Instant Pot Vegan Baked Beans
These instant pot vegan baked beans are quick, easy, naturally sweetened, and FULL of flavor. Plus, they are a great dish for every season. From sunny summer picnics to cold winter days, this is one comfort food recipe you’ll want to have handy.
- Prep Time: 40 mins
- Cook Time: 1 hour 30 mins
- Total Time: 2 hours 10 mins
- Yield: about 12 cups
- Category: side
Ingredients
- 2 pounds navy beans (4 cups dry beans)
- 1 can (6 oz) tomato paste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup maple syrup
- 4 Tbsp molasses
- 1 Tbsp salt
- 1 Tbsp lemon juice
- 1 tsp smoke seasoning (hickory is my favorite!)
- 1/2 tsp paprika
- 1 small piece (about 1 inch) roasted green chile (this makes the recipe, in my opinion)
- 8 cups water (or vegetable broth for added flavor)
Instructions
- Set Instant Pot to “saute.” It helps if you add about 2 cups of water at the beginning, then save the other 6 for the end.
- Add all ingredients to Instant Pot. Stir to combine.
- Secure lid on Instant Pot, and set cook time to 75 minutes. The Instant Pot will now pressurize. This takes time, so be patient! It usually takes about 20-30 minutes.
- Once they are done cooking, allow the pot to self release (this can sometimes take as long as 40 minutes. Be patient – it will happen!). 🙂
- Enjoy hot out of the pot, or place them in a baking dish and bake them in a 350º oven until bubbly.
Find it online: https://seasonedwithsunshine.com/instant-pot-vegan-baked-beans/