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 delicious and healthy baked beans recipe. The 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 they’re pretty subtle.
- Mustard: Use your favorite mustard. I used whole-grain mustard here. I didn’t test regular or Dijon mustard, 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 sweet baked beans, add 2 – 3 extra tablespoons of syrup.
- Vinegar: Apple cider vinegar works wonders to add a slight tanginess. 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 1/4 cup tomato paste, but I didn’t find it to be too much at all. You can use a 6 oz can of tomato paste or omit it 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. Depending on your slow cooker, you may need to add water every so often during cooking. There is 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 for 6 – 8 hours, reducing the liquids as noted in the recipe card.
Top Tips
- Make it the day before! For an incredible flavor that will outdo any canned baked beans, I highly recommend making the recipe a day ahead and reheating it 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: To use soaked beans in the instant pot or slow cooker, you will need 2 cups of water (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 can be stored for 5 – 6 days in the refrigerator, in a covered container.
- Freezer: Homemade baked beans are freezer-friendly and freeze 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 a 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 a 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.
HEALTHY 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.
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I liked these but they were a little too tomato-y. I think if I doubled the recipe I wouldn’t double the tomato paste and just use one can. Otherwise they were good and I would make them again.
If I double the recipe do I need to change the time I cook them in the instapot??
Looking forward to enjoying these homemade baked beans!
Hi Mac, no need to adjust the time. I hope they are perfect for you. Please do let me us know how they turn out or if you made any changes. Enjoy! :)
These are good once you get used to them. Looking at them you expect them to taste like the hugely sweet baked beans from the store, but they aren’t sweet (which was what I was looking for). I might put in less vinegar the next time (or I wonder what balsamic vinegar might taste like instead of apple cider).
I guess I prefer a more savory baked beans, but I’m glad you liked them in the end. Maybe I’ll play with the maple syrup to vinegar ratio and see what happens. I had a recent comment about using less vinegar and more maple syrup by 2 tablespoons each which was good. I think balsamic would be nice too. Thank so much for the feedback! Cheers :)
I just made another batch using the 75 minute “no soak” technique and substituting balsamic vinegar for the apple cider vinegar, and I really like they way they came out. I think they taste even better with the balsamic and the beans soaked up more of the liquid so the end result is thicker (which I also like).
I will definitely try the balsamic next time then, that sounds wonderful! I’m glad the new time worked for you too, I think that is the perfect length of time for the ‘no soak’ method, thanks to Tara for testing it out. You may have noticed I upped the maple a bit too, not by much, but thanks to your previous feedback I thought it was a good change. Thanks for the inspiration Tom! Cheers :)
I like this beans recipe more than others. I added slightly less vinegar, more maple syrup, some jalapenos, and 50/50 smoked paprika/paprika. I made it in a traditional stove top pressure cooker. Although 40 minutes was enough for the beans (which I soaked all day) it was like soup, so I had to cook off a lot of the liquid for about an extra hour with the top off and added just a tsp of corn starch. Now it’s perfect. I’m planning to dehydrate most of it for backpacking trips! Thanks for the recipe!
Hi Lynn, I love your additions and changes, sounds delicious! So glad they turned out well for you. Enjoy the beans and all your upcoming adventures! Cheers :)
Thank you for the recipe, I appreciate your time and effort very much. I found the beans needed to cook more so I turned the pot to. back on for 3 minutes and the texture was improved. Next time I will either pre-soak or cook beans on their own for 65 minutes first, rinse and use in the recipe.
I made the recipe as stated except I used fresh garlic and added 1 teaspoon of cayenne pepper. Personally I found the beans too tomatoey, the taste over powered by the smoked paprika and the cider vinegar. I did add the generous pinch f baking soda which helped.
Next time I will use regular paprika, molasses, half the tomatoe paste and 2/3 of the vinegar.
Well very surprised they were not done, I’ve increased the cooking time quite a bit from my original posting. Hmm, I’ll have to make them again soon. Thank you for the feedback!
I followed this recipe with only the following modifications:
1/2 Kidney beans and 1/2 Great Northern (because that’s what we had)
I did use the blackstrap molasses and extra sweetener
I added a little franks hot sauce
This came out great! Like others my beans did not cook consistently but they were certainly all edible and delicious. I think next time I will increase the cooking by a few minutes. Will definitely make this again! Thank you so much for your time and effort!
These were delicious and perfectly cooked in my Instant Pot! I added one package of sliced smoked tofu and really enjoyed the added texture and flavour. Thank you so much for a simple one-pot recipe that does not involve the additional step of cooking the beans first!
Delicious! I didn’t have tomato paste and used barbecue sauce. Results were delicious!
Good recipe. I like it. My partner thinks there is too much apple cider vinegar. What can I add to fix the taste of too much vinegar?
Try adding a small amount of sugar, a generous pinch at a time until it’s balanced. You can also try to counterbalance with adding a generous pinch of baking soda, repeat as needed. Once flavor is balanced, you may need a tad bit of salt. Hope that helps!
How many minutes in instantpot if I pre soak the beans?
With presoaked beans, 40 minutes should be all you need. Someone just commented on this, they presoaked the beans overnight and cooked for 40 minutes with natural release, and great results.. Hope that helps! Enjoy…
Do you add the molasses before cooking or after?
I’m cooking a batch in an instant Pot and a slow cooker.
Great question! Add it before cooking. Enjoy!
Thank you! I made a double batch. The Instant Pot batch is very good. I soaked the beans overnight and cooked for 40 minutes with natural release. The batch in the Slow cooker is still cooking. So many beans! I’ll have a happy holiday crowd.
Great, they hold up well and freeze if you need! Enjoy, and Happy Holidays to you and yours. Cheers :)