Baked Beans (in Instant Pot)

Craving delicious, homemade Baked Beans but short on time? This Instant Pot Baked Beans recipe gives you that classic, smoky-sweet flavor in a fraction of the time! No need for long oven hours—your Instant Pot will do all the work to create tender, flavorful beans that are perfect for potlucks, barbecues, or a comforting weeknight dinner.

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Why You’ll Love These Instant Pot Baked Beans

• Quick and Easy: The Instant Pot significantly cuts down cooking time compared to traditional methods.
• Rich and Flavorful: A balance of sweet, savory, and smoky flavors makes these baked beans irresistible.
• Perfect for Gatherings: This recipe makes a hearty batch, perfect for sharing at a barbecue or picnic.

Ingredients for Instant Pot Baked Beans

To make these flavorful baked beans, you’ll need the following ingredients:

• 1 lb dried navy beans (or pinto beans), rinsed and soaked
• 4 cups water or broth
• 1/2 cup ketchup
• 1/2 cup barbecue sauce
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 small onion, diced
• 4 slices turkey bacon or beef bacon, chopped (optional, for added smokiness)
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Tools You’ll Need

• Instant Pot: For cooking the beans.
• Wooden spoon: For stirring.
• Measuring cups and spoons: To measure your ingredients.

How to Make Instant Pot Baked Beans

Step 1: Prepare the Beans

1. Soak the Beans: For best results, soak the dried beans overnight or for at least 6-8 hours in water. This helps soften the beans and reduces cooking time.
2. Drain and rinse the beans before cooking.

Step 2: Sauté the Aromatics and Bacon

3. Set your Instant Pot to the “Sauté” function. Heat the olive oil and add the diced onion and chopped turkey or beef bacon. Sauté for 3-4 minutes until the onion is soft and the bacon is browned.
4. Add the minced garlic and cook for another minute until fragrant. Turn off the sauté function.

Step 3: Add the Remaining Ingredients

5. Add the soaked beans, water or broth, ketchup, barbecue sauce, molasses, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper. Stir well to combine.

Step 4: Pressure Cook the Beans

6. Secure the lid on your Instant Pot and set the valve to the “Sealing” position.
7. Select the “Manual” or “Pressure Cook” setting and set the timer for 40 minutes on high pressure.
8. Once the cooking time is complete, allow the pressure to release naturally for about 15-20 minutes. Then carefully turn the valve to “Venting” to release any remaining pressure.

Step 5: Thicken the Sauce (Optional)

9. If the sauce is thinner than you’d like, set the Instant Pot to “Sauté” mode and simmer for an additional 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.

Step 6: Serve and Enjoy

10. Once the beans are tender and the sauce is thick, turn off the Instant Pot. Taste and adjust seasoning if necessary, adding more salt, pepper, or a splash of vinegar for extra tang.

Serving Suggestions

• Perfect Pairing: Serve these baked beans alongside grilled meats, burgers, or sandwiches at your next barbecue.
• Toppings: Add chopped green onions or extra bacon bits on top for a bit of crunch and flavor.

Tips for the Best Instant Pot Baked Beans

• Don’t Skip the Soak: Soaking the beans helps them cook more evenly and reduces the risk of splitting.
• Add Smokiness: If you want more smoky flavor, add a dash of liquid smoke or extra smoked paprika.
• Watch the Sweetness: You can adjust the sweetness of the beans by reducing the brown sugar or molasses if you prefer a less sweet version.

Storage Instructions

• To Store: Keep leftover baked beans in an airtight container in the refrigerator for up to 4 days.
• To Freeze: Baked beans freeze well! Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
• **To

reheat**: Warm leftover baked beans in a saucepan over medium heat or in the microwave until heated through. Add a splash of water if the beans have thickened too much.

Frequently Asked Questions (FAQ)

Q1: Can I use canned beans instead of dried?
A: Yes! If you want to use canned beans, reduce the pressure cooking time to about 15 minutes. You won’t need to soak them, but rinse them well before adding to the Instant Pot.

Q2: Can I make this recipe vegetarian?
A: Absolutely! Simply omit the turkey or beef bacon and use vegetable broth instead of water or chicken broth for a vegetarian version.

Q3: What if my beans are still firm after cooking?
A: If your beans aren’t as tender as you’d like, reseal the Instant Pot and cook for an additional 10 minutes on high pressure, then let the pressure release naturally.

Conclusion: Hearty and Delicious in No Time!

These Instant Pot Baked Beans offer all the rich, comforting flavors of traditional baked beans, but with a fraction of the cooking time. Whether you’re serving them at a summer cookout or alongside your favorite weeknight meals, this dish is sure to be a hit. Give them a try, and enjoy the ease and deliciousness of this Instant Pot classic!

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Nutritional Information (per serving)

• Calories: 210
• Protein: 10g
• Carbohydrates: 38g
• Fat: 4g
• Fiber: 8g

Enjoy these flavorful, hearty beans, and share the love with family and friends!