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.
Jump to:
Why You'll Love This Recipe
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!
If you're looking for another amazing side to serve alongside these homemade baked beans, I highly recommend pairing them with Hatch Chile Cheddar Corn Pudding!
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.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Place the dried pinto beans into the Instant Pot with 8 cups of water.
Step 2: 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.
Step 3: Set the Instant Pot to Sauté on high for 15 minutes.
Step 4: 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.
Step 5: 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.
Step 6: 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 Expert Tips)
Expert Tips
- Pre-cooking the beans is very important. The other ingredients would burn in the instant pot otherwise. It also produces much better results than soaking them overnight.
- It may not sound like it, but the water you cook those beans absorbs a lot of flavor. So it's essential to reserve that water when cooking them with the ingredients.
- If you get the burn error at any point during that last ten-minute cook, don't panic. Press cancel, release the pressure, stir the beans, and set the instant pot to sauté on low.
- Leave the lid off and let the sauce 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.
Recipe FAQs
Adding bacon, BBQ sauce, brown sugar, and hot sauce can help if you're going to spruce up canned baked beans. However, you may want to consider just making your own from scratch.
Yes and No. Baked beans are a great source of protein and fiber. But that comes from the beans themselves. It's the remaining ingredients that can contain sugars, fats, etc. They are definitely healthier when homemade than the canned alternatives.
Adding cooked bacon, BBQ sauce, brown sugar, and hot sauce can really help add flavor to baked beans.
Depending on how you plan to make your baked beans, the secret to making sure they are soft is to soak them overnight. However, this isn't necessary when using a pressure cooker like the Instant Pot.
More Recipes You'll Love
If you made this Instant Pot Baked Beans recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
Don't forget to tag @chickenfriedkitchen on Instagram, Subscribe on YouTube, and Follow on Pinterest and Facebook! I'll see you there!
📖 Recipe
Instant Pot Baked Beans
Ingredients
- 1 lb Dried Navy Beans
- 8 Cups Water - for initial bean cook
- 3 Tbsp. Salted Butter
- 1 lb Thick Cut Bacon - diced
- 1 Medium Yellow Onion - diced
- 1 Tbsp. Minced Garlic
- 2 Cups Water - reserved from beans
- 1 Cup Ketchup
- ½ Cup Molasses
- ½ Cup Pure Maple Syrup
- ¼ Cup Dark Brown Sugar
- 2 Tbsp. Apple Cider Vinegar
- 1 Tbsp. Yellow Mustard
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. Liquid Smoke
Instructions
- Place the dried pinto beans into the 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 natural release, and then manually 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)
Video
Notes
- Pre-cooking the beans is very important. The other ingredients would burn in the instant pot otherwise. It also produces much better results than soaking them overnight.
- It may not sound like it, but the water you cook those beans absorbs a lot of flavor. So it's essential to reserve that water when cooking them with the ingredients.
- If you get the burn error at any point during that last ten-minute cook, don't panic. Press cancel, release the pressure, stir the beans, and set the instant pot to sauté on low.
- Leave the lid off and let the sauce 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.
Sylvia says
My baked beans are better, sorry!
Jeremy says
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!