I recently made amazing Baked Beans in my Instant Pot®. As soon as my younger son walked into the kitchen, he said, "baked beans?" His eyes lit up, until I said that they had bacon in them. He's a vegetarian. He sweetly asked if I could make him vegetarian baked beans. How could I let him down? After a little trial and error, I came up with a winner.
Baked Beans typically get their smoky, salty flavor from pork products - in my other recipe I use a lot of bacon. In order to replicate this flavor, I add a generous amount of smoked paprika and salt. Vegetarian Baked Beans are a total crowd pleaser for meat-eaters, vegetarians, and vegans alike. Just a quick note: After a lot of experimentation, I have found the best results come when you soak your beans overnight. I am including directions for a quick soak in the Instant Pot®, because I am the type of cook that often forgets to soak beans ahead of time.
Vegetarian Baked Beans in the Instant Pot®
1 cup dried great northern beans
5 cups water, divided
1 teaspoon olive oil
1 medium onion chopped
1/2 cup ketchup
1/4 cup molasses
1/4 cup dark brown sugar
1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1. Cover the dried beans with 4 cups of water and soak overnight, then drain and set aside. For the quick-soak method, place rinsed beans in the instant pot with 6 cups of water and cook on manual at high pressure for 15 minutes, making sure the valve is in the sealing position. Allow to vent naturally for 10 minutes before releasing the pressure. Drain and set aside.
2. Using the saute function, heat the olive oil in the pot and add the onion. Saute for about 3 minutes, until the onion starts to become translucent. Add the beans to the pot.
3. In a small bowl mix together the ketchup, molasses, brown sugar, and seasonings. Pour over the beans and onions. Add 1 cup of water.
4. Set the pot to manual -high pressure, making sure the valve is in the sealing position. Adjust the time for 40 minutes. When finished, allow the steam to vent naturally for 10 minutes, then quick release the rest of the pressure by turning the valve to venting. Test a couple of beans to make sure they are tender. If not, repeat the process for about 5 more minutes.
5. When safe to open, switch the pot to saute and reduce the sauce for about 5 minutes to thicken.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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