Learn how to make flavorful and tender Instant Pot baked beans super fast! Smoky, sweet and easy to make, you'll bring this to family gatherings forever!
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.
Notes
What to do with leftoversThe baked beans will keep in the refrigerator for up to 5 days in an airtight container.Making aheadMake the 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 beansFreeze 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.