Healthy Baked Beans (Instant Pot + Slow Cooker)
Healthy vegan Baked Beans made from scratch with dried beans are easy, customizable, and can be made in an Instant Pot or slow cooker with NO SOAKING required (soaked bean method is included)!
If you’ve been looking for a great vegan baked beans recipe – especially one made in an Instant Pot – then I’ve got you covered! Made from scratch with dried beans, these healthy baked beans are full of nutrition, flavor & texture.
Since celebrating my daughter’s bon voyage with a BBQ, I’ve had the itch to make homemade baked beans. I bought my favorite ‘Celebration’ Field Roast to slice and grill (it’s great on the grill) and made canned baked beans, along with these Oven Roasted Red Potatoes and corn on the cob. Needless to say, it was supremely delicious and this family affair set in motion the need to make fresh baked beans!
Journey To The Perfect Baked Beans
The journey to the perfect baked beans has been inspired by readers who have taken the time to leave valuable feedback. This recipe is for no-soaking the beans, but now includes a method for soaking.
Thanks to the many readers who have made this recipe and shared their feedback, and along with my trials and errors, I think we’ve finally found the happy medium with both methods.
Just know that cooking times do vary, but both methods are ‘tried and true’ ensuring that your dried beans cook perfectly every time!
The end result of making these vegan baked beans is perfectly textured beans, with a robust flavor, that’s not too sweet, and has plenty of juices for dipping and swiping. It’s a healthy baked bean recipe I can stand behind 100%!
Ingredient Notes + Tips
In this recipe, dried beans (no canned beans) are cooked with a variety of flavors until tender, creating a most delicious and healthy baked beans recipe. Ingredients are fairly minimal and simple, you may even have everything on hand already!
Here is everything you will need:
- Beans: Start with small white beans, navy or great northern are perfect. You can either choose to use the no-soak method or soak the beans first as noted in the recipe notes. Important tip: Make sure your beans are not expired, as older beans will not cook properly, and may remain hard and undercooked.
- Spices: The main spices are simply smoked paprika, garlic + onion powder, pepper (pref. freshly cracked from the pepper mill), and salt (which will be added at the end to taste). I love bay leaves, but you can omit it if you like, as it’s pretty subtle.
- Mustard: Use your favorite mustard. I used whole grain mustard here. I didn’t test regular or Dijon, but I’m sure they will be great too. If you try them, let us know in the comments.
- Sweetener: The maple syrup will add a little sweetness, but not overwhelming in the least. If you prefer a sweet baked beans, add 2 – 3 extra tablespoons of syrup.
- Vinegar: To add a slight tanginess, the apple cider vinegar works wonders. It also helps break the beans down for easier digestion! As recommended in the comments, try balsamic vinegar for variation (thanks Tom!).
- Liquids: For maximum flavor, use all vegetable broth. Although, I tend to stick with a combo of vegetable broth and water, using half and half of each, with great results.
- Tomato Paste: Personally, I don’t care for baked beans that are overly tomatoey in flavor. This recipe does call for a 1/4 cup tomato paste, but I didn’t find it to be too much at all. Feel to use a 6 oz can of tomato paste or omit the tomato paste altogether if you prefer.
Healthy Optional Add-Ins For Versatility –
- Small diced jalapeno (add a few seeds for extra heat) – if you like heat, you’ll love this addition.
- Diced green bell pepper – add a veggie and color.
- 2 – 4 tablespoons blackstrap molasses (unsulfured) – adds a really nice flavor!
So there you have it, now we’re ready to get cooking!
How To Make Healthy Baked Beans
You can easily make this no-soak baked beans recipe 1 of 2 ways:
(Note – The full printable recipe is at the bottom of this post)
- Instant Pot: With this method you simply saute the onions and spices right in the instant pot. Add the remaining ingredients and cook on HIGH pressure for 75 minutes. Let steam release naturally, another 20 minutes or so. No need to soak the beans! But if you decide to soak the beans first, you can reduce liquids and cut the cook time down to 40 minutes (see recipe card notes).
- Slow Cooker: Simply add all the ingredients to the bowl of your slow cooker and cook on HIGH for 10 – 12 hours. You may need to add water every so often during cooking depending on your slow cooker. No need to soak the beans. But if you do soak the beans first, you can cook on high for 4 – 5 hours or low 6 – 8 hours, reducing the liquids as well as noted in the recipe card.
Top Tips
- Make it the day before! For the most incredible flavor that will out beat any canned baked beans, I highly recommend making the recipe a day ahead and reheating before serving. The flavors will deepen and become even more savory overnight.
Water To Beans Ratio:
If you are wondering how much water you should use when using unsoaked or soaked beans. Follow this guide:
- Unsoaked Dried Beans: When using unsoaked beans, you will need 4 cups of water for both the instant pot and slow cooker methods. Using the slow cooker method, you may need to add extra during cooking depending on your slow cooker.
- Soaked Dried Beans: When using soaked beans, you will need 2 cups of water when using the instant pot or slow cooker methods (see notes in the recipe card below).
Adjusting For Dietary Restrictions
- Oil-free: When sauteing, use 1/4 cup water in place of oil.
- Fat-free: When sauteing the onions, use 1/4 cup water in place of oil. Alternatively, skip the saute step completely.
How To Store
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Homemade baked beans are freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock (remove as much air as possible before zip locking). Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
Serving Suggestions
Baked beans will go perfectly with any of these recipes. You may just find a new combination for the meal rotation!
- Field Roast (burgers, hot dogs, or roasts)
- Smoky Black Bean Burger
- Baked Sweet Potato Wedges
- The Ultimate Vegetable Lentil Loaf
- 5-Ingredient Kielbasa with Peppers & Potatoes
- Favorite Vegan Macaroni Salad
- Vegan Mac & Cheese
- Make a meal with this vegan coleslaw and side of corn
- Toss in diced vegan kielbasa sausage for extra protein
- Don’t forget vegan cornbread or jalapeno cornbread muffins on the side!
If homemade baked beans were not on your list of things to make, I hope they are now. A staple for summer gatherings, they are perfect for BBQs, potlucks, and picnics.
More Easy Instant Pot Recipes!
- Instant Pot Mashed Potatoes
- Instant Pot Applesauce
- Cuban Black Bean + Mango Bowl – Instant Pot
- Instant Pot Quinoa
- Instant Pot Refried Beans
If you try this baked beans recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintHEALTHY BAKED BEANS (VEGAN)
Healthy baked beans made with simple ingredients right in your Instant Pot or Slow Cooker. It’s a no-fuss recipe, just throw the ingredients in and let the cooker do the work!
- Prep Time: 10 min
- Cook Time: 1 hour 15 min
- Total Time: 1 hour 25 minutes
- Yield: 6 cups, serves 12 1x
- Category: Side
- Method: pressure cooker, slow cooker
- Cuisine: Vegan
Ingredients
- 1/4 cup water
- 1 medium onion, diced
- 2 teaspoons smoked paprika
- 1 teaspoon EACH garlic + onion powder
- 1 1b. dried small white beans (navy or great northern) (2 cups), rinsed and odd beans removed (not soaked)
- 4 cups low-sodium vegetable broth (or half water + broth)
- 1/3 cup pure maple syrup
- 1/4 cup tomato paste (use a 6oz. can for extra tomato flavor)
- 1/4 cup apple cider vinegar
- 2 tablespoons mustard (regular, dijon or whole grain)
- 1/2 teaspoon fresh ground pepper
- 2 bay leaves
- 1/2 – 1 teaspoon mineral salt, or to taste
Optional add-ins for variation:
- Small jalapeno, seeds removed and diced (add a few seeds for extra heat)
- Small green bell pepper, cored and diced
- 2 – 4 tablespoons unsulfured blackstrap molasses
Instructions
(These instructions are for the no-soak method, if using soaked beans, see notes below)
INSTANT POT (no soak method):
- Press the SAUTE setting on your Instant Pot and add 1/4 cup water. When hot, add onion and saute for 4 minutes. Add the smoked paprika and garlic powder, cook for 1 minute, or until fragrant, stirring frequently.
- Next add the beans, broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves, ground pepper and salt, gently stir until the tomato paste is dissolved completely and everything is well combined.
- Attach the lid, and make sure the vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set at HIGH for 75 minutes (1 hour + 15 min) for beans that are just done. For softer beans, cook for 90 minutes (1 hour + 30 min). When done, let the steam vent for 20 minutes. Move the vent to open, be careful not to burn yourself as there may still be a little steam left. Remove lid and let cool a bit. Add salt to taste. Remove bay leaves and taste for seasoning. Transfer beans to a serving dish.
- Beans will thicken once cooled. If too thick, add 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
Total cooking time with coming to pressure is about 2 hours and 5 minutes.
SLOW COOKER (no-soak method):
- In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 4 cups water/broth, tomato paste, smoked paprika, garlic powder, mustard, pepper, and bay leaves. Gently stir, until the tomato paste has broken up and dissolved.
- Cook on HIGH for 8 – 10 hours. Check periodically, adding up to 1/2 cup more water as needed (I’ve used up to 1 + 1/2 cups for 8 hours). You will also want to check for doneness towards the end so the beans don’t overcook. Add salt to taste.
Store: Keep leftovers in and airtight container in the refrigerator for up to a week. These freeze wonderfully, and will keep for up to 2 months in the freezer. Thaw before reheating.
Makes about 6 cups.
Serves 8 – 12
Notes
Soaking Methods:
- Long soak: Add the beans to a large pot (or instant pot or slow cooker insert), pick through and discard any odd shaped or colored beans. Fill the pot with water, adding enough to cover the beans with an inch of water. Let soak on the counter for 8 hours, or overnight. You can also let the beans soak in the refrigerator if temperatures are high.
- Quick Soak: If you’re in a hurry, place beans in pot and cover with 3 inches of water, bring to a boil for 5 minutes, remove from heat and let soak for 1 hour. Drain beans before using.
How To Cook Using Soaked Beans
- Instant Pot: If soaking the beans, reduce liquids to 2 cups. Manually set the time for 40 minutes, instead of 75 minutes.
- Slow-Cooker: Follow assembly instructions for slow cooker, reducing the liquids to 2.5 cups, and cook on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Check after a few hours, adding and extra 1/2 cup as needed if water burns away. Add salt to taste.
Use your favorite mustard. I used whole grain mustard here. I didn’t test regular or dijon, but I’m sure they’ll be great too. If you try them let us know in the comments.
These baked beans are not overly sweet. If you prefer sweet baked beans, add an extra 3 – 4 tablespoons of maple syrup after cooking when seasoning for flavor. Best to add at the end so they aren’t too sweet.
Nutritional values are estimates only. See our full nutrition disclosure here.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
Flavor of these is great. In my experience with the IP, I’ve found unsoaked beans don’t cook as evenly as I like, so I generally opt to soak. I found that same issue here, but thankfully, none of the beans are so hard that they’re inedible. I definitely will be making this recipe again, but I will probably soak my beans or add 10 minutes to the cook time. Thanks for the recipe!
I totally agree with you on the time! I’ve updated the time to 65 minutes to be sure the beans are tender. I’ll make a note about soaking the beans and using the shorter cooking time too. Thank you for sharing your experience! Cheers:)
The flavor is absolutely amazing, but for me the beans didn’t cook evenly, and some were still hard (in the instant pot for 50 minutes). Next time I will soak the beans overnight and then reduce the cooking time to 40 minutes. Aside from that issue, they taste sooooo good. To be fair, I did buy cheap beans from cub foods. In my experience, though, pre-soaking is essential, even with the instant pot.
Oh no, well soaking beforehand will definitely assure the beans cook. Hopefully next time they are perfect. I’ll make a note of that in the recipe, thank you for feedback. :)
I wonder how can i do the recipe without an Instant pot or a slow cooker. I have canned beans also haha!
I don’t have the time to do the hole process
Mmmmm!
Looks yummy!
I don’t have an Instant pot or slow cooker…
That means i cannot do the recipe because i don’t know the proportions or what to omit in the ingredients…
These turned out sooo yummy!!! The only thing I did differently is add a tablespoon and a half of blackstrap molasses and a teaspoon of cayenne pepper….thanks for the great recipe!!!
If doubling the recipe in the instant pot, do I also double the water/vegetable broth?
Yes, you want to be sure you have enough water for the beans to soak up. The bean juice will thicken upon cooling. Would love to know how it goes for you doubling the recipe! :)
Sounded so good! But didn’t turn out so great at execution… Upon the first round of cooking as recommended (50 mins, then 20 mins to ventilate), the thick sauce had stuck to the bottom and burnt really bad. Mixing the sauce and adding the small amount of water mentioned in the recipe meant mixing the burnt bits in, and ended up ruining the entire recipe. At the taste test, I found the beans to be pretty raw. I had to cook for an extra 4 hours to get the beans to be fully cooked (really didn’t want to give up on the recipe!) – and added quite a large amount of extra water to get them to soften. Ive tried a few of your recipes and usually they are great! But i think you should double the cooking time and the liquid (or maybe Im doing something wrong? Would totally try again if you know what I did to mess it up!).
Oh my, I don’t know what could’ve happened here. It sounds like you did the right time. I’ve made this recipe about 5 times, the last two times with this cooking time and has been fine for me. So sorry it didn’t work out for you. Nothing worse than having a recipe not turn out well, I feel you on that. I do hope you try again with better results. :)
The only thing I can think of, is possibly the beans were old. When beans are old they don’t cook well and take forever to soften (if they soften at all).
I just made these and they turned out great! Thanks for the recipe. This is just what I was searching for.
Great, JoAnne! Makes my day to know they turned out well. Cheers :)
Did you use low or high pressure?
I used high pressure.
High pressure. Let us know how they turn out! :)
Hi, I made this recipe once before and loved it!! :) I can’t have tomatoes so I made a beetroot/carrot/ onion ‘nomato’ sauce. I don’t have those things in stock but am craving these beans again! Have you or anyone tried this completely omitting the tomato? I saw one lady used BBQ sauce but I don’t have that either only some Liquid smoke randomly. Failing that I’ll just wait until I have stuff to make a tomato-less sauce again!
Perfect timing! Stuck at home waiting for washing machine repair man, who will surely arrive during the last minute of a 4 hour window! I happen to have have everything on hand –including the brilliant jalapeño add in. YUM! This sounds scrumptious! Thanks for what I’m sure is another winner!
Sounds delicious! I was just saying I need to find a really good vegan baked bean recipe! Now to find an instant pot…. ?
No need to find an instant pot! You reminded me to add a slow cooker option. I had planned on it but got ahead myself. You can find it in the notes if you’d like to give this recipe a try. Thanks for the comment! Cheers :)