Vegan Baked Beans (Instant Pot)

Ingredients

• 454 g (1 lb)navy beans, picked over
• 15 ml (1 tbsp)kosher salt
• 1 mediumwhite onion, diced
• 1green pepper, diced
• 3 clovesgarlic, minced
• 5 ml (1 tsp)jalapeño, minced (optional)
• 473 ml (2 cups)water
• 473 ml (2 cups)low-sodium vegetable stock
• 170 g (6 oz)tomato paste
• 60 ml (¼ cup)molasses
• 50 g (¼ cup), packedbrown sugar
• 15 ml (1 tbsp)yellow mustard
• 5 ml (1 tsp)apple cider vinegar
• 1.25 ml (¼ tsp)black pepper
• 1.25 ml (¼ tsp)smoked paprika

Instructions

1. 1

   Sort and salt

   Pick through the beans and remove any debris. Put them in a large pan, cover with 5–7.5 cm (2–3 inches) of water, and stir in the salt. Bring to the boil.

2. 2

   Soak the beans

   Boil the beans for 1 minute, then take the pan off the heat and cover it. Leave to soak for at least 1 hour, then drain and rinse the beans thoroughly.

3. 3

   Soften the vegetables

   Set the Instant Pot to SAUTE on LESS power. Cook the diced onion, green pepper and jalapeño until softened. Stir in the minced garlic, then switch the Instant Pot off.

4. 4

   Add beans and water

   Pour 473 ml (2 cups) of water into the Instant Pot, add the rinsed beans and stir.

5. 5

   Mix the sauce

   In a separate bowl, whisk together the vegetable stock, tomato sauce, molasses, brown sugar, mustard, vinegar, pepper and paprika until smooth. Pour the sauce over the beans and mix well.

6. 6

   Pressure cook

   Fit the lid and check that the vent is set to SEALING. Set the Instant Pot to MANUAL, HIGH PRESSURE, for 45 minutes.

7. 7

   Release the pressure

   When the countdown ends, let the pressure release naturally for at least 15 minutes. Carefully release any remaining pressure manually; the escaping steam is very hot.

8. 8

   Thicken the beans

   Remove the lid and stir the beans. If there is still a lot of liquid, set the Instant Pot to SAUTE and cook until the sauce reaches your preferred consistency.

9. 9

   Taste and adjust

   Taste the beans and adjust the seasonings if needed.

What are vegan baked beans?

Baked beans are a familiar American side, often served at barbecues and shared meals. Despite the name, this version is cooked under pressure rather than baked in an oven.

Navy beans make a hearty base, while tomato, molasses and brown sugar give the sauce its rounded sweet-and-tangy character. The Instant Pot shortens the cooking process, though the beans still need a quick soak first.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 25g protein, 100g carbs, 2g fat.

Most of the carbohydrates and much of the protein come from the navy beans, with additional carbohydrates from the molasses and brown sugar. The recipe is low in added fat, while the salt and vegetable stock contribute most of the sodium. Serve a moderate portion alongside vegetables or salad for a more balanced plate.

Why start with a quick soak?

Bean prep: picking through the dry beans removes any small debris before cooking. The brief boil and covered soak give them a head start before they go into the pressure cooker.

Rinsing: drain and rinse the beans well after soaking. This clears away the soaking water before you add them to the pot.

Building the flavour

Vegetable base: soften the onion and green pepper on the Instant Pot’s lower SAUTE setting, then stir in the garlic. The optional jalapeño adds a little heat.

Sauce: whisk the stock, tomato, molasses, sugar, mustard, vinegar and spices separately before adding them. This helps combine the sweet, sharp and smoky flavours evenly.

Getting the texture right

Pressure cooking: use the HIGH PRESSURE setting for 45 minutes, then allow at least 15 minutes for a natural release before venting any remaining pressure. Keep clear of the hot steam when releasing it.

Finishing: stir the beans after opening the pot and check how much liquid remains. If the sauce is thinner than you like, use SAUTE to reduce it, checking frequently as it thickens.

Serving at a barbecue

These beans work as a side for barbecue dishes, grilled vegetables or other picnic-style plates. They also pair well with a simple green salad or steamed vegetables to add freshness alongside the rich, sweet sauce.

A note on the sauce ingredients

Tomato: the ingredient list specifies tomato paste, while the method refers to tomato sauce. Check the product and recipe source before cooking if you need to resolve that difference.

Salt: kosher salt can vary in grain size and saltiness by brand. Taste the finished beans before adding any more seasoning.

Recipe notes & tips

• Sort through the dry beans carefully before soaking.
• Keep the jalapeño out if you prefer a milder sauce.
• Whisk the sauce ingredients until smooth before pouring them into the pot.
• Make sure the vent is set to SEALING before pressure cooking.
• Let the pot release naturally for at least 15 minutes before venting the rest.
• Use SAUTE at the end to reduce excess liquid, stirring and checking the consistency.

Variations

• Adjust the heat: leave out the jalapeño for a milder batch.
• Smokier flavour: increase the smoked paprika slightly to suit your taste.
• Less sweetness: reduce the brown sugar and taste the sauce before pressure cooking.
• Extra tang: add a little more apple cider vinegar to the finished beans.
• Serve as a main: pair the beans with a grain and vegetables for a more substantial plate.

Common mistakes to avoid

• Skipping the sort: small debris can remain among dry beans, so check them before soaking.
• Rushing the soak: leave the boiled beans covered for at least 1 hour as directed.
• Forgetting to rinse: drain and rinse the soaked beans thoroughly before adding them to the pot.
• Opening too soon: allow at least 15 minutes of natural pressure release before venting manually.
• Ignoring the steam: keep hands and face away from the vent when releasing pressure.
• Serving it too thin: if there is a lot of liquid, cook on SAUTE until the sauce reaches the consistency you prefer.

How to store

Cool the beans and refrigerate them in a covered container for up to 3–4 days. Reheat gently in a saucepan or in the microwave, stirring and adding a splash of water if the sauce has thickened.

Frequently asked questions