Instapot Miso Maple Baked Beans

These delicious beans are a fantastic source of protein, vitamins and minerals. They are amazing prepared fresh, but can be stored in the refrigerator for up to five days and quickly warmed for on-the-go nutrition!

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serves: 8 servings


  • 1 pound dried navy beans
  • 6 cups water
  • 1 tablespoon extra virgin olive oil
  • 1 medium sweet onion diced
  • 2 cloves garlic minced
  • 2 sweet apples peeled and diced
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 ½ teaspoons chilli powder
  • ½ teaspoon pepper
  • 5 oz can of tomato paste (optional) can substitute for 1 fresh tomato chopped
  • 2 tablespoons mustard (any variety)
  • 2 tablespoons maple syrup
  • 2 tablespoons molasses
  • 5 tablespoons apple cider vinegar
  • 2 cups vegetable broth
  • 2 tablespoons miso paste mixed with 1 tablespoon water


  1. Place beans and water in the Instapot. Close the pot to SEALIGN, set it to BEANS (or MULTIGRAIN) for 25 minutes.
  2. Vent, then drain the beans.
  3. Return the insert into the pot and add the olive oil press SAUTE.
  4. Add in the onions and garlic and saute for 2 minutes. Add the rest of the ingredients and stir. Put lid back on to SEALING and press BEANS or MULTIGRAIN for 15 minutes.
  5. Vent and allow to cool slightly before stirring in miso. Add salt or more chili to taste.