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Instant Pot Vegetarian Baked Beans

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  • 1 tablespoon olive oil
  • 1 lb. great northern beans, soaked overnight*
  • 1 small yellow onion, diced (about 1 1/4 cup)
  • 2 garlic cloves, minced
  • 2 cups vegetable broth
  • 1/2 cup tomato paste
  • 1/2 cup molasses
  • 1/4 cup brown sugar
  • 2 teaspoons liquid smoke
  • 1 tablespoon vegan worcestershire sauce (like Annie’s)
  • 1 tablespoon dijon mustard
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt


  1. Turn Instant Pot on and set to sauté function. Add olive oil and onion and cook until translucent, about 5-7 minutes. Add garlic and sauté until fragrant, about one minute.
  2. Add beans, broth, tomato paste, molasses, brown sugar, liquid smoke, worcestershire sauce, dijon mustard, chili powder, smoked paprika and salt. Stir to combine.
  3. Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 20 minutes. Allow natural pressure release for 20 minutes.
  4. Remove lid. Turn on sauté function and let simmer until thickened, about 15 minutes.


  • For 1 lb beans, soak in 6-8 cups water overnight, or at least for eight hours. Drain before use. Pre-soaking overnight produces the best results!
  • For quick soak method, add beans, 8 ounces water and 1 teaspoon salt to Instant Pot. Set to high pressure for 25 minutes. Allow natural pressure release. Drain.