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.
1teaspoonWorcestershire sauceor soy sauce or liquid aminos if vegan or vegetarian
¼cupmaple syrup
2 ½cupswater
Instructions
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!
Notes
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 ¾ 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!