This baked bean recipe made in one pot using dried beans and homemade sauce is full of sweet and smokey flavors. Perfect for any BBQ, potluck, or Holiday gathering. So grab your Instant Pot and these ingredient staples to whip a batch of easy-baked beans.
Instant Pot Baked Beans Recipe
Beans: Dried Navy Beans are this recipe’s main ingredient and work perfectly. They hold up well under pressure but still get nice and soft.
Bacon: I always opt for thick-cut bacon, and Wright Brand Bacon is my favorite. The smokey flavor and thickness are just right for these baked beans.
Onions and Garlic: A yellow onion and some minced garlic are all you’ll need. Freshly Minced Garlic or the jarred variety is just fine. Whichever is easiest for you.
Baked Bean Sauce: I love a semi-sweet and savory baked bean sauce. For this recipe, I used Butter, Ketchup, Molasses, Maple Syrup, Water, Dark Brown Sugar, Apple Cider Vinegar, Yellow Mustard, Worcestershire Sauce, and Liquid Smoke. This gives a perfectly sweet and smokey balance to the beans.
Begin by placing the dried pinto beans into the Instant Pot with 8 cups of water. Secure the lid and set the Instant Pot to pressure cook on high for 25 minutes. Once the beans are done cooking, allow for a 10-minute release, and then release the remaining pressure.
Drain the beans, but reserve 2 cups of the bean water.
Set the Instant Pot to Sauté on high for 15 minutes and add the diced bacon and salted butter.
Let the bacon fry for about 5 minutes, then add the diced onions and garlic and stir them in with the bacon to combine thoroughly.
Continue sautéing the mixture until the bacon begins to crisp up, the onions soften, and the garlic is fragrant.
Pour the bean water into the Instant Pot and deglaze the bottom.
Next, add all of the remaining ingredients and stir them all together.
Lastly, place the beans back into the Instant Pot with the baked beans sauce and stir until the beans are completely covered.
Secure the lid to the Instant Pot and set it to pressure cook on high for 10 minutes. Once the cooking process is complete, allow for a 5-minute natural release, then manually release any remaining pressure.
If you get the burn error at any point during that last ten-minute cook, don’t panic. Simply press cancel, release the pressure, stir the beans, and set the instant pot to sauté on low.
Leave the lid off and allow the sauce to thicken to your desired texture. I let mine sit for about 20 minutes before placing the top back on.
Once ready, secure the lid, set it to keep warm high, and serve whenever the rest of dinner is prepared.
An amazing Baked Bean Recipe doesn’t have to be long, complex, or time-consuming. When making baked beans in the Instant Pot, it isn’t necessary to soak them overnight. So, grab the ingredients and get those beans in the pot! You won’t regret it!
Tell me in the comments section how your baked beans turned out and if you made any changes that took them to the next level.
Plus, if you like this recipe, then I know you’ll LOVE these!
Thank you so much for stopping by Chicken Fried Kitchen, and as usual…