Healthy, vegan baked beans made with simple ingredients right in your Instant Pot. No soaking of the beans required. Life made easy & delicious!
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, water/broth, tomato paste, maple syrup, apple cider vinegar, mustard, bay leaves and ground pepper, 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 the time for 65 minutes. When done, let the steam vent on it’s own, takes about 20 minutes. Move the vent to open, 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 transfer beans to a serving dish.
Beans will thicken once cooled. If too thick, add a 2 tablespoons of water at a time, mix well, and repeat until desired consistency.
Store 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.
No need to soak your beans, as the Instant Pot will do all the work. But if you prefer to soak the beans overnight, reduce the Instant Pot cooking time to 40 minutes, with natural release.
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 and extra 2 – 3 tablespoons of maple syrup.
Optional add-ins for variation:
If using blackstrap molasses, add 2 extra tablespoons of maple syrup. You most likely won’t need to add any salt.
SLOW COOKER INSTRUCTIONS:
Pre-soak the beans in a pot, cover beans with 2 inches of water, let set overnight (at least 8 hours). Alternately, place beans in pot and cover with 2 inches of water, bring to a boil, remove from heat and let soak for 1 hour. Drain beans before using.
In bottom of slow cooker, add the onion, beans, maple syrup, vinegar, 3 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 LOW for 8 – 10 hours. Add salt to taste.