I prefer the Instant Pot for making these vegan maple baked beans. We still get a glossy, thick sauce, but avoid heating up the kitchen with hours-long baking time. This is one of my favorite BBQ side and camping staples. I make them even more savory and satisfying with umami boosters like miso, vegan Worcestershire sauce, and tomato paste, plus lots of spices and sticky maple syrup. Ladle them into a fluffy baked potato or serve on top of a grilled slice of crusty no-knead bread.
Grated onion and red bell pepper melt into the complex sauce that snugs around the tender beans. It is a touch more finicky than simply dicing, but it is worth it. They thicken the sauce and add a lot of natural sweetness. This is also a nice technique for the folks that dislike the texture of cooked onions. Once you have the grating done, the Instant Pot does all the work.
Another unusual touch in this vegan baked beans recipe is the balsamic vinegar. I love the dark, tangy, and syrupy quality. It folds into that rich sauce around the beans perfectly. I add it at the end along with the miso and vegan Worcestershire, which gives you total control over the amount and keeps the overall flavor brighter.
I often add more maple syrup at the end as well. With maple baked beans, you are expecting sweetness. I personally love a touch of sweetness complementing the overall complexity, so we start slow and can take it sweeter is necessary
Smoky Maple Baked Beans in the Instant Pot (Vegan)
Ingredients
- 1 lb (454 grams) navy beans, soaked in water overnight
- 1 medium yellow onion
- 1 small red bell pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon regular paprika
- 1 teaspoon onion powder
- ¼ cup tomato paste
- 2 cups vegetable stock
- ⅓ cup maple syrup, plus extra
- ¼ cup molasses (I use unsulphured “fancy” molasses)
- 2 teaspoons Dijon mustard
- 2 tablespoons white miso
- 1 tablespoon balsamic vinegar, plus extra
- 1 tablespoon vegan Worcestershire sauce
- liquid smoke, to taste (I use about 8 drops)
- salt and pepper, to taste
Equipment
- Instant Pot
Notes
- I have an older 6 quart Instant Pot Duo.
- It’s normal to see quite a bit of liquid when you finally pop the lid off of the Instant Pot. It will thicken as it sits, but you have the option to reduce the liquid yourself. Just use the SAUTÉ function of the machine to bring the beans up to a boil. Keep boiling until the volume of liquid is reduced to your liking.
- The SAUTÉ setting of the Instant Pot is basically high heat, so don’t walk away when you’re doing that part.
- I usually wind up using 2 full tablespoons of balsamic vinegar when I make these beans. I tend to prefer a more acidic flavor profile!
Instructions
- Drain and rinse the soaked navy beans. Set aside.
- Using a box grater, grate the onion and red pepper. The skin will likely pull away from the bell pepper–I just discard that part. Set aside.
- Turn your Instant Pot on to the SAUTÉ setting. Pour in the olive oil and add the grated onions and red pepper. Sauté, stirring often, for about 2-3 minutes.
- Add the garlic, smoked paprika, regular paprika, and onion powder. Stir for about 30 seconds. Add the tomato paste and stir for another 30 seconds.
- Add the vegetable stock, maple syrup, molasses, and Dijon. Stir. Add the navy beans.
- Turn off the SAUTÉ function.
- Lock the Instant Pot lid in place. Ensure that the release valve is in the SEALING position. Select the MANUAL PRESSURE COOK option, setting the timer for 40 minutes.
- Once the time is up, hit CANCEL, and let the pressure naturally release for 20 minutes. Then, very carefully, flip the release valve open. Once it’s done steaming and sputtering, remove the lid.
- Grab a medium bowl and ladle some of the liquid from the beans into it. Add the miso and use a whisk to break up the clumps of miso until it dissolves. Add this mixture back into the Instant Pot. Also add the balsamic vinegar, vegan Worcestershire sauce, and liquid smoke. Stir thoroughly.
- Give the beans a taste. Add salt and pepper to taste at this point. Some folks will find them salty enough with the miso and Worcestershire! I personally need some salt. You can also adjust maple syrup, vinegar etc to your liking. If you’d like to reduce the liquid a bit more, see my note about using the Instant Pot’s SAUTÉ function.
- Serve the beans hot!
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