FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

You are here: Home / Side Dishes / Hawaiian Baked Beans in the Instant Pot

Hawaiian Baked Beans in the Instant Pot

By 50 Comments

Hawaiian Baked Beans in the Instant Pot

With the 4th of July coming up, I felt it was my duty to take one of my old favorite ridiculously easy recipes and make it much more complicated.

Well, that wasn’t exactly my thinking. I was pondering an update of this Hawaiian Baked Beans recipe to go with the Red Bean-Chipotle Burgers I made yesterday. As you can see from the recipe, it uses canned baked beans, which are full of sugar and salt, and I thought I could make some homemade baked beans that would be healthier and add pineapple to them. I planned to start with canned navy beans, so it would be a fairly quick recipe.

So I did what you do and sent my daughter to the grocery store. (At least that’s what I do, when she’s home from college and my husband’s at work; grocery shopping is not my thing.) She texted me to let me know that there were no canned navy beans on the shelves. I had her check several brands, but still no luck; people must be making a lot of baked beans! So I had her pick up some dried navy beans and began to rethink my plans.

This was going to have to be an Instant Pot recipe.

Hawaiian Baked Beans in the Instant Pot

I know what some of you are thinking (I’ve got email to prove it): You don’t have an Instant Pot, don’t want one, and think I talk about it way too much. Some of you even suspect I’m on the Instant Pot payroll. I’m not. (They’d want me to work way harder than I want to.) I do get a commission if you buy one through my Amazon link, but that goes for any Amazon product I choose to link to. If you want one, you don’t have to buy through my link, though I appreciate those who do; you can sign up for Amazon Smile and help your favorite charity. That’s what I do.

Anyway, I needed to use the Instant Pot so that I could get the beans cooked in time to write this before you start your 4th of July preparations. You can use any type of pressure cooker you like, and those of you who are experienced in converting recipes can convert this to a stove-top recipe. You really don’t have to have an Instant Pot, but it sure makes this much quicker to make.

Hawaiian Baked Beans, Low-Sugar Style

If you take a look at most other baked bean recipes, you’ll notice that they contain some combination (or even all of) the following:

  • maple syrup
  • brown sugar
  • molasses
  • ketchup

I didn’t want to use brown sugar so I’ve substituted dates. (If you’d rather use brown sugar, feel free to use it instead). And ketchup is another high-sugar ingredient, so I used tomato paste and a blend of seasonings to try to capture that ketchup taste. I did wind up adding a tablespoon of molasses because it really adds a depth of flavor I couldn’t quite achieve without it.

So how were they? Great! Even the daughter I sent to the store liked them, and she can be pretty picky about her beans.

If you don’t have an Instant Pot, be sure to check out my Smoky Apple Baked Beans, which are made with canned beans and baked in the oven.

A Word About Pressure Cooking Beans

It’s almost impossible to give a pressure cooking time that works for everyone because there are so many variables that affect beans: your altitude, the hardness of your water, and the age of the beans themselves (you never know how long they’ve been sitting on the grocer’s shelf). The times below are what worked for me with freshly bought beans, neutral city water, at 328 feet elevation. My beans came out almost too soft, but if you are at a higher altitude, you may need to add extra time. Consult this chart for more info.

Hawaiian Baked Beans in the Instant Pot
5 from 14 votes
Print

Hawaiian Baked Beans in the Instant Pot

Don't be scared by the long list of ingredients. Except for dates and smoked salt, you may have most of them in your pantry.

Course Side Dish
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 243 kcal
Author Susan Voisin

Ingredients

  • 1 pound navy beans
  • 1 medium onion , chopped
  • 2 cloves garlic , minced
  • 2 cups hot water , divided
  • 1/3 cup chopped dates
  • 1/4 cup maple syrup
  • 1 tablespoon soy sauce (or gluten-free substitute)
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper , optional
  • 20 ounces crushed pineapple in own juice , drained and liquid reserved
  • 1/4 cup tomato paste
  • 1 tablespoon molasses
  • 1 tablespoon cider vinegar
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4-1 teaspoon smoked salt , to taste (or Liquid Smoke)
  • salt and pepper , to taste

Instructions

  1. Rinse the beans and pick over them. Put them in the Instant Pot or other pressure cooker along with 6 cups water. Set cooker to cook at high pressure for 1 minute. Allow pressure to come down naturally for 20 minutes before releasing steam and opening pot. (See Notes below for other soaking options.)

  2. Drain the beans and rinse the pot. Using the Sauté or Brown setting, begin heating the pot and add the onions. Cook until the onions begin to get some color to them, adding a splash of water every now and then to release stuck-on onions. When onions begin to brown, add the garlic and cook for another minute.

    Onions Browning

  3. Put the chopped dates in a blender with 1 cup of the hot water. Blend until fairly smooth. Add to the onions and garlic, and stir and scrape the bottom of the pan to remove any stuck-on bits.

  4. Add to the pot the drained beans, the second cup of hot water, maple syrup, soy sauce, mustard, salt, ginger, and black and red pepper. Seal the cooker and set it for 15 minutes at high pressure. When it's finished cooking, allow the pressure to come down naturally for 15 minutes before releasing steam and opening the pot.

  5. Check the beans for doneness and liquid. If they are not all tender, close up the pot and give them more time (add liquid if they seem dry). Go through the same process of waiting for the pressure to come down naturally before opening the cooker.

  6. When the beans are done, stir in the pineapple and all remaining ingredients. Switch pot to the lowest Sauté setting and cook until the beans have thickened, at least 10 minutes.

  7. Check seasonings and add more pepper, syrup, salt, and smoked salt to taste. If the beans get too dry, add some of the reserved pineapple juice.

Recipe Notes

I found that doing a quick-soak in step 1 resulted in beans that were almost completely cooked. If you decide to soak your beans overnight instead of quick-soaking, you may need to start with 25 minutes, rather than 15. If you try to use unsoaked beans, you will need even more time and much more liquid (I don't recommend using unsoaked beans for this recipe.)

Nutrition Facts
Hawaiian Baked Beans in the Instant Pot
Amount Per Serving (1 serving)
Calories 243 Calories from Fat 6
% Daily Value*
Total Fat 0.69g 1%
Sodium 387mg 16%
Total Carbohydrates 50g 17%
Dietary Fiber 9g 36%
Sugars 21g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

These Hawaiian Baked Beans are sweetened with pineapple, maple syrup, and dates for a delicious vegan side dish that is low in sugar and ketchup-free.

Please serve these with one of my burger recipes or my veggie dogs or a nice International Quinoa Salad. You can pick your own dessert, but I’m partial to Strawberry Snack Cake.

Happy Independence!

Susan

  • 427
  • 834
  •  
  •  
  •  
  •  
  •  
  •  

Get More Updates!

Sign up to get exclusive updates & tips!

Reader Interactions

Comments

  1. Out of curiosity, if I wanted to use canned beans and skip the from-scratch cooking step, how many cans of drained and rinsed beans should I use to substitute? (I’m never good at estimating the cooked volume of a given weight of dry beans). Thanks!

    Reply

  2. Why not cook the beans together with the rest of the ingredients, all at once? I’ve noticed this method in a few of your recipes. I’m sure you must have a reason, so I’m curious as to what it is 🙂

    Reply

    • In this recipe, it’s because acidic ingredients like tomato paste and cider vinegar make beans tough and lengthen cooking time. Pineapple just doesn’t taste as good with long cooking. And pressure cooking leaches the flavor out of spices, so they need to be refreshed at the end.

      Reply

  3. Yum yum these sound great Susan! I love that you used dates and tomato paste in these and the roster of seasonings sounds delicious. Happy Independence to you and yours too! xoxo

    Reply

  4. You seem to have made a small error in bean cooking time in step one. It says 1 minute which doesn’t seem right.thanks for the recipe btw sounds good!

    Reply

    • One minute is correct! This is what they call a quick-soak–instead of soaking the beans overnight, you cook them for a minute and let them sit in the pressure cooker until the pressure comes down. They’re actually cooking the entire time.

      Reply

  5. Does the instant pot splatter bean gunk with the steam release after 20 min? I just tried garbanzos that were soaked over nite and followed another blog’s directions to cook 12 min, wait 20, then release pressure. ugh. I need more instructions:)!

    Reply

    • It did not splatter anything for me this time. When I opened it after the first 1-minute “quick soak” there wasn’t any pressure left. When I opened it after the second cooking, there was just a little pressure left, not enough to spew out any gunk. What happened with your garbanzos? Were they cooked all the way through?

      Reply

      • they were mush–I need to make a pureed soup or something out of them. I know I am going to have to keep practicing so I don’t give up with the Instant Pot. I had great results cooking dried , pre-soaked garbanzos in the crockpot. I really appreciate your help!

        Reply

    • Lisa, You may not get this message since I am posting it 5 months later, but it may help other people. I cook garbanzo beans almost every week in my Instant Pot. I make a lot of hummus. I do not soak the beans or use the quick IP soak suggested by Susan. I simply put the dry beans in the IP with water. For each cup of garbanzo beans I add 3 cups of water. I usually add 3 cups of beans and 9 cups of water. I cook the beans for 53 minutes and let the pressure come down naturally. They come out perfect each time. I have NEVER gotten a splatter of bean gunk or foam.

      Reply

  6. I have a fairly similar recipe for which I use a slow cooker. I’m wondering if one could be used for this recipe too, if I cooked the beans first, sautéed the ingredients that needed it, then added everything together in the slow cooker and left it to cook at the low setting for about 6-8 hours? Thank you!

    Reply

  7. Why do I have to look at ads for ground beef on a vegan blog site. Do you not care who markets on your site as long as you get paid?

    Reply

    • I don’t have any choice in which ads are displayed. My only choice is to either have ads and keep the blog going or get rid of the ads and not be able to afford to keep it up.

      Reply

  8. Hi Susan,
    I’m so excited to make your baked beans as I have been looking for years for a good vegan recipe. Sadly my tries have not been successful.
    One question, the juice from the pineapple that is reserved, it doesn’t go into this recipe? If I use it as part of the 2 cups of water do you think that would alter the way the beans cook? If I remember correctly pineapple has some sort of enzyme in it. What do you think?

    Reply

    • Thanks for asking! I meant to note that you could add it at the end if the beans get too thick, but I forgot. So I will add that now. I think the enzyme thing has to do with gelatin gelling, but I also avoid putting anything acidic into the beans before they’re completely cooked because acid can toughen them.

      Reply

    • Sorry Susan, I see that you addressed this issue earlier in comments. Thanks and sorry I just missed it.

      Reply

  9. I have been fat free vegan by choice for several years now. I started as a heart patient looking to increase my odds and ended up embracing the lifestyle for many reasons, including feeling better and loving the food, as well as the ethical benefits (also love animals, but not to eat) . Your recipe sounds good, but for a heart patient, the sodium content is unacceptable, but easy to
    correct. Whenever you add processed ingredients, use a salt free version, like salt free ketchup, or salt substitute instead of salt, etc. Whole plant foods are great, but the ingredients need closer attention. The salt should be avoided as well as the refined sugar in all recipes.

    Reply

  10. This looks so good and was going to make it this weekend until I noticed it makes 10 servings! I used the servings slide (great feature!!) to adjust but got such strange numbers that I don’t trust fudging it. Do you think leftovers would freeze well? I’d like to try it sometime. Thanks, Susan.

    Reply

  11. I’m cooking Rancho Gordo caballero beans (small white) in the oven right now. 🙂 I read recently that Instant Pot is coming out with a mini model in July and, if and when they do, I will purchase it through your affiliate. I have the 5-quart and have found it demotivating at times to use, primarily because of its size, since I generally can cut most recipes in half and still end up with large amounts of food. My IP has been on loan to my neighbor for a while, and she loves it, so if IP ends up selling a “mini,” I’ll likely just let her keep it. I’ve been cooking beans in my smaller Creusets in the oven, and of course they come out great every time but they do take longer! I’m also doing a major house konmari and trying to pare down my kitchen stuff. I live alone and I’m shocked at how much stuff I’ve accumulated. If you happen to hear about the mini IP for sale, don’t hesitate to announce it! Meanwhile, I can’t wait to get going on this recipe! Happy Fourth!

    Reply

  12. These baked beans are the best ever! I made them with what I had on hand, which meant using 2 Tbsp Dijon mustard in place of the dry mustard, subbing maple syrup for the molasses, and skipping the pineapple. I also used about 1/2 tsp regular salt and 1/2 tsp smoked salt. The resulting flavor was unmistakably that of classic baked beans, yet it was much more complex and satisfying than the canned stuff. And the beans were super creamy and tender but still held together — the quick soak IP method worked like a charm! This will be a staple in our house from now on. Thanks, Susan!

    Reply

  13. These are very good!

    My son is also picky about his baked beans and always prefers canned baked beans. He liked these although he didn’t think they necessarily tasted like baked beans but I did. I’m glad they turned out great! Thanks.

    Reply

  16. This recipe is amazing. My husband and I both loved it. Will definitely be making these beans again. Thanks

    Reply

  17. I made this on July 4th as part of a healthier approach to the usual fare and I must say…it was a hit!!! Also it gets better the next day and I had it on toast for breakfast which was something extra special. I would definitely make this again and again!!!

    Reply

  19. Yum YUM! Made em in my slow cooker and put an instant pot on my birthday list. These beans taste great hot and cold and loved by teenagers who don’t usually eat baked beans and my husband who loves the canned variety but thought these were great. They became my base for all my vegan meals over the 4th! wanted to print the recipe so I didn’t loose it but couldn’t see a way to print just recipe but not comments. Any suggestions!
    Thanks for all the great food Molly Patrick!!

    Reply

    • I’m so glad you liked them! If you’re on a desktop computer, there should be a print button inside the recipe itself, underneath the small photo. Some mobile devices (and Pinterest, oddly) direct you to a mobile page that strips out the recipe formatting, including the print link. I’m trying to get rid of these mobile pages, but it’s a long process. If you check the URL and it has “AMP” at the end, you can delete that and see the regular page with the printer link.

      Reply

  22. I am shocked that this works as I have always been under the impression that once you add sugar to cooking beans, they will not soften anymore. But i loved how the recipe turned out..!

    Reply

  23. Made this and loved it! My husband especially liked eating the beans cold the next day. I’m making these to take on our next camping trip. Thanks for sharing!

    Reply

  25. I wanted to make your Hawaiian baked beans but all I had in the cupboard was a pound of dried red beans and no dates! Bottom line, they turned out delicious. I don’t know if the red beans take longer but I had to restart them twice after the initial minute precook and the first 15 minutes for another 15 each time with the slow release. I blended up fresh pineapple in the blender and it was over 20oz but I threw it all in anyway. Oh, and since I was out of dates I sinned and used Ketchup. So delicious and currently my eight year old granddaughter is slurping up a bowl as I type. I’ve followed you for years, but never have left a comment; My Bad! I love you blog, your pictures, and can’t believe that little girl you once experimented on to find the perfect Mac and Cheese is in college!! How time flies. Take care.

    Reply

    • Thank you for leaving your first comment! I’m so touched that you’ve been following me through mac and cheese up to college. 😉 Yes, time does fly, and I’ll never get over how quickly kids grow up. They’re so precious at every age.

      P.S. I’m happy to hear the recipe works with red beans. I’m not surprised they took longer–red beans seem to do that.

      Reply

  29. I just made these and they are fantastic! Great recipe. Only thing is the prep took me longer than the 10 minutes, between chopping, draining, measuring, sautéing … Well worth the time… just know I’d need to add a bit more time when making them next time. I add set for 17 minutes for the beans to cook the first time, as I did have to close pot and do another 4 minutes after the first round.

    Reply

  30. Just completed this recipe(minus the pineapple)…not sure if it will make it too sweet for us, just wanted to say that this is insanely tasty!!!!!
    Just a question….what does “lowest saute setting ” mean? My I.P. is 4 years old and there is only one saute setting…which is really hot. I waited for just a few minutes,as it was boiling and beginning to stick.
    Thanks for a great recipe…yours are ones I trust, kinda like Mary McDougalls😊

    Reply

    • I’m glad it was good even without the pineapple! The Instant Pot Duo has three sauté setting that you choose with the adjust button. The Lux doesn’t, and that must be what you have. It sounds like you did just the right thing, stopping before it burned or stuck.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *