Complete any barbecue or family dinner with these Pressure Cooker Maple Baked Beans. They come together in just TWO easy steps and are made from pantry staples!
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Healthy, homemade baked beans have never been so good. These Pressure Cooker Maple Baked Beans are super easy & simple to make (they take only 2 steps– seriously!) and don’t have any processed sugar, gluten, or animal products.
I make these baked beans with dried beans in the instant pot or pressure cooker, but you can also make then on the stove top with canned beans. Enjoy this simple and healthy side dish for dinner or your next picnic or barbecue!
These homemade baked beans single-handedly changed my feelings about baked beans.
You see, we ate a lot of baked beans in our family growing up, but over time I grew tired of the canned baked bean texture.
Some were too syrupy, some were sickeningly sweet, some cans had too many mystery ingredients, and some were even too mushy.
It was hard to find a baked bean brand that I felt good about so I eventually just gave up on my search.
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That all was until I discovered Maple Baked Beans at our favorite local southern food restaurant, Plant to The Plate.
I ordered my usual barbecue chicken (so good!), Brussels sprouts (so amazing they often sell out early!), and ordered the beans on a whim, knowing I wanted to go for some healthier carbs with my meal.
And the beans that came out of their kitchen were so good that I forgot I had previously not been so crazy about baked beans. They were sweet and perfectly spiced without being cloying or overwhelming. The beans were well cooked and tender while not being mushy or lost in the sauce.
In short, they were the best baked beans I had had in years.
Given this kind of life-changing experience, I couldn’t just let those beans be. So I got to work playing around with different baked bean ingredient combinations. And when I first scooped up this final recipe of my maple baked beans, I was instantly transported back to the restaurant and knew I had my new favorite homemade baked bean recipe. I hope you like it that much, too.
These pressure cooker baked beans are…
- Perfectly spiced
- Full of maple goodness
- Ready just a bit over an hour
- Only take two steps to make!
- Made from pantry staples
- Delicious with barbecue
- Amazing leftovers
- Processed sugar free
- A healthy comfort-food
These maple baked beans are pretty much the an all-around perfect food — they’re healthy, affordable, delicious, and go with so many different meals.
Just gather your ingredients, give them a quick mix in the Instant pot or pressure cooker, pressure cook, and your beans are ready!
What ingredients are in these healthy baked beans?
Dried Beans – dried beans are perfect for this pressure cooker recipe. They cook up perfectly and don’t seem to cause the same type of stomach upset that canned beans do. If you prefer canned beans, however, I offer instructions for how to make this recipe on the stovetop!
Onion – we’ll need just 1/2 cup minced onion. Yellow or white onions work just fine.
Yellow Mustard Powder – yellow mustard adds the classic light tang to the baked bean sauce.
Molasses – this thick sweetener adds depth to the baked beans without being too sweet.
Sun-dried tomatoes in oil – are the secret ingredient in these beans. They add depth and tomato flavor while not being brash or overpowering. Reach for sun-dried tomatoes in oil if you can. If you can only find them not in oil, however, you can use them and add a teaspoon of oil to the recipe.
Worcestershire sauce – this seasoning sauce adds a light zip to the sauce, stepping it up a notch. If you are vegan, you can substitute soy sauce in its place.
Maple Syrup – this unprocessed sweetener gives this dish it’s namesake flavor. It will be worth every penny you spend on the natural syrup.
Water – since the pressure cooker is a closed system, we only need 2.5 cup, as not much water will be evaporating.
What recipe substitutions can you make for this homemade baked beans recipe?
Canned Beans – canned beans work just fine in place of dried beans, though you’ll need to make the recipe on the stove top. See the notes at the bottom of the recipe for the easiest way to make these beans with canned beans.
Sun-dried tomatoes in oil – if you can’t find the dried tomatoes in oil, you can substitute dried sun-dried tomatoes. Just add a teaspoon of oil to the recipe.
Worcestershire sauce – for a vegan substitution, use the same amount of soy sauce.
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How do you make homemade pressure cooker baked beans?
These healthy homemade beans are ready in just two steps!
Step 1: Combine all the ingredients in the bowl of a pressure cooker or Instant Pot. Give the mixture a few good stirs.
Step 2: Lock the pressure cooker lid in place and cook the beans on high for 53 minutes. Quick-release the steam and serve the beans hot!
Can you make these pressure cooker baked beans on the stove top?
