾ cups water
  • 1 cup ketchup
  • ½ cup light brown sugar adjust to taste
  • ¼ cup molasses
  • 3 tablespoons apple cider vinegar
  • 1 and ½ tablespoons whole grain mustard
  • 1 tablespoon Worcestershire sauce see note #2
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • salt to taste
  • red pepper flakes to taste

Instructions

  • Rinse the dry navy beans and remove any shriveled beans and debris. Add to the Instant Pot with 3 and ¾ cups water. Lock lid in place and set vent to "sealing". Select "high pressure" and adjust timer to 27 minutes.
  • Meanwhile, whisk together all remaining ingredients in a medium bowl to make the BBQ sauce.
  • When the Instant Pot timer is up, allow the pressure to release naturally. This will take 15-20 minutes. Remove the lid and test a couple of the beans to make sure they are tender. If not, cook on high pressure for 2 more minutes, then let pressure naturally release. Repeat as needed.
  • Add the BBQ sauce to the beans. I don't drain off the water because I like saucey baked beans but you can drain it if you prefer a thicker sauce. Select "sauté" and sauté on normal heat for 10 minutes, stirring occasionally. This will thicken the sauce and allow the flavors to meld together.
  • Taste for seasonings (salt, red pepper flakes, etc.) and enjoy!

Video

Notes

  1. Navy beans are a small white bean. This recipe has not been tested with any other kind of white bean (cannellini, great northern, etc.)
  2. Worcestershire sauce: Many brands contain anchovies, but a lot of store-brand versions are anchovy free. 
  3. Leftovers: Keep refrigerated in a closed container for 3-4 days.
  4. Freezing: These baked beans can be portioned into large or individual containers and frozen for up to 3 months. These are the containers I use. It will need to thaw in the fridge for up to 24 hours before enjoying.

Nutrition

Serving: 1serving | Calories: 129kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Sodium: 367mg | Potassium: 246mg | Fiber: 4g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 1.5mg | Calcium: 41mg | Iron: 1.1mg