Instant Pot Baked Beans
Whether you're cooking for a weeknight meal, a potluck or a barbecue, Instant Pot Baked Beans are the perfect side to serve! This twist on a traditional barbecue recipe utilizes the electric slow cooker to cook faster while cooking the beans perfectly. Spicier and less sweet than the canned version, these vegetarian baked beans burst with flavor. Instant Pot Baked Beans pair perfectly with any barbecue dishes and make a flavorful summer side!
Servings: 6 1/2 cup servings
- 1 tablespoon canola oil
- 1 yellow onion , large, diced
- 2 garlic cloves , minced
- 1/2 lb. great northern beans , dried
- 3/4 cup tomato juice
- 3/4 cup low sodium vegetable stock
- 1/2 cup barbecue sauce
- 1/4 cup low sugar ketchup
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon Sriracha sauce (or any other hot sauce!)
- 1 tablespoon Worcestershire sauce
Set the Instant Pot to the Sauté setting for 15 minutes.
Add the oil and let heat.
Sauté the onion and garlic, stirring constantly until the vegetables have softened.
Measure in the dried beans, tomato juice, vegetable stock, ketchup, barbecue sauce, maple syrup, Sriracha sauce, Dijon mustard and Worcestershire sauce. Stir until combined.
Place the lid on the Instant Pot.
Manually set to high pressure for 2 hours.
Once the beans have cooked, let the pressure naturally release for 5-10 minutes, then quick release until all the pressure is gone.
Serve warm with your favorite barbecue dishes.
Serving: 1serving | Calories: 174kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Sodium: 600mg | Potassium: 390mg | Fiber: 3g | Sugar: 20g | Vitamin A: 305IU | Vitamin C: 10.2mg | Calcium: 63mg | Iron: 1.4mg