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
Ingredients
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.
Directions
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.
In Conclusion
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…
Happy Cooking!
-Jeremy
Instant Pot Baked Beans
Course: SidesCuisine: AmericanDifficulty: EasyEquipment
Instant Pot Duo CrispBuy Now!
10
servings5
minutes35
minutes494
kcal40
minutesThis Baked Bean Recipe requires no soaking and is all cooked to sweet and smokey perfection right in the Instant Pot.
Ingredients
1 lb 1 Dried Navy Beans
8 Cups 8 Water – for initial bean cook
3 Tbsp. 3 Salted Butter
1 lb 1 Thick Cut Bacon – diced
1 1 Medium Yellow Onion – diced
1 Tbsp. 1 Minced Garlic
2 Cups 2 Water – reserved from beans
1 Cup 1 Ketchup
1/2 Cup 1/2 Molasses
1/2 Cup 1/2 Pure Maple Syrup
1/4 Cup 1/4 Dark Brown Sugar
2 Tbsp. 2 Apple Cider Vinegar
1 Tbsp. 1 Yellow Mustard
1 Tbsp. 1 Worcestershire Sauce
1 tsp. 1 Liquid Smoke
Directions
- Place 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 reserving 2 cups of the bean water and set both aside.
- Set the Instant Pot to Sauté on high for 15 minutes and add the diced bacon and salted butter sautéing for about 5 minutes.
- Add the diced onions and garlic stirring to combine thoroughly.
- Continue sautéing the mixture until the bacon begins to crisp up, the onions soften, and the garlic is fragrant.
- Pour in the reserved bean water and deglaze the bottom of the pot.
- Add all of the remaining ingredients and stir them all together.
- 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. (See Notes)
Recipe Video
Notes
- 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.
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My baked beans are better, sorry!
Fantastic, Sylvia! It’s a massive compliment that something about my recipe, maybe the photos, the ingredient list, or the ease of the recipe, made you want to make them! Even though you know that you already have a fantastic recipe. I appreciate you at least giving them a try and letting me know that yours are better. Thank you for reading, cooking, commenting, and your support!