This Vegan Baked Beans recipe can be made in an electric pressure cooker or right on your stovetop. Simple, healthy, and homemade using canned beans for ease!
After making these baked beans more times than I can count, I found that using an electric pressure cooker gives you the perfect texture every time. Not too soupy, not dried out. It is virtually foolproof because you set it and walk away. And if you are serving these as part of a summer BBQ spread, you get to skip heating up the whole kitchen in the process.
Pressure Cooker Baked Beans Recipe
This recipe for Vegan Baked Beans is simple, healthy, and homemade using canned beans for ease and a few other ingredients you probably already have in your pantry.
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Servings: 9 servings (½ cup or 130 g per serving)
Calories: 197kcal
Ingredients
- 3 16 ounce can Navy or Cannellini Beans or 4 ½ cups cooked from dried beans (note 1, 2, & 3)
- 2 teaspoon olive oil or canola oil
- 2-3 clove garlic, minced
- 1 medium onion, chopped
- 1 tablespoon Vegan Worcestershire sauce (note 4)
- ⅓ cup unsulphured molasses
- ¼ cup alternative brown sugar (note 5)
- 2 tablespoons regular light brown sugar (note 5)
- ¼ cup ketchup
- 2 teaspoons mustard BBQ sauce or regular yellow mustard
- 1 tablespoon vegan BBQ sauce I use my homemade recipe
- 1 cup water
Equipment
1 Electric Pressure Cooker I use Cosori Brand
Instructions
Electric Pressure Cooker Directions
- Drain and rinse your canned beans and add them to a bowl. Set aside.
- Grab a small bowl and add your vegan Worcestershire sauce, unsulphured molasses, alternative brown sugar, regular light brown sugar, ketchup, mustard BBQ sauce, and vegan BBQ sauce in a bowl and mix until fully combined. Adjust seasonings to your liking.
- In your pressure cooker, press the saute button and set your temperature to medium high. Then press start and allow your oil to heat up.
- Add your chopped onions and garlic to your pot. Sauté about 3 to 5 mins. Then add your beans to your pot along with your molasses sauce mixture scraping as much in a bowl as you can. Then pour your water into the pot. Sometimes I like to add my water into the bowl where the molasses sauce mixture was and mix together. This helps add all that flavor to your beans!
- Stir beans until everything is fully. Cover your beans with the lid according to your cooker's instructions. We are simmering here rather than pressure cooking, but keeping it covered helps lock in moisture and keeps the sauce from drying out. Set it to simmer for 1 hour.
- Once done, remove the pressure lid and press stop on your cooker. Then press the power button to turn off your appliance. Allow to cool before serving. Goes perfect with BBQ Lentil Balls or Beefy Vegan Meat Loaf!
Start off with less sugar and add as you go to make sure it's not too sweet for your liking.
Every electric cooker brand runs a little differently so keep an eye on your beans as they simmer (this would be the sauté function on Cosori Pressure Cookers). Check in after the first 30 minutes since depending on your model they may be done sooner than you think. If your beans look like they are drying out too fast, add a small splash of water and stir. If they are still too loose after the time is up, let them continue simmering uncovered for a few extra minutes until they reach your desired consistency.
Stove Top Directions
- Follow steps 1 and 2 as stated above. Then, in a medium to large pot, heat your oil over medium high heat. Add your chopped onions and garlic and sauté for about 3 to 5 minutes.
- Add your beans to the pot along with the molasses sauce mixture, scraping as much out of the bowl as you can. Pour a little water into the bowl where the sauce was and add that in too. Every last drop of that flavor counts.
- Stir everything together until fully combined. Reduce heat to low and cover with a lid simmer for 30 - 40 minutes.
- Once done, remove top and turn off stove. Allow to cool before serving.
Keep in mind that stovetop cooking is more prone to drying out than the electric cooker method (especially when considering different stove tops -electric, gas, etc) which is why we have a shorter cook time. Check and stir at the 20 minute mark. If things are looking too thick or dry before time is up, refer to the cooking tips in the electric cooker section above for how to adjust.
Video
Notes
- Cannellini beans can be used instead of Navy beans. They are both white beans, but cannellini beans are larger in shape and have a more tender flesh. Navy beans are much smaller which is what I prefer for this specific recipe. You may choose based on your preference. I tried this with White Northern Beans but found them to be too “buttery” in texture for this recipe especially with the long cook time.
- If you are using dry beans, COOK YOUR BEANS FIRST. Soak your beans overnight and simmer on the stove top (or pressure cook them) until tender.
- I wouldn’t try this recipe with un cook beans as the acid from some of the ingredients can stop the beans from cooking all the way through, so used already cooked beans.
- Regular Worcestershire sauce is made with anchovies so look for vegan versions. It doesn't have to say "vegan Worcestershire" just look at the ingredients to make sure its absence of anchovies. You can find it online here.
- I used an alternative brown sugar to lower the sugar content but keep the same flavor. If you want, you can just use regular light brown sugar.
Nutrition
Nutrition Facts
Pressure Cooker Baked Beans Recipe
Amount Per Serving (0.5 cup (130 g))
Calories 197
Calories from Fat 18
% Daily Value*
Fat 2g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 161mg7%
Potassium 612mg17%
Carbohydrates 28g9%
Fiber 9g38%
Sugar 12g13%
Protein 8g16%
Vitamin A 75IU2%
Vitamin C 2.4mg3%
Calcium 166mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!
Vegan Baked Beans Step by Step Photos
Step One: Measure your ingredients.
Step Two: Make your sauce by combining vegan Worcestershire sauce, unsulphured molasses, alternative brown sugar, regular light brown sugar, ketchup, mustard BBQ sauce, and vegan BBQ sauce in a measuring cup. Mix well.
Step Three: Sauté your onions and garlic until softened. Add your beans, molasses sauce mixture, and water into the pot.
Step Four: Give everything a good stir until combined. Cover with your lid to lock in moisture and set to simmer for 1 hour. Once done, release lid and allow to cool. Serve with your choice of vegan BBQ recipes!
Substitution, Cook, & Storage Tips
- Pinto beans can be used instead of Navy beans.
- If you want to use dry beans, make sure to soak your beans overnight and simmer on the stovetop the next day until tender.
- These baked beans will keep in the refrigerator for about 5 days and will keep in the freezer for about 3 - 4 weeks.
What to Serve with Pressure Cooker Baked Beans?
I made the ULTIMATE BBQ plate with these baked beans serve alongside coleslaw, potato salad, and vegan ribs!
Making it Work for Your Vegan Curves
- Bulking Tips (Gaining Vegan Curves/Muscle Gains): Go ahead and grab a full cup serving (about 16g protein, 395 calories) since you can afford the surplus.
- Maintenance Tips (Maintaining Vegan Curves): One serving sits at 197 calories with a solid fiber and protein combo so this should be okay for maintenance depending on your overall calorie needs.
- Cutting Tips (Lose the Gut, Keep the Butt): The one thing worth watching here is the added sugar. We use alternative brown sugar in this recipe, but it still contains molasses. You can cut that down by using maybe a sugar free maple syrup instead and keep your portion to one half-cup serving.
More Vegan Side Recipes
Need more recipes to make your main courses complete? Check out these delicious vegan side recipes.
Update Notes
- Original Publication: 23 June 2018
- 1st Update: 13 May 2019 (republished with new photos, step by step instructions, tips, and a video)
- Recent Update: 07 May 2026 (republished with updated recipe to highlights macros and better cooking instructions)
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
Michael Burch
I love you!... keep doing your thing!!
Gina Marie
Awww thank you! ☺
Sarah R
What temp & how long in the oven?
Uncovered?
Gina Marie
This recipe is currently being updated (pics, videos, and step by step instructions) as the old recipe was not as good as the new one. It's better being made over the stove top vs in the oven. The recipe card is already updated but the post is not yet so you can just follow those instructions as follows in the recipe card.
Thank you for your patience.