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Learn how to make flavorful and tender Instant Pot baked beans in a fraction of the time it takes to bake them in the oven!
Smoky and sweet, you’ll be asked to bring this recipe to every pot luck or family gather forever!
Step-by-step photos and instructions are below!
I love baked beans, the sweet flavor mixed with smokiness is the perfect side dish at a summer bbq with a thick slice of cornbread on the side.
Baked beans are a classic American dish that has been enjoyed for generations. The dish is traditionally made by slow-cooking beans in the oven with a variety of seasonings and a sweet and savory sauce.
However, that can take hours and requires constant monitoring to ensure the beans are cooked to perfection. Fortunately, with the invention of pressure cooking you can now make delicious baked beans from scratch the easiest way!
In this post, we’ll show you how to make Instant Pot baked beans that are flavorful, tender, and easy to prepare.
Go ahead and give it a try and enjoy a classic American dish with a modern twist!
Want an easier recipe? Try my Dr Pepper Baked Beans!
Why you’ll love this recipe:
- This recipe is a lot faster than making baked beans in an oven. It is mostly hand off, leaving you free to make other things!
- Super easy. No culinary degree required.
- Adaptable. Add or remove flavorings to suit your tastes!
- Budget Friendly. Dry beans are a lot cheaper per pound than their canned beans alternatives.
Frequently Asked Questions
Yes, you can freeze the leftover baked beans in an airtight container for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then heat in a pot on the stove or in the microwave.
Yes, you can double the recipe to make a larger batch. However, you may need to adjust the cooking time to ensure the beans
Yes, you can use any type of dried bean for this recipe. However, cooking times may vary depending on the type of bean you use.
You can make the baked beans vegetarian or vegan by leaving out the bacon and using a vegan-friendly sweeteners instead of honey.
What to serve with Baked Beans
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
The baked beans will keep in the refrigerator for up to 5 days in an airtight container.
Make baked beans ahead of time and reheat them when ready to serve. Simply store them in an airtight container in the refrigerator or freezer and reheat on the stove or in the microwave.
Freezing baked beans
Freeze leftover baked beans in an airtight container for up to 3 months. To reheat, simply thaw in the refrigerator overnight, then heat in a pot on the stove or in the microwave.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Water. We will use water twice in this recipe. 8 cups of water to cook the beans, then more in the homemade bbq sauce after the bean cook time is over.
- Beans. I use either pinto beans navy beans or great northern beans in this recipe. Kidney beans can also be used. Rinse the beans and drain. Check and pick out rocks and anything else that isn’t a bean.
- Oil. This is to cook the bacon, onion and bell peppers. Any kind of oil like vegetable oil or olive oil can be used.
- Bacon. I use thick cut bacon diced into small pieces. Any kind of bacon can be used. If you aren’t using bacon, use a splash of liquid smoke.
- Vegetables. A small onion, minced finely and 1/2 red bell pepper. Green bell pepper can also be used.
- Flavorings. Ketchup, brown sugar (can use maple syrup or honey!), molasses, smoked paprika, mustard, salt and pepper.
You can also skip the ketchup, brown sugar and molasses and just do the same amount of barbecue sauce. If you like things spicy, add some chili powder, or crushed red pepper flakes.
Mustard is up to you, I like a spicy brown or whole grain in my recipe, but Dijon mustard or yellow mustard works too. If you are out of mustard, a splash of apple cider vinegar will have a similar flavor and effect.
- Chopping Board
- Kitchen Knife
- Measuring Cups and Spoons
- Instant Pot (aka Electric Pressure Cooker)
Instant Pot Cooking Terms
What is Natural Pressure Release – aka NPR?
A natural pressure release happens when the cooking time is over and the valve is left closed. The pressure decreases without doing anything. Your Instant Pot will automatically switch to the Keep Warm setting.
As soon as it switches to Keep Warm the pressure will begin to drop and will release the pressure by itself. You’ll know it’s done when the pin drops!
What is Quick Release?
Quick Release: this means to let the Instant Pot release pressure naturally for a few minutes. After the time has elapsed, switch the valve to “venting” to quickly release any remaining pressure. The pressure will release to a point where the pin drops, and you can open the lid.
How to make Baked Beans in a Pressure Cooker
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Cook the Beans
Rinse the beans in plenty of cold water and pick through looking for anything that doesn’t belong. Sometimes rocks and other things make their way into dried beans!
Add the beans to the inner pot of the Instant Pot and cover with the water.
Secure the lid, seal the vent and cook at high pressure for 25 minutes. Do a 10-minute natural release, the open the vent and allow the remaining pressure to release. When the pin drops, open the instant pot. Remove the beans and set aside.
Continue with the recipe
Using the sauté setting, heat the vegetable oil and add the bacon, onions and red bell peppers. Cook, stirring, for about 5 minutes.
Add the garlic and cook for an additional minute. Scrape the bottom of the instant pot to release all the browned bits.
Return the cooked beans to the pot and add the remaining ingredients.
Cook for 10 minutes at high pressure and then do a quick release. See notes for Instant Pot Cooking Terms
Stir the beans and serve. Add extra bacon if you wish!
More delicious Instant Pot Recipes:
- Instant Pot Pulled Pork. Sweet, spicy, juicy – this recipe uses an instant pot for maximum speed but tender, mouthwatering results.
- Instant Pot Beef Stew. Red wine and rosemary feature in this inviting, tasty and tummy-warming Instant Pot Beef Stew Recipe. Perfect for a cold day.
- Thai Butternut Squash Soup. A velvety smooth and dreamy soup with a kick of Thai heat, balanced by creamy coconut cream.
- ALL INSTANT POT RECIPES
Instant Pot Baked Beans (with Bacon)
To cook the beans
- 8 cups water
- 1 lb dry navy OR pinto beans (rinsed and picked through)
For the recipe
- 1 tablespoon vegetable oil
- 6 slices bacon (diced into small pieces)
- 1 small onion (minced)
- 1/2 red bell pepper (cored, seeded, and finely chopped)
- 1 cup water (not a typo – we use 8 cups to cook the beans, and 1 cup here to make the baked beans)
- 1 cup ketchup
- ¼ cup brown sugar
- ¼ cup molasses
- 2 teaspoon smoked paprika
- 1 tablespoon spicy brown mustard
- 1 teaspoon salt
- ½ teaspoon pepper
Cook the beans
- Rinse the beans in plenty of cold water and pick through looking for anything that doesn’t belong.
- Add the beans to the Instant Pot and cover with the water.
- Seal the vent and cook at high pressure for 25 minutes. Do a 10-minute natural release, the open the
- vent and allow the remaining pressure to release. When the pin drops, open the instant pot.
- Remove the beans and set aside.
Continue with the recipe
- Using the sauté function, heat the vegetable oil and cook the bacon, onions and red bell peppers, stirring, for about 5 minutes.
- Add the garlic and cook for an additional minute.
- Return the cooked beans to the pot and add the remaining ingredients (1 cup of water, ketchup, brown sugar, molasses, smoked paprika, mustard, salt and pepper.
- Cook for 10 minutes at high pressure and then do a quick release (open the vent and let the pressure release, then open the pot when the pin drops).
- Stir the beans and serve.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.