White bowl of baked beans with jalapeño garnish.
Appetizers and Sides

Smoky and Sweet

These Instant Pot vegan baked beans are quick, easy, naturally sweetened, oil-free, 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 Instructions

  • Yield: 12 (1 cup) servings
  • Prep Time: 40 minutes
  • Cook Time: 1 hour, 30
  • Total Time: 2 hours, 10 minutes

Recipe Ingredients

  • 8 cups water (or vegetable broth for added flavor)
  • 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 tablespoons molasses
  • 1 tablespoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon smoke seasoning
  • 1/2 teaspoon paprika
  • 1 small piece (about 1-inch) roasted green chile


  1. Set Instant Pot to “sauté.” It helps if you add 2 cups water at the beginning, then save the other 6 for the end.
  2. Add all ingredients to Instant Pot. Stir to combine.
  3. Secure lid on Instant Pot and set cook time to 75 minutes.
  4. The Instant Pot will now pressurize. This takes time, so be patient; it usually takes 20–30 minutes.
  5. Once the beans are done cooking, allow the pot to self-release (this can sometimes take as long as 40 minutes. Be patient; it will happen!).
  6. Enjoy hot out of the pot or place beans in a baking dish and bake in a 350°F oven until bubbly.

NOTE: The amount of time it takes for your pressure cooker to pressurize and de-pressurize will vary. Don’t be alarmed if yours takes a little longer than mine did.

Nutritional Data

Calories: 335
Fat: 1.20 g
Saturated Fat: 0.15 g
Cholesterol: 0 mg
Sodium: 539.59 mg
Carbohydrates: 66.79 g
Fiber: 12.19 g
Sugars: 18.54 g
Protein: 17.26 g
© AdventHealth