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.

Easy Instant Pot Vegetarian Baked Beans Recipe

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

Scale

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

Cook Mode Prevent your screen from going dark

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