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These Vegetarian Instant Pot Baked Beans are perfect for summer barbecues and budget-friendly dinners. Tender navy beans combined with a few pantry staples to create a wildly flavorful side dish. Learn how easy it is to make in a fraction of the time with this easy Instant Pot method!
This recipe is part of my Instant Pot Beans series, showcasing how versatile and economical it is to cook beans from scratch. Cooking beans from dry instead of using canned beans not only saves money but also allows you to control the ingredients, ensuring a healthier and more flavorful meal.
Furthermore, a pressure cooker like the Instant Pot makes the process quick and hassle-free, making it easier than ever to incorporate beans cooked from scratch into your meals.
So if you've made my Instant Pot Navy Beans and loved them, take it to the next level and make these Instant Pot Baked Beans!
If you're interested in learning how you can use an Instant Pot to save more money on groceries, make sure to grab my free ebook: 7 Ways an Instant Pot will save you money.
A Cost Comparison
If you've followed me for any length of time, you know that I am always saying that cooking beans from scratch is 3-4 times cheaper than buying them canned. But just like refried beans, that savings goes up even more when it comes to baked beans!
This recipe makes 15 half cup servings of baked beans and comes out to about $0.24 per serving. At my local Walmart, a 28 oz can of baked beans costs $2.73 and contains about 6 servings. This means it costs $0.45. Twice as much as homemade beans!
Not to mention, store-bought baked beans are often made with high fructose corn syrup, preservatives, excessive sodium, and artificial colors. So when you can make it at home for half the price and it's better for you? This homemade baked beans recipe is a win all-around!
Ingredients
Here is a brief rundown of everything you'll need to make this recipe. For full measurements, jump to the recipe card.
- Navy beans: The base of our Instant Pot baked beans recipe is navy beans. We find they add the creamiest texture and absorb flavor well.
- Yellow onion: Adds sweet and savory depth of flavor.
- Garlic: Enhances the overall taste with its aromatic punch. For the best flavor, use freshly minced garlic.
- Water: Although these beans are pre-soaked, you will still need a bit of additional water to finish cooking the beans until tender.
- Brown sugar: Sweetens the beans and helps thicken the liquid to a rich consistency. If desired, you can swap in coconut sugar or a liquid sweetener such as maple syrup or honey. Note that if you are using a liquid sweetener, your baked beans will be more runny.
- Apple cider vinegar: Adds a slight tang and cuts through the richness.
- Dijon mustard: Balances the sweetness in the brown sugar and the tanginess in the apple cider vinegar. You can also use yellow mustard for a milder flavor.
- Paprika: Provides mild smokiness and contributes to the reddish hue of the final beans.
- Liquid smoke: Adds that classic smoky flavor. My favorite liquid smoke to use is by the brand Lazy Kettle. I find some brands to be very overpowering, so if you haven't cooked with your liquid smoke before start with just 1 teaspoon and increase to taste.
How to Make Instant Pot Baked Beans
- Soak the dried beans overnight: Place the dry navy beans in a large bowl and cover with at least 3 inches of fresh water. Soak the beans for 8-12 hours, or overnight, then drain and rinse. I recommend checking the beans after about a few hours to make sure there is enough water left to fully cover the beans.
- Combine Ingredients: Add the soaked, drained beans to your pressure cooker's inner pot along with the diced onion, minced garlic, water, ketchup, brown sugar, apple cider vinegar, Dijon mustard, paprika, and salt. Mix everything together well.
- Cook for 40 minutes: Seal the Instant Pot and set it to pressure cook for 40 minutes under manual high pressure.
- Naturally release pressure for 20 minutes: Once the cooking time is up, allow the pressure to do a natural pressure release for 20 minutes, then carefully quick release any remaining pressure.
- Add the liquid smoke: Gently stir the liquid smoke in with the cooked beans. Taste and adjust the seasoning with more salt and black pepper if needed. Enjoy!
