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Instant Pot English Baked Beans Recipe (Vegan, Gluten Free)

These Instant Pot English Baked Beans recipe (inspired by Heinz Beans) are a beloved brunch staple – enjoy beans on toast or with a full English breakfast!  These beans are healthier than the canned variety, and are made with vegetables, white beans, and simple spices.  An international favorite anyone can recreate in their Instant Pot or Pressure Cooker!

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I’ve loved traditional English baked beans for years – they’ve been a favorite to enjoy for breakfast or brunch! I first remember having traditional English Heinz beans when I lived in California, and absolutely loved them. English beans are much less sweet than American BBQ beans (which are loaded with corn syrup and sodium, yuck) and are the perfect addition to breakfast. These Instant Pot British tomato beans are unbelievable simple to make at home, and are loaded with healthy vegetables, spices, and are ready in about 30 minutes!

These Instant Pot English Baked Beans Are:

  • Bright
  • Fresh
  • Flavorful
  • Loaded with Good-for-You Ingredients
  • Sweet, but not to Sweet
  • A little Salty, but not overpowering
  • Vegan, Vegetarian, Gluten Free, Dairy Free… the works!

Place the dried beans and the water on the instant pot. Cook beans in High Pressure or Manual mode for 25 minutes. Quick release the pressure once beans have finished cooking. Drain the liquid from the beans in a colander and set aside. In the instant pot, add the olive oil, carrots, garlic, and onion. Cook on Saute mode for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock.  Leave the instant pot on saute mode until the mixture begins to boil, then cook for about 15 minutes, stirring occasionally.   With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. Add the beans back into the instant pot with the sauce, and saute on low for 15 minutes.  Enjoy!

Pressure Cook the Best Breakfast Beans

For all my pressure cooker recipes I use the 8-Quart Instant Pot Ultra, as its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and less active cooking time. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier. 

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What’s In This Pressure Cooker English Beans Recipe?

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Make This Instant Pot Heinz Beans Recipe with Ingredients From Your Pantry!

This Instant Pot Heinz beans recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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How Do I Make Pressure Cooker English Tomato Beans Recipe?

  1. Place the dried beans and the water on the instant pot. Cook beans in High Pressure or Manual mode for 25 minutes. Quick release the pressure once beans have finished cooking.
  2. Drain the liquid from the beans in a colander and set aside.
  3. In the instant pot, add the olive oil, carrots, garlic, and onion. Cook on Saute mode for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock.  Leave the instant pot on saute mode until the mixture begins to boil, then cook for about 15 minutes, stirring occasionally.
  4. With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. Add the beans back into the instant pot with the sauce, and saute on low for 15 minutes.  Enjoy!

Dietary Modifications

  • This recipe is vegan, vegetarian, and gluten free!  That being said, always check the individual ingredients (especially sauces!) going into the recipe to ensure they meet your dietary guidelines.
  • To make this recipe low sodium, skip the salt and use the low sodium products recommended.  We only use low or no salt tomatoes, beans, and vegetable broths.

Other Hearty Vegan Breakfast Ideas You’ll Love!

Get the Same Ingredients I Use For My Instant Pot English Breakfast Beans Recipe!

As always, if you make this vegan and gluten free instant pot British Baked Beans recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Place the dried beans and the water on the instant pot. Cook beans in High Pressure or Manual mode for 25 minutes. Quick release the pressure once beans have finished cooking. Drain the liquid from the beans in a colander and set aside. In the instant pot, add the olive oil, carrots, garlic, and onion. Cook on Saute mode for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock.  Leave the instant pot on saute mode until the mixture begins to boil, then cook for about 15 minutes, stirring occasionally.   With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. Add the beans back into the instant pot with the sauce, and saute on low for 15 minutes.  Enjoy!

Instant Pot English Baked Beans (Gluten Free, High Protein)

The Herbeevore
These Pressure Cooker British Baked Beans recipe (inspired by Heinz Beans) are a beloved brunch staple - enjoy beans on toast or with a full English breakfast!  These beans are healthier than the canned variety, and are made with vegetables, white beans, and simple spices.  An international favorite anyone can recreate in their Instant Pot!
5 from 1 vote
Cook Time 35 mins
Total Time 35 mins
Course Breakfast, Brunch, Side Dishes
Cuisine American, British
Servings 8 servings
Calories 239 kcal

Ingredients
  

Instructions
 

  • Place the dried beans and the water on the instant pot. Cook beans in High Pressure or Manual mode for 25 minutes. Quick release the pressure once beans have finished cooking.
  • Drain the liquid from the beans in a colander and set aside.
  • In the instant pot, add the olive oil, carrots, garlic, and onion. Cook on Saute mode for 4 to 5 minutes until the veggies begin to soften. Add the tomatoes, ketchup, agave syrup, apple cider vinegar, salt, and vegetable stock.  Leave the instant pot on saute mode until the mixture begins to boil, then cook for about 15 minutes, stirring occasionally.
  • With an immersion blender puree the vegetable and tomato mixture until it becomes a thick and creamy sauce. Add the beans back into the instant pot with the sauce, and saute on low for 15 minutes.  Enjoy!

Notes

I only used low or no sodium products when I wrote this recipe - that being said, if you use beans, tomatoes, or vegetable stock that is high in sodium, you probably want to skip the salt.  The sodium in canned and processed products can add up, so make sure to taste the beans before adding any additional salt. 

Nutrition

Calories: 239kcalCarbohydrates: 42gProtein: 13gFat: 3gSaturated Fat: 1gSodium: 434mgPotassium: 782mgFiber: 15gSugar: 7gVitamin A: 3966IUVitamin C: 3mgCalcium: 97mgIron: 3mg
Keyword English Breakfast Beans Recipe, Instant Pot British Baked Beans, Instant Pot English Baked Beans, Pressure Cooker British Baked Beans, Pressure Cooker English Baked Beans, Vegan Breakfast Beans, Vegan Instant Pot Breakfast Beans Recipe
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore!

Posted in American, Breakfast, British, Copy Cat Recipes, Dairy Free, Dinners, Easy Weeknight Meals, Gluten Free, High Protein, Nut Free, Pantry Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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