Yes, you definitely can, but you will need to use canned beans instead of dried.
To make with canned beans, combine 2 cans of drained and rinsed beans with all the seasonings and just 3/4 cup water. Bring the mixture to a simmer over medium heat in a medium-sized saucepan.
Continue to cook over medium heat for 10-15 minutes, stirring every few minutes, or until the beans have thickened up and are nice and fragrant.
Do you need to soak dried beans before pressure cooking them?
Nope, you do not need to soak your beans before pressure cooking them in this recipe! Just stir your beans in with the water and other ingredients and the pressure cooker will perfectly cook the beans for you!
Are baked beans healthy?
Yes, baked beans can be very healthy if they’re made without processed sugar or preservatives and are made without too much bacon.
This recipe fits all of those bills — and contains no bacon — making it a recipe I like to enjoy often! It’s a great source of healthy carbohydrates, fiber, minerals, and plant-based protein (source).
Are these baked beans gluten-free?
Yes, I’m super happy to report that these baked beans are gluten-free! Lea & Perrins Worcestershire sauce is gluten-free, but if you have concerns about your brand of Worcestershire, double-check the ingredient list. If there are wheat ingredients on the list, just use liquid aminos in place of the Worcestershire sauce
Are baked beans vegan and/or vegetarian?
Yes, these baked beans are easily made both vegan and vegetarian. Just substitute in soy sauce, liquid aminos, or another vegetarian Worcestershire in place of the classic sauce and you’ll be good to go!
How long do these baked beans last?
These baked beans last 5-6 days covered in the refrigerator. You can also freeze them in a freezer-safe container for 2-3 weeks. Just let them defrost entirely before reheating them so they don’t get mushy.
What tools do you need to make these maple baked beans?
What do you serve with baked beans?
There are so many great dishes to serve with baked beans. Here are a few of my favorites!
- Cornbread muffins
- Grilled Chicken
- Grilled Sausage
- Hot dogs
- Sweet Potato Burgers
- Chicken or Steak Skewers
Other easy & healthy pressure cooker recipes you might like:
- Pressure Cooker Bean Soup
- Pressure Cooker Spiced Red Lentil & Butternut Squash Soup
- Instant Pot Turkey Chili
- Instant Pot Cuban Black Beans
- Instant Pot Risotto
- Italian Beef Ragu (Pressure Cooker!)
- Instant Pot Pineapple and Chicken with Rice
Other delicious barbecue or picnic side dish recipes you’ll probably enjoy:
- Grilled Corn & Garbanzo Bean Salad
- Roasted Sweet Potato & Quinoa Salad
- Mom’s Tuna Macaroni Salad
- Healthy Macaroni & Cheese
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Tender, perfectly seasoned, and bursting with true maple flavor, these Pressure Cooker Maple Baked Beans are ready in just 2 steps and are gluten-free, vegan, and vegetarian (though they don't taste it!).
You can still make these beans if you only have canned beans. See my notes below the recipe for how!
If making these beans vegan, use soy sauce or liquid aminos instead of the Worcestershire sauce.
- 1 cup dried beans (black beans, pinto beans, kidney beans, navy beans, or a mixture of bean types)
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon yellow mustard powder
- 1/2 cup finely chopped onion
- 1 tablespoon molasses
- 4 teaspoon sun-dried tomatoes in oil (or 4 teaspoons dried tomatoes + 1 teaspoon olive oil)
- 1 teaspoon Worcestershire sauce (or soy sauce or liquid aminos if vegan or vegetarian)
- 1/4 cup maple syrup
- 2 1/2 cups water
- Combine all of the ingredients in the bowl of a pressure cooker. Stir a few times to combine.
- Lock on the lid of the pressure cooker and cook the beans on high for 53 minutes. Quick-release the steam when the beans are done cooking and enjoy hot!
These leftover beans last covered in the fridge for 5-6 days. You can freeze them in a freezer-safe container for 2-3 months.
To make these beans on the stovetop with canned beans: bring 2 cans drained and rinsed beans, just 3/4 cup water, and the rest of the ingredients to a simmer over medium to medium-high heat in a medium-size saucepan. Continue cooking over medium heat for 10-15 minutes, stirring every few minutes, or until the bean sauce thickens up. Remove from heat and enjoy!
Amount Per Serving Calories 97Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 434mgCarbohydrates 23gFiber 2gSugar 15gProtein 2g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.