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instant pot pressure cooked with baked beans

Instant Pot Vegan Baked Beans

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 35 minutes
  • Yield: ~7 cups
  • Category: side dish
  • Cuisine: BBQ, gluten-free, vegan, vegetarian, American

Description

Instant Pot Vegan Baked Beans! You’ve gotta make these for your next BBQ! Ready in less than an hour, these beans are so much healthier than the canned variety and packed with plant-based protein and fiber. Vegan and gluten-free. 


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 35 minutes
  • Yield: ~7 cups
  • Category: side dish
  • Cuisine: BBQ, gluten-free, vegan, vegetarian, American
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 35 minutes
  • Yield: ~7 cups
  • Category: side dish
  • Cuisine: BBQ, gluten-free, vegan, vegetarian, American
Scale

Ingredients

  • 1 pound dried pinto or navy beans
  • 1/2 tablespoon salt 
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1 medium green bell pepper, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 1/3 cup molasses
  • 1/2 cup ketchup
  • 1 tablespoon vegan Worcestershire sauce (I used Annie’s brand) 
  • 1/4 cup packed brown sugar
  • 1 teaspoon dry mustard or 1 tablespoon dijon mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika 
  • 2 cups water
  • 1 tablespoon apple cider vinegar

Instructions

  1. Rinse the beans and sort to remove any debris. Place the beans in a bowl with 1/2 tablespoon salt and cover with 2-3 inches of water. Let soak overnight or for 8 hours, then drain Alternatively, place beans and 8 cups water in a saucepan and bring to a boil. Let cook for 2 minutes, then remove from heat, cover and let stand for one hour. Drain, then proceed with recipe. 
  2. Hit saute on the Instant Pot and add the olive oil and the onion. Cook for 2-3 minutes until onion is soft; add the salt, green bell pepper and garlic. Cook another 3-4 minutes until vegetables are tender. 
  3. Add the rinsed beans, molasses, ketchup, Worcestershire sauce, brown sugar, dry mustard, chili powder, paprika and 2 cups water. Cover and make sure the vent is set to to sealing. Cook on high pressure for 40 minutes. 
  4. Let sit for 15 minutes, then release the pressure to let the beans come down. Stir in apple cider vinegar. Season to taste, adding more salt if needed. 

Nutrition

  • Calories: 171
  • Sugar: 11 g
  • Sodium: 95 mg
  • Fat: 2 g
  • Unsaturated Fat: 1 g
  • Carbohydrates: 33 g
  • Fiber: 8 g
  • Protein: 8 g

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