Serving Suggestions
If you've been looking for the perfect summer side dish to bring to your next BBQ, these baked beans are it! They're easy to make in advance, can easily feed a crowd, and pair well with just about any meaty or Vegan BBQ recipes you'd find at a summer cookout. Once people try it, it's going to be the must-have side dish at any summer BBQ in the future!
- As a Side Dish: Complements a wide range of easy dinners and additional sides like coleslaw, potato salad, cornbread, and garlic bread!
- On Toast: A hearty and comforting meal for breakfast or lunch (one of my personal favorites!)
- In a Bowl: Enjoy a warm, comforting bowl of baked beans in recipes like these BBQ Bean Bowls with Corn and Coleslaw!
- Baked Bean Nachos: Top tortilla chips with baked beans, cheese, jalapeños, sour cream, guacamole, etc.
- Loaded potatoes: Think chili loaded jacket potatoes, but with baked beans! Use these Baked Potatoes with Smoky Beans for inspiration. Or, try loaded hot dogs!
Instant Pot Baked Beans Recipe
Equipment
Ingredients
- 1 pound dry navy beans soaked overnight ($1.34)
- 1 yellow onion diced ($0.60)
- 2 cloves garlic minced ($0.12)
- 3 cups water
- ½ cup ketchup ($0.56)
- ½ cup brown sugar ($0.24)
- 2 tablespoon apple cider vinegar ($0.22)
- 2 tablespoon dijon mustard ($0.12)
- 1 teaspoon paprika ($0.12)
- 1 teaspoon salt ($0.03)
- 1 tablespoon liquid smoke ($0.30)
- Black pepper to taste ($0.02)
Instructions
- Drain the soaked beans and add to your instant pot along with the onion, garlic, water, ketchup, brown sugar, apple cider vinegar, mustard, paprika, and salt. Mix everything together.
- Seal and pressure cook for 40 minutes. Once done, allow it to sit for at least 20 minutes before carefully releasing the pressure.
- Stir in the liquid smoke. Taste and add more salt and black pepper to taste.
- Brown sugar: Can use coconut sugar or a liquid sweetener such as honey or maple syrup.
- Dijon mustard: Can use yellow mustard.
Notes
- One serving is about 1/2 cup.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
Did You Love This Recipe?
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Recipe FAQs
Can I make this recipe without soaking the beans?
I personally have not tested it, so I cannot advise. If you were to make these baked beans with dry beans, you would need additional water, plus an increased cooking time.
Can I use different types of beans for this recipe?
I have only tested this recipe with soaked navy beans and cannot guarantee another bean will yield the same results. With that being said, another kind of beans, such as pinto beans, Great northern beans, and cannellini beans will likely work well, but may need a slightly adjusted cook time. If you decide to experiment and have good results, please share in the comments. It is very helpful to other readers interested in making substitutions.
Can I make this recipe vegan?
These easy baked beans are made without bacon and is naturally vegetarian and vegan as written.
Can I make these beans in the slow cooker?
I have not yet tested a slow cooker version. I will update this recipe if I give it a try!
Do I need to adjust the cooking time if I double the recipe?
No, as with almost all Instant Pot recipes, the cook times remain the same even if you double the recipe!
Storage and Freezing Instructions
Leftover baked beans in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the beans in 2-cup portions using freezer bags or Souper Cubes. Reheat directly from frozen in the microwave for 5-7 minutes or until warm and tender.
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2 Comments
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Love these! Super easy and tasty, best texture of any IP baked bean recipe I’ve tried. Will definitely make again. Thanks!
I loved this recipe. It couldn’t be easier to put together and tasted amazing. I did cut down on the sugar, and added a bit of molasses. I just found they were soupier than typical baked beans so I used the sauté function to cook off some liquid because we were eating them right after cooking, but probably that liquid would thicken up naturally if left to cool first. I will definitely make again.