instant pot baked beans recipe

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

I’m so excited to share with you my favorite Instant Pot Baked Beans recipe. I’ve been making this dish for years, and it’s always a hit with my family and friends. The best part?

It’s incredibly easy to make and requires minimal effort. Simply add the ingredients to your Instant Pot, set the timer, and voilà! You’ll have a delicious, homemade baked beans dish in no time.

I love how versatile this recipe is – it’s perfect for a weeknight dinner, a weekend BBQ, or even as a side dish for a holiday gathering. Plus, the health benefits of this recipe can’t be beat. By using the Instant Pot, we’re able to cook the beans quickly and efficiently without sacrificing any of the rich flavors that make baked beans so special.

And let’s not forget about the convenience factor – just throw all the ingredients in the pot and let it do its magic. My kids adore helping me with this recipe (even if they do get a little messy!) , and it’s become a fun family activity that we look forward to every year.

Whether you’re a busy parent like me or just looking for an easy, crowd-pleasing recipe, these Instant Pot Baked Beans are sure to become a staple in your household.

Instant Pot Baked Beans

Instant Pot Baked Beans

4.8 from 813 votes

These Instant Pot baked beans deliver rich, smoky flavor in a fraction of the time of traditional oven-baked beans. Using dried navy beans and a savory sauce, this recipe is perfect for a quick side dish or a hearty main.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Beans

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

For the Sauce

1/2 cup ketchup
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
1 small onion, finely chopped
2 cloves garlic, minced

👨‍🍳Directions

1Place the sorted and rinsed navy beans in the Instant Pot.
2Add 4 cups of water and 1 teaspoon of salt.
3Close the lid, set the valve to sealing, and cook on high pressure for 25 minutes.
4The beans should be tender but not mushy.
5While the beans cook, prepare the sauce.
6In a small bowl, whisk together ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and cayenne if using.
Set aside.
7When the beans are done, perform a quick pressure release by carefully turning the valve to venting.
8Once the pin drops, open the lid.
9Drain the beans in a colander, reserving 1 cup of the cooking liquid.
10Return the drained beans to the Instant Pot.
11Add the chopped onion, minced garlic, and the prepared sauce.
12Stir well to combine.
13Close the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
14The beans will absorb the sauce and become richly flavored.
15After 5 minutes, perform a quick pressure release.
16Open the lid and stir the beans.
17If the sauce seems too thin, select the Saute function and simmer for 2 to 3 minutes, stirring frequently, until it thickens to your liking.
18The beans should be glossy and coated with a thick, dark sauce.
19Taste and adjust seasoning with additional salt or pepper if needed.
20Serve the beans hot as a side dish or over rice for a main meal.
21They will thicken further as they cool.

🔧Equipment

Instant Pot (6-quart or larger)
Measuring cups and spoons
Wooden spoon or spatula
Cutting board and knife
Colander

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 2g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 72g🥦Dietary Fiber: 18g🍬Sugars: 20g🥩Protein: 20g

📝Notes

For a smokier flavor, add 1/2 teaspoon of liquid smoke to the sauce. If you prefer a sweeter bean, increase the brown sugar to 3 tablespoons. Leftover beans can be stored in the refrigerator for up to 5 days and taste even better the next day.

Watch Video Of How Instant Pot Baked Beans Works

This Instant Pot Baked Beans recipe has become a staple in our household for good reason – it’s incredibly easy to make and always turns out deliciously!

One of my favorite things about this recipe is how well it stores and reheats – simply refrigerate any leftovers for up to 5 days or freeze them for up to 3 months.

When you’re ready to serve, simply reheat them on the stovetop or in your Instant Pot until warmed through.

❓ Frequently Asked Questions About Instant Pot Baked Beans

Q: Can I use store-bought baked beans instead of making my own?

No, I highly recommend making your own baked beans from scratch using this recipe. Not only is it healthier than relying on processed foods, but you’ll also be able to customize the flavor to your liking. Plus, trust me when I say that homemade baked beans are exponentially better than anything you can buy in a jar!

Q: What type of sweetener should I use in this recipe?

I prefer using brown sugar in my baked beans because it adds such a rich, deep flavor that complements the smoky bacon perfectly. However, feel free to experiment with other sweeteners like honey or maple syrup if you prefer.

Q: Can I make these baked beans in a slow cooker instead of using the Instant Pot?

Yes, you can definitely make these baked beans in a slow cooker! Simply brown the bacon and cook the onions in a skillet before transferring them to your slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

Q: Are these baked beans suitable for vegetarians?

No, unfortunately not. The presence of bacon makes them non-vegetarian-friendly. However, feel free to substitute with vegan bacon or omit altogether if you need a vegetarian option.

Q: How long do these baked beans keep in the fridge?

These baked beans will keep in the fridge for up to 5 days when stored in an airtight container.

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