Name: Recipe for Mom’s Instant Pot Home-Baked Beans
Prep time: 10-15 minutes
Cook time: 1 hour, 30
Total time: 1 hour, 45 minutes
Yield: 12 (1 cup) servings
Cuisine: Appetizers and Sides
Ingredients: 2 dry pinto beans, sorted and rinsed; 4 1/2 water; 2 onion, diced; 1 (8 oz.) can tomato sauce; 3 1/2 maple syrup; 1/2 molasses; 2 lemon juice; 2 flour; 1 1/2 nutritional yeast flakes; 2 salt; 1/2 garlic powder; 1/8 celery salt

White bowl of baked beans on white, garnished counter

Appetizers and Sides Perfect for a Picnic or Barbecue

Easy as 1-2-3, these savory beans hit the spot for comfort food. Serve them up with potato salad, boiled or baked potatoes, a vegan hot dog, or eat them cold in a sandwich with pickles. These homestyle baked beans are “mix-it-and-forget-it method”—no watching or continuous stirring required.

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 12 (1 cup) servings
Prep Time: 10-15 minutes
Cook Time: 1 hour, 30
Total Time: 1 hour, 45 minutes

Recipe Ingredients

2 cups dry pinto beans, sorted and rinsed
4 1/2 cups water
2 cups onion, diced
1 (8 oz.) can tomato sauce
3 1/2 tablespoons maple syrup
1/2 tablespoon molasses
2 teaspoons lemon juice
2 tablespoons flour
1 1/2 teaspoons nutritional yeast flakes
2 teaspoons salt
1/2 teaspoon garlic powder
1/8 teaspoon celery salt

Combine all ingredients in Instant Pot. Whisk or stir well to incorporate the dry seasonings and flour.
Set pressure on high for 75 minutes. When the machine signals done, slow release for another 20 minutes, and then beans should be ready to eat.

NOTE: The sweeteners may be replaced for commercial date syrup with no compromise of flavor.