instapot baked beans recipe

Written ByJenny Smyth Posted on
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The Best instapot baked beans recipe

I’ve been making baked beans in my Instant Pot for years, and it’s become a staple in our household. The first time I made this recipe, I was blown away by how easy it was to get a perfect, thick, and flavorful bean sauce without the hassle of cooking it on the stovetop or in the oven.

The Instant Pot’s pressure cooking feature ensures that the beans are cooked through in no time, and the result is a rich and satisfying sauce that’s perfect for topping hot dogs, burgers, or even using as a side dish. My family loves when I make this recipe because it’s so easy to customize with their favorite toppings – whether it’s diced onions, crumbled bacon, or shredded cheddar cheese.

Plus, it’s a great way to get some fiber and protein into our diets without having to cook up a big batch of beans from scratch. As an added bonus, this recipe is also super healthy – just think about all those beans packed with nutrients and fiber!

And let me tell you, my kids can’t get enough of this stuff – they love helping me cook it up and adding their own special touches. It’s become a fun little tradition for us to make together on weekends.

I’ve even started experimenting with different seasonings and spices to give it an extra kick – like adding some smoked paprika or chipotle peppers in adobo sauce for an extra smoky flavor. The possibilities are endless!

And what really gets me excited about this recipe is that it’s so versatile – whether you’re looking for a quick weeknight dinner or a hearty side dish for a big gathering, this Instant Pot baked beans recipe delivers every time.

Instant Pot Baked Beans

4.8 from 1482 votes

A classic baked beans recipe made quickly and easily in the Instant Pot with a rich, sweet and smoky flavor. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beans

1 lb dried navy beans
6 cups water

For the Sauce

1 large onion
2 cloves garlic
4 slices bacon
1/2 cup molasses
1/2 cup ketchup
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp salt
1/2 tsp black pepper

👨‍🍳Directions

1Rinse the dried navy beans under cold water and pick out any debris or stones.
2Add the beans and water to the Instant Pot and set it to saute.
3Allow the water to come to a boil, then reduce the heat to low and let it simmer for 5 minutes.
4While the beans are simmering, finely chop the onion and mince the garlic using a cutting board and knife.
Set aside.
5Chop the bacon into small pieces.
6After the beans have simmered for 5 minutes, drain them and discard the water.
7Add the chopped bacon to the Instant Pot and cook on saute until crispy.
8Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
9Add the chopped onion to the Instant Pot and cook in the bacon grease over medium heat until softened and translucent.
10Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
11Add the molasses, ketchup, brown sugar, Worcestershire sauce, yellow mustard, salt, and black pepper to the Instant Pot and stir well to combine.
12Add the drained beans back into the pot and stir to coat them in the sauce.
13Secure the Instant Pot lid and set the valve to sealing.
14Cook on high pressure for 25 minutes.
15Allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining pressure.
16Remove the lid and stir the beans.
17If the sauce is too thick, add a little water to reach your desired consistency.
18Taste and adjust the seasoning if necessary.
19Add the cooked bacon back into the pot and stir to combine.
20Serve the baked beans hot, garnished with additional chopped bacon if desired.
21Enjoy with your favorite barbecue dishes.

🔧Equipment

Instant Pot
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 2.5g❤️Cholesterol: 15mg🧂Sodium: 1100mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 20g🥩Protein: 15g

📝Notes

Tips: You can use canned beans instead of dried beans to save time. If using canned beans, add them to the Instant Pot with the sauce and cook on high pressure for 5 minutes instead of 25 minutes.

Watch Video Of How Instant Pot Baked Beans Works

One of my favorite things about this Instant Pot baked beans recipe is how easily it reheats – whether you’re serving leftovers at home or transporting it to a potluck gathering, these babies stay hot and delicious for hours without breaking down into mushy messes like some other recipes might do.

This makes them perfect for busy families like mine who need something quick and easy but still nutritious and filling on-the-go meals.

❓ Frequently Asked Questions About Instant Pot Baked Beans

1. What kind of beans should I use for this recipe?

For this recipe, you can use either navy beans or kidney beans – both will give you a delicious result. If you want to go the traditional route and use navy beans, make sure to soak them overnight before cooking them up in the Instant Pot.

2. Can I use canned beans instead of dried?

Yes, you can definitely use canned beans if you’re short on time or prefer the convenience of pre-cooked beans. Just be aware that they might not have the same rich flavor as homemade beans.

3. How do I store leftover baked beans?

If you have any leftover baked beans after dinner (which is unlikely!), you can store them in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.

4. Can I reheat baked beans in the microwave?

Yes, you can reheat your baked beans in the microwave if you’re short on time – just be sure to stir them halfway through heating to prevent hotspots.

5. Can I make this recipe in a slow cooker?

While you can make this recipe in a slow cooker, keep in mind that it will take much longer than using an Instant Pot – at least 6 hours on low setting.

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