Instant Pot vegetarian baked beans are an easy no-soak recipe made with dry navy beans and a rich BBQ-style sauce. They cook in under 60 minutes and require no overnight soaking, making them a faster, healthier alternative to canned or slow-baked beans. Each serving is gluten-free, naturally vegetarian, and high in plant-based protein and fiber. This recipe is ideal for meal prep, cookouts, or as a satisfying side dish.
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Why You’ll Love These Instant Pot Vegetarian Baked Beans
Comfort Food with a Time-Saving Twist
There’s something nostalgic about a bowl of baked beans—warm, hearty, and slightly sweet. What makes these Instant Pot Vegetarian Baked Beans special is how quickly they come together without sacrificing flavor. The no-soak Instant Pot beans method eliminates hours of prep, letting you start with dry beans and finish with tender, saucy perfection in under 60 minutes. It’s a recipe that delivers slow-cooked flavor in a fraction of the time, making it perfect for busy weeknights or weekend gatherings. Just like how simple it is to prepare cottage cheese baked ziti.
Healthier and Completely Meat-Free
Traditional baked beans often rely on meat for flavor, but this version proves you don’t need meat to achieve depth. The combination of molasses, mustard, vinegar, and smoked paprika creates a smoky, tangy balance that satisfies both vegetarians and meat-lovers. Plus, beans are naturally high in fiber and plant-based protein, making this dish both filling and nutritious. Since it’s naturally gluten-free and can be made ahead, these homemade vegetarian baked beans fit seamlessly into meal prep plans and dietary needs. They’re versatile enough to stand alone as a main dish or complement your favorite sides.
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Instant Pot Vegetarian Baked Beans
- Total Time: 1 hr
- Yield: 8 servings 1x
Description
Sweet, smoky, and hearty Instant Pot Vegetarian Baked Beans made with navy beans, molasses, and spices. A no-soak recipe perfect for sides or meal prep.
Ingredients
1 lb dry navy beans
3¾ cups water
1 cup ketchup
½ cup light brown sugar
¼ cup molasses
3 tbsp apple cider vinegar
1½ tbsp whole grain mustard
1 tbsp Worcestershire sauce
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
Salt to taste
Red pepper flakes to taste
Instructions
1. Rinse navy beans and add to Instant Pot with water.
2. Cook on Manual High Pressure for 35 minutes, then quick release.
3. Stir in ketchup, brown sugar, molasses, vinegar, mustard, Worcestershire, garlic powder, onion powder, paprika, and salt.
4. Set to Sauté mode and simmer 10–15 minutes until sauce thickens.
5. Taste and adjust seasoning. Garnish with red pepper flakes before serving.
Notes
Skip soaking—Instant Pot cooks beans perfectly.
Simmer longer for a thicker sauce consistency.
Store in the fridge for 4–5 days or freeze up to 3 months.
Use Great Northern or pinto beans as substitutes.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 16g
- Sodium: 280mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Ingredients & Smart Prep Tips for Instant Pot Vegetarian Baked Beans
The Essential Ingredients
To make flavorful Instant Pot Vegetarian Baked Beans, you’ll need just a few pantry staples and seasonings:
- 1 lb dry navy beans – hearty and creamy once cooked
- 3¾ cups water – enough for tender beans without soaking
- 1 cup ketchup – adds sweetness and tomato depth
- ½ cup light brown sugar – balances tang with gentle sweetness
- ¼ cup molasses – creates rich, smoky flavor
- 3 tbsp apple cider vinegar – brightens the sauce
- 1½ tablespoons of whole grain mustard – brings a tangy kick to the dish.
- 1 tbsp Worcestershire sauce – gives savory depth
- ½ tsp garlic powder & ½ tsp onion powder – for aromatics
- ¼ teaspoon of smoked paprika – lends a gentle smoky flavor.
- Salt & red pepper flakes to taste – customize seasoning
This ingredient list is as simple as prepping Cottage Cheese in Mashed Potatoes, yet the results are hearty and deeply flavored.
Smart Prep Tips for Best Results
- Skip soaking: The Instant Pot takes care of softening beans, saving hours of time.
- Layer flavors: Add molasses, mustard, and vinegar after beans are tender to keep flavors vibrant.
- Adjust sweetness: Start with less sugar and taste before adding more—molasses already provides rich depth.
- Thicken sauce: Simmer on sauté mode after pressure cooking if you want a stickier, thicker texture.
- Meal prep friendly: Store in airtight containers for 4–5 days or freeze for long-term storage.
Step-by-Step Method for Instant Pot Vegetarian Baked Beans
Preparing the Beans and Base
Follow these steps to make hearty Instant Pot Vegetarian Baked Beans without soaking:
- Step 1: Rinse beans
Place navy beans in a colander and rinse under cold water to remove any debris. - Step 2: Add to Instant Pot
Combine beans and 3¾ cups of water in the Instant Pot. Secure the lid, set valve to sealing, and cook on Manual High Pressure for 35 minutes. - Step 3: Quick release
Once done, perform a quick release. Drain beans if necessary, but leave a little liquid for flavor.
Building the Sauce and Finishing the Dish
- Step 4: Stir in sauce ingredients
Stir in the ketchup, brown sugar, molasses, apple cider vinegar, mustard, Worcestershire sauce, garlic powder, onion powder, paprika, and salt. Stir to combine. - Step 5: Simmer for flavor
Set Instant Pot to Sauté mode and cook for 10–15 minutes, stirring occasionally until sauce thickens. Adjust sweetness or tang to taste. - Step 6: Serve and enjoy
Garnish with red pepper flakes for a spicy kick. These beans are a perfect Instant Pot side dish to pair with cornbread, roasted veggies, or baked potato and cottage cheese.
Serving Ideas & Health Benefits of Instant Pot Vegetarian Baked Beans
Delicious Ways to Serve These Beans
The beauty of Instant Pot Vegetarian Baked Beans is their versatility. Serve them alongside cornbread, roasted veggies, or fresh salads for a comforting plate. They also make a hearty topping for baked potatoes or pair perfectly with grilled dishes. For a filling vegetarian meal, serve with rice or quinoa, or add them to a grain bowl with greens. At gatherings, they work well as a potluck-friendly make-ahead baked beans dish. Much like enjoying hawaiian sheet pan chicken recipe, this dish is flavorful enough to stand alone but also shines as part of a bigger meal.
Why They’re a Healthy Choice
Beans are a powerhouse of plant-based protein and fiber, keeping you full and supporting digestive health. This recipe is naturally meat-free and can be made gluten-free by choosing the right Worcestershire sauce. The molasses provides iron and potassium, while apple cider vinegar aids digestion. Unlike canned versions, these homemade vegetarian baked beans allow you to control sweetness and sodium. For more insights into the health benefits of beans, see the Harvard Nutrition Source on legumes. With wholesome ingredients and flexible flavors, this recipe is as nourishing as it is satisfying.
FAQ about Instant Pot Vegetarian Baked Beans
How long can I freeze these beans and how should I defrost them?
You can freeze Instant Pot Vegetarian Baked Beans for up to 3 months. Store in airtight containers or freezer bags. To defrost, thaw overnight in the fridge, then reheat on the stovetop or in the microwave with a splash of water if needed.
Can I substitute navy beans with other types?
Yes. Great Northern beans, pinto beans, or cannellini beans all work well in this recipe. Cooking times may vary slightly, but the Instant Pot handles most varieties without soaking.
How can I reduce or alter the sweetness without compromising flavor?
Cut the brown sugar in half or replace part of it with tomato paste for natural depth. You can also use honey or maple syrup for a different balance of sweetness and tang.
Is there a stove-top version or slow-cooker alternative?
Absolutely. On the stove, simmer cooked beans with sauce ingredients for 45–60 minutes until thickened. In a slow cooker, combine all ingredients and cook on low for 6–8 hours.
What meals pair best with this dish?
These homemade vegetarian baked beans are perfect with cornbread, coleslaw, roasted vegetables, or as a side at barbecues. They’re also great paired with grains or spooned over baked potatoes for a hearty main.
If you enjoyed this recipe, don’t forget to save it on Pinterest for easy access later, and follow us on Medium for more plant-based Instant Pot recipes and cooking tips.
Why You’ll Keep Making These Instant Pot Vegetarian Baked Beans
This Instant Pot Vegetarian Baked Beans recipe shows that comfort food can be simple, nutritious, and completely meat-free. With the no-soak Instant Pot beans method, you get tender beans in a rich, smoky-sweet sauce in a fraction of the time it usually takes. The ingredients are pantry staples, the process is straightforward, and the results are consistently satisfying. Whether you serve them as an Instant Pot side dish at a barbecue, spoon them over baked potatoes for a hearty main, or freeze them for meal prep, these homemade vegetarian baked beans will quickly become a go-to favorite in your kitchen.