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The Speckled Palate
June 11, 2018

Instant Pot Vegetarian Baked Beans

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Whether you’re cooking for a weeknight meal, a potluck or a barbecue, Instant Pot Baked Beans are the perfect side to serve! This twist on a traditional barbecue recipe utilizes the electric slow cooker to cook faster while cooking the beans perfectly. Spicier and less sweet than the canned version, these vegetarian baked beans burst with flavor. Instant Pot Baked Beans pair perfectly with any barbecue dishes and make a flavorful summer side!

Instant Pot Vegetarian Baked Beans are served in a white bowl in front of an Instant Pot

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You may not know this about me, but I’m a Memphis girl.

This means I basically grew up eating barbecue. Memphis-style barbecue. (Which, in my opinion, is the best there is, but I’m a wee bit biased.)

Recently, I’ve made it my mission to make barbecue in the Instant Pot. Because while traditional barbecue is amazingly delicious, not all of us have a smoker, nor do we have the time to spend hours/days on barbecue dishes.

Close up of a bowl of Instant Pot Vegetarian Baked Beans

Baked Beans have been on my list of Instant Pot dishes to make ever since it showed up beneath our Christmas tree.

Why? I cannot seem to ever make a bean dish that incorporates dried beans without messing them up. Either they turn to mush or they don’t cook enough and are hard as rocks. There’s no happy in between.

Well, y’all will be happy to know that these Instant Pot Baked Beans are the perfect in between… and you don’t have to soak the beans overnight, either! WIN.

Overhead image of Instant Pot Baked Beans, shown in a white bowl, shown with a blue buffalo plaid napkin and a platter of barbecue sides

As an added bonus, these Instant Pot Baked Beans are a little less sweet and a little spicier than the traditional jarred beans. They’re also vegetarian.

Quite honestly, they remind me of the beans I love at the Rendezvous, a Memphis barbecue institution.

And they’re perfect to serve to the family on a weeknight or at an outdoor barbecue.

A spoon scoops out a serving of Instant Pot Baked Beans from a white bowl

What are Baked Beans?

Baked Beans are a dish that contains beans. Sometimes, it’s baked. Other times, it’s not. The beans cook in a sauce, which is normally includes molasses.

Fun fact: One of Boston’s nicknames is “Beantown.” Apparently, it got this name because of the Colonists love for beans baked in molasses and salt pork. (Which is the traditional way to make Boston Baked Beans.)

How are Instant Pot Baked Beans different than Slow Cooker Baked Beans?

They cook in significantly less time! If you’re making slow cooker baked beans, they have to cook for 6-8 hours… and you still might have to soak them beforehand. The Instant Pot cooks them in 2 hours without an overnight soak needed.

Overhead of Instant Pot Baked Beans, served in a white bowl.

Why make the Baked Beans in the Instant Pot?

When you’re making Baked Beans from scratch, you either have to soak the beans overnight (which requires some planning ahead) or they cook for forever. Cooking baked beans in the Instant Pot (or any other electric pressure cooker) makes for less hands-on time, and less cooking time… even though they still cook for 2 hours.

What can I pair with these Baked Beans?

Overhead image of Instant Pot Baked Beans, shown in a white bowl, shown with a blue buffalo plaid napkin and a platter of barbecue sides

What do I need to make these Instant Pot Vegetarian Baked Beans?

  • Instant Pot.
  • Rubber spatula: For stirring the veggies as the saute and for mixing everything up before the lid goes on.
  • Dried beans: These are a MUST, y’all. If you decide to make this recipe with canned beans, I assure you they will turn to mush, and you will not be happy.
  • Lower sugar ketchup: I really like this because it makes the beans less sweet and lets the spice sing a bit more. If you can get your hands on some, I totally recommend it!

A spoon lifts Instant Pot Vegetarian Baked Beans out of a bowl, with Pinterest text

Y’all ready to make these beauties?

Here you go…

Instant Pot Vegetarian Baked Beans
Yield: 6 servings

Instant Pot Vegetarian Baked Beans

Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 20 minutes

Whether you're cooking for a weeknight meal, a potluck or a barbecue, Instant Pot Baked Beans are the perfect side to serve! This twist on a traditional barbecue recipe utilizes the electric slow cooker to cook faster while cooking the beans perfectly. Spicier and less sweet than the canned version, these vegetarian baked beans burst with flavor. Instant Pot Baked Beans pair perfectly with any barbecue dishes and make a flavorful summer side!

Ingredients

  • 1 tablespoon canola oil
  • 1 yellow onion, large, diced
  • 2 garlic cloves, minced
  • ½ lb. great northern beans, dried
  • ¾ cup tomato juice
  • ¾ cup vegetable stock (low sodium if possible)
  • 1/2 cup barbecue sauce
  • ¼ cup ketchup (low sugar if possible)
  • ¼ cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon vegan Worcestershire sauce*

Instructions

  1. Set the Instant Pot to the Sauté setting for 15 minutes.
  2. Add the oil and let heat.
  3. Sauté the onion and garlic, stirring constantly until the vegetables have softened.
  4. Measure in the dried beans, tomato juice, vegetable stock, barbecue sauce, ketchup, maple syrup, Dijon mustard, Sriracha sauce and Worcestershire sauce. Stir until combined.
  5. Place the lid on the Instant Pot.
  6. Manually set to high pressure for 2 hours.
  7. Once the beans have cooked, let the pressure naturally release for 5-10 minutes, then quick release until all the pressure is gone.
  8. Serve warm with your favorite barbecue dishes.

Notes

This recipe calls for DRIED beans. Please don't substitute canned beans and cook them for 2 hours. They will be the mushiest mess and oh-so-sad.

Worcestershire sauce is NOT vegetarian. Please find vegan Worcestershire sauce to make these beans vegetarian-friendly.

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Nutrition Information:

Yield:

6

Serving Size:

½ cup serving

Amount Per Serving:Calories: 176 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 728mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 4g Sugar: 21g Sugar Alcohols: 0g Protein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.

This post originally appeared on Julie’s Eats and Treats, where I am a contributor.

2 Comments

  1. Julia Mueller

    Giiiiiirl this looks amazing!! I’m always up for a sweet n’ spicy bean, and I’m loving how easy it is to put this recipe together. Definitely the perfect summer side dish!

    • Erin

      Thank you, Julia! I’m always up for some sweet ‘n spice beans, too, so we’d make an awesome team for entertaining. 🙂 We’ve been loving this during these warm months, so we hope you feel the same!

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