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Indulge in these quick and flavorful Instant Pot Baked Beans. Tender navy beans simmered in a smoky, molasses-infused sauce, delivering classic taste in record time.
Whether you’re hosting a backyard gathering or simply craving a hearty side dish, these Instant Pot baked beans are sure to satisfy your taste buds and leave everyone asking for seconds.
Why We Love This Recipe
With the convenience of the Instant Pot, you no longer have to wait hours for a scrumptious batch of baked beans.
While my Slow Cooker Baked Beans are certainly delicious, they take several hours to cook. Even baked in the oven they take a few hours.
This simple and foolproof recipe delivers all the flavors you love in a fraction of the time.
Key Ingredients
- Dried Navy Beans – Small, oval-shaped white legumes that become creamy and tender when cooked. They have a mild flavor and are versatile for use in soups, stews, chili, and baked beans.
- Bacon – Make the task easier by using kitchen shears to cut the bacon into bite-sized pieces instead of struggling with a knife.
- Sweet Onion – Sweet onions, like Walla Walla, Texas Sweets, Maui, and Vidalia, are larger than yellow onions, with a light skin and a high sugar content, resulting in a sweet flavor that makes them ideal for sautéing and caramelizing.
- Garlic – Fresh garlic is highly recommended, but minced and jarred garlic is also acceptable.
- Ketchup – Often used in baked beans to add a touch of tanginess and sweetness to the overall flavor profile.
- Molasses – Used for its rich, deep flavor and its ability to add a distinct sweetness and a robust and caramelized taste.
- Brown Sugar – Adds sweetness, depth, texture, and balance.
- Yellow Mustard – Acts as a flavor enhancer, cutting through the richness of other ingredients like molasses and brown sugar, and adding a savory element to the beans.
How To Make Baked Beans in the Instant Pot
See the recipe card below for full, detailed instructions
- Rinse the navy beans and remove any stones or debris.
- Add beans and water to the pot. Close and seal the lid and cook on high pressure for 25 minutes.
- After cooking, naturally release pressure for 10 minutes, then carefully release the remaining pressure. Drain the beans and set them aside.
- On the saute setting, cook the bacon until crispy, then add and cook the onion and garlic. Add the beans back to the pot with the ketchup, molasses, brown sugar, mustard, salt, and pepper and stir together.
- Close and seal the lid and cook on high pressure for 15 minutes.
- After cooking, naturally release pressure for 10 minutes, then carefully release the remaining pressure. Stir the baked beans and serve hot.
Recipe FAQs
Yes, you can use canned beans. Because they are already cooked and soft, you can skip the first part of the recipe and go straight to sauteeing the bacon and onions. Keep in mind that because they are fully cooked, they may be a little more mushy than if you were using dried beans.
You can soak the beans for 4-6 hours if desired. You will need to shorten the initial cook time accordingly.
Absolutely. You can reduce the amount of brown sugar used or omit it altogether. You can also swap out the ketchup for tomato sauce.
You can certainly use different types of beans, such as kidney beans or pinto beans, however navy beans are the standard for American baked beans. The recipe can be adapted to your preference by substituting the navy beans with your desired bean variety.
Keep in mind that different beans may have slightly different cooking times, so you may need to adjust the cooking time accordingly. Generally, kidney beans and pinto beans require a slightly longer cooking time compared to navy beans. Consult cooking charts or recipe guidelines specific to the bean type you are using to ensure they are fully cooked and tender.
Yes, you can absolutely add additional ingredients like sausage or vegetables to customize the flavor and texture.
Sausage can add a delicious smoky or savory element to the dish, while vegetables like bell peppers, onions, or carrots can provide extra flavor and nutritional value.
If you choose to add sausage, cook it separately before adding it to the baked beans. For vegetables, you can sauté them in the Instant Pot before adding the cooked beans or simply add them along with the other ingredients.
Adjust the cooking time as needed to ensure all the ingredients are cooked to your desired doneness. Feel free to experiment and get creative with the ingredients to make the baked beans uniquely your own.
Storage
Refrigerator: To store leftover baked beans, first let them cool to room temperature, then transfer to an airtight container or airtight resealable bags. Store in the refrigerator for up to 3-4 days.
Freezer: For long-term freezer storage, allow the beans to cool completely, the transfer to freezer-safe containers or resealable freezer bags. Make sure to leave some headspace as the beans will expand when frozen. Label the container and place in the freezer for up to 3-4 months.
Reheating: Gently warm on the stovetop over low heat or microwave them in a microwave-safe dish, stirring occasionally until heated through. If the beans appear dry after refrigeration, you can add a splash of broth or water to moisten them. For frozen baked beans, thaw them in the refrigerator first.
Helpful Tips
- Adjust the cooking time: The cooking time for baked beans in an Instant Pot can vary depending on the size and type of beans, as well as personal preference. Start with a recommended cooking time, but feel free to adjust it based on the desired tenderness of the beans.
- Use the natural pressure release method: After the cooking time is complete, allow the Instant Pot to naturally release the pressure for about 10-15 minutes before manually releasing any remaining pressure. This helps prevent excessive bean splitting and ensures a more tender result.
- Burn Notice: If you get a burn notice, you can open the pot and check. Increase the sauce or even try adding a bit of water. Some Instant Pots seem to be more sensitive than others.
- Sauce is too thin: To thicken the sauce, turn the pot to saute and cook until desired thickness is reached.
- Sauce is too thick: To thin, add a bit of water and stir thoroughly.
- Double the recipe: You can double this recipe, but make sure not to fill the Instant Pot more than 2/3 full.
- Stir gently: When adding ingredients or stirring the beans, do so gently to avoid breaking up the beans and maintaining their texture.
- Consider a finishing step: To enhance the flavor and texture, you can transfer the cooked baked beans to a baking dish and place them in the oven for a short time to thicken the sauce and develop a slight crust on top. This step is optional but can add a delicious finishing touch.
Serving Suggestions
Baked beans are the quintessential backyard BBQ food! They are a must-have at any cookout. Try serving them with any of the BBQ favorites:
- Grilled Cilantro Lime Chicken
- Grilled London Broil
- Corn on the Cob
- Southern Potato Salad
- Grilled Hamburgers
Instant Pot Baked Beans
Ingredients
- 1 pound dried navy beans
- 6 cups water
- 4 slices bacon chopped, or more, if desired
- 1 cup sweet onion diced
- 1 clove garlic minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Rinse the navy beans in a colander and remove any stones or debris.
- Add the beans and 6 cups of water to the Instant Pot.
- Close the Instant Pot lid and set the pressure release valve to “sealing.”
- Cook on high pressure for 25 minutes.
- When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Drain the beans and set aside.
- On the saute setting, cook the bacon for 3 minutes or until it begins to crisp. Add the onion and garlic and cook for 1 additional minute.
- Return the beans to the instant pot, and add the chopped onion, chopped bacon, ketchup, molasses, brown sugar, mustard, salt, and black pepper to the Instant Pot.
- