baked beans instant pot recipe

Written ByJenny Smyth Posted on
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The Best baked beans instant pot recipe

I am so excited to share with you my favorite baked beans Instant Pot recipe. This recipe is a classic, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

I’ve been making this recipe for years, and it’s always a hit with my family and friends. The best part is that it’s incredibly easy to customize to your taste, whether you like your beans sweet and smoky or tangy and spicy.

My kids love helping me in the kitchen, and this recipe is a great one to involve them in, as they can help with measuring out the ingredients and stirring the beans. As for me, I love that this recipe is not only a crowd-pleaser but also a great way to get some veggies into my family’s diet.

The combination of beans, tomatoes, and onions is not only tasty but also packed with fiber and antioxidants. Plus, the Instant Pot makes it so easy to cook the beans to perfection without any fuss or muss.

I’ve even used this recipe for potlucks and family gatherings, and it’s always been a huge success. So if you’re looking for a simple yet impressive side dish that’s perfect for any occasion, look no further than this baked beans Instant Pot recipe.

Instant Pot Baked Beans

Instant Pot Baked Beans

4.6 from 1693 votes

These Instant Pot baked beans are rich, smoky, and sweet, made from dried navy beans without overnight soaking. They cook in a fraction of the time of traditional oven-baked beans, delivering deep flavor with minimal effort.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 310 kcal

🥘Ingredients

For the Beans

1 pound dried navy beans, rinsed and picked over
4 cups water
1 teaspoon salt

For the Sauce

1/2 cup ketchup
1/4 cup molasses
1/4 cup packed brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 small onion, diced
2 cloves garlic, minced
4 slices bacon, chopped (optional)

👨‍🍳Directions

1Place the rinsed navy beans, 4 cups water, and 1 teaspoon salt in the Instant Pot.
2Secure the lid and set the valve to sealing.
3Cook on high pressure for 25 minutes.
4The beans should be tender but not mushy when pressed between your fingers.
5While the beans cook, prepare the sauce.
6In a medium bowl, whisk together ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, smoked paprika, and black pepper.
Set aside.
7When the beans are done, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to quick release any remaining steam.
8Open the lid and drain the beans, reserving 1 cup of the cooking liquid.
9Set the Instant Pot to sauté mode and add the chopped bacon if using.
10Cook until crisp, about 4 minutes, stirring occasionally.
11Add the diced onion and minced garlic and sauté for 2 minutes until softened.
12Press Cancel to stop sautéing.
13Return the drained beans to the pot along with the prepared sauce and the reserved 1 cup of cooking liquid.
14Stir well to combine.
15Secure the lid again and set the valve to sealing.
16Cook on high pressure for 5 minutes.
17The sauce will thicken and the flavors will meld.
18Allow the pressure to release naturally for 10 minutes, then quick release any remaining steam.
19Open the lid and stir the beans.
20If the sauce is too thin, simmer on sauté mode for 3 to 5 minutes until it reaches your desired consistency.
21The beans should be glossy and coated in a thick, rich sauce.

🔧Equipment

Instant Pot or electric pressure cooker
Measuring cups and spoons
Cutting board
Chef’s knife
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 310 kcal🧈Total Fat: 4g💛Saturated Fat: 1g❤️Cholesterol: 5mg🧂Sodium: 680mg🌾Total Carbs: 57g🥦Dietary Fiber: 12g🍬Sugars: 18g🥩Protein: 14g

📝Notes

For a vegetarian version, omit the bacon and use 1 tablespoon olive oil to sauté the onion and garlic. These beans keep well in the refrigerator for up to 5 days and can be frozen for up to 3 months.

Watch Video Of How Instant Pot Baked Beans Works

This baked beans Instant Pot recipe is a staple in my household and always a good idea for any occasion. Whether you’re planning a family dinner or hosting a party, this recipe is sure to impress your guests with its ease of preparation and delicious flavor.

Plus, it’s easy to customize to your taste preferences. For storage ideas, I like to portion out individual servings into containers or freezer bags for easy reheating later on.

❓ Frequently Asked Questions About Instant Pot Baked Beans

Q: What is the origin of baked beans?

Baked beans have their roots in North America, specifically in the United States. They are believed to have originated from British settlers who brought their own recipes for baked beans with them when they immigrated to the New World.

Q: Can I use different types of beans?

Yes, you can use different types of beans in place of traditional navy beans. Some popular options include kidney beans, pinto beans, and black beans.

Q: How do I store leftover baked beans?

You can store leftover baked beans in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.

Q: Can I reheat baked beans?

Yes, you can reheat baked beans in the microwave or on the stovetop until warmed through.

Q: Can I make baked beans without an Instant Pot?

Yes, you can make baked beans without an Instant Pot by using a slow cooker or oven instead.

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