Instant Pot Vegan Baked Beans
A Perfect Blend Of Sweet, Savory And Smokey Flavors. These Easy To Make Vegetarian Baked Beans Are A Classic Summer Cookout/ Barbecue Side Dish And Perfect With Our Mushroom & Tofu Veggie Skewers. Ready in under 30 minutes.
Servings: 8
Calories: 70kcal
Equipment
- Instant Pot
Ingredients
- 2-15oz cans Navy Beans - Do not drain beans
- ½ cup Onions - Diced
- ¼ cup Molasses
- 5 tablespoons Brown Sugar
- ½ cup Ketchup
- 2 teaspoon Worcestershire Sauce
- 1 teaspoon Dry Mustard powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- Dice onion and open cans of navy beans do not rinse.
- Spray inside of inner pot with a little spray oil for easier clean up.
- Add all the remaining ingredients to the Instant Pot
- Close and lock the lid
- Select “Pressure Cook” button
- Select “Pressure Level” button and select high
- Set for 3 minutes. It will take a few minutes for the pressure to build and begin the 3 minute cooking cycle.
- After the instant pot completes the 3 minute pressure cooking cycle; allow to sit for 10 minutes before releasing the remaining pressure
- Open quick release valve
- Unlock & remove lid
- Keep them warm until you’re ready to serve.
Notes
Storage
- To Store. Cool before refrigerating. Store in airtight container. Store in refrigerator for up to 4 days.
- To Freeze. Let baked beans cool completely, then store in a freezer-safe, airtight container or ziploc bag for up to 3 months. Thaw overnight in the refrigerator, then reheat.
- Make In Advance. Yes, its actually better if you do. The flavor actually intensifies as the beans sit, so good. Prepping ahead of time is also a great time-saver for the summer barbecue. And a great time saver when meal prepping, or batch cooking.
Nutrition
Calories: 70kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 237mg | Fiber: 1g | Sugar: 16g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg