Instant Pot® Vegetarian Baked Beans

Be the first to rate & review!
2 Photos

Vegetarian baked beans made simple in a multi-functional pressure cooker. While this recipe does require cooking the beans in tw0 steps, the beans' texture is perfectly consistent. Bonus is that you don't have to soak the beans overnight.

Submitted by Soup Loving Nicole
Published on March 9, 2020
Prep Time:
5 mins
Cook Time:
1 hr
Additional Time:
25 mins
Total Time:
1 hr 30 mins
Servings:
10
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 10 servings

  • 1 (16 ounce) package dry navy beans, rinsed and picked through

  • 8 cups water

  • 1 medium onion, chopped

  • 1 green bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon vegetable oil

  • 2 teaspoons smoked paprika

  • 1 ¼ cups vegetable broth

  • ¼ cup pure maple syrup

  • ¼ cup apple cider vinegar

  • 3 tablespoons tomato paste

  • 2 tablespoons yellow mustard

Directions

  1. Place beans in a multi-functional pressure cooker (such as an Instant Pot ®). Cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.

  2. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Drain beans in a colander.

  3. Select the Saute function and add onion, bell pepper, garlic, oil, smoked paprika, and garlic. Saute until onions are translucent, about 3 minutes. Turn off.

  4. Return drained beans back to the pot. Add broth, maple syrup, vinegar, tomato paste, and mustard. Stir to combine.

  5. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build. Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Remove the lid and let sit 5 minutes to thicken.

Cook's Notes:

Substitute 2 jalapenos for the bell pepper for some kick if desired.

For thicker beans, add 1/4 cup vegetarian barbecue sauce before serving.

Nutrition Facts (per serving)

204 Calories
2g Fat
36g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 204
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 141mg 6%
Total Carbohydrate 36g 13%
Dietary Fiber 12g 43%
Total Sugars 8g
Protein 11g 22%
Vitamin C 13mg 15%
Calcium 89mg 7%
Iron 3mg 17%
Potassium 657mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Vegetarian Baked Beans with Canned Beans
2 Ratings
Vegetarian Baked Beans in Tomato Sauce
1 Rating
Home-Style Vegetarian Baked Beans
1 Rating
close up view of Baked Beans with bacon
Quick Instant Pot® Baked Beans
4 Ratings
Vegetarian Baked Cranberry Beans
Instant Pot Smoky Korean BBQ Baked Beans
Vegetarian Baked Beans
7 Ratings
close up view of Instant Pot Baked Beans in a white bowl with a metal spoon, with a blue kitchen towel in the background
Instant Pot Baked Beans
60 Ratings
Instant Pot® Baked Black Beans
3 Ratings
Gigantes (Greek Lima Beans)
85 Ratings
English breakfast with Briitish baked beans
Instant Pot British Baked Beans
4 Ratings
Baked beans in a pot with wooden spoon.
Baked Beans from Scratch
149 Ratings
Pat's Baked Beans
880 Ratings
close up view of Baked Beans in red sauce, with feta cheese and fresh herbs, in a white bowl
My Big Fat Greek Baked Beans
19 Ratings
Slow-Cooked Baked Beans
18 Ratings
Slow Cooker Baked Beans Using Canned Beans
77 Ratings