Instant Pot Vegetarian Baked Beans

Name: Instant Pot Vegetarian Baked Beans
Prep time: 5 min
Cook time: 1 h
Total time: 2 h 5 min
Yield: 6 servings
Ingredients: 1 tablespoon unflavored oil; 1 large yellow onion; 2 garlic cloves; ½ lb. dried Great Northern beans; ¾ cup tomato juice; ¾ cup vegetable stock; ½ cup barbecue sauce; ¼ cup ketchup; ¼ cup maple syrup; 2 tablespoons Dijon mustard; 1 tablespoon hot sauce; 1 tablespoon vegan Worcestershire sauce*

User Reviews

4.6

30 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings
6 servings
Calories
176 kcal
Course
Side Dish
Cuisine
American

Instant Pot Vegetarian Baked Beans

Iris Warren

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Whether you’re cooking for a weeknight meal, a potluck or a backyard barbecue, Instant Pot BBQ Baked Beans are the perfect side to serve! Spicier and less sweet than the canned version, these vegetarian baked beans burst with flavor.

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Ingredients

Servings

1 tablespoon unflavored oil avocado, canola, vegetable all OK
1 large yellow onion diced
2 garlic cloves minced
½ lb. dried Great Northern beans
¾ cup tomato juice
¾ cup vegetable stock
½ cup barbecue sauce
¼ cup ketchup
¼ cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon hot sauce
1 tablespoon vegan Worcestershire sauce*

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Instructions

Prepare and Soak the Beans
Before you get started, measure out your beans and pick through them, removing any broken beans, rocks or plant debris.
Rinse the beans, then transfer to a large bowl.
Cover with cool water, and let soak for at least 1 hour before draining.
Make the BBQ Baked Beans
Set the Instant Pot to the Sauté setting for 15 minutes.
Add the oil and let heat.
Sauté the onion and garlic, stirring constantly until the vegetables have softened.
Measure in the dried beans, tomato juice, vegetable stock, barbecue sauce, ketchup, maple syrup, Dijon mustard, Sriracha sauce and Worcestershire sauce. Stir until combined.
Place the lid on the Instant Pot, and set to cook on high pressure for 45 minutes.
Once the beans have cooked, let the pressure naturally release for 5-10 minutes, then quick release until all the pressure is gone.
Serve warm with your favorite barbecue dishes.

Notes

This recipe calls for DRIED beans. Please don't substitute canned beans. Make sure your beans aren't too old, too, as I've run into a problem with older beans not wanting to cook.
Worcestershire sauce is NOT inherently vegetarian, so read the ingredients of your bottle. Please find vegan Worcestershire sauce to make these beans vegetarian-friendly.
Use the right ingredients. Dried beans are the ones we want for this easy baked beans recipe to be a success. Also, ensure the other ingredients you're adding to the mix are vegetarian if you're fixing this for vegetarian friends. (Worcestershire sauce is sometimes not, so read the label.)
How to store Instant Pot Baked Beans: Once cooled off, place in an airtight food storage container. Store in the fridge for 3-4 days. Reheat in the microwave until they're at the optimal temperature.
Season to taste. While I think this combination is pretty dang perfect, you might like your BBQ baked beans a little sweeter. That's OK. Follow the instructions, then give the beans a taste. If it needs more sweetness, add another small drizzle of maple syrup. If you like it spicier, feel free to add in more hot sauce. Just don't use a heavy hand while tinkering!