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Instant Pot® “Baked” Beans

15 minutes high pressure, natural release; 5 minutes simmer Serves 6 to 8
5 from 1 vote


  • 2 teaspoons vegetable oil optional
  • 2 cups very finely chopped onion
  • 2 cups dry navy or other white beans, soaked and drained
  • 2 tablespoons dry mustard
  • 2 teaspoons smoked paprika
  • 1 bay leaf
  • 2 cups vegetable stock
  • ¼ cup chopped dates
  • ¼ cup tomato paste
  • 3 tablespoons blackstrap molasses
  • 2 tablespoons Dijon or other prepared mustard
  • 1 tablespoon apple cider vinegar
  • Salt


  • Set your Instant Pot® or electric pressure cooker to saute, or heat a stovetop pressure cooker over medium heat; add the oil if using. Add the onion and sauté or dry sauté for 3 minutes, until the onion starts to look translucent. Add water by the tablespoon if needed to prevent sticking. Add the beans, dry mustard, paprika, and bay leaf. Stir.
  • Add the stock and stir well. Lock on the lid. Bring to high pressure; cook for 15 minutes. Let the pressure come down naturally. Let the beans sit for 10 minutes after the pressure has come down, and then carefully open the pot, tilting the lid away from you.
  • Taste a few beans to make sure they are cooked through and soft enough to squish between your fingers. If not, lock the lid, return the cooker to high pressure, and cook for a few minutes longer. Let the pressure come down naturally. Remove the lid, carefully turning it away from you.
  • Remove and discard the bay leaf. Add the dates, tomato paste, molasses, Dijon mustard, and vinegar, then stir well.
  • Bring the mixture to a simmer (on sauté mode or on the stove, if using a stove top cooker)  and let it bubble gently for about 5 minutes so the flavors can blend, or lock on the lid and let it sit for 10 minutes. Adjust seasoning with salt and serve.


Recipe reprinted with permission from Vegan Under Pressure, Houghton, Mifflin, Harcourt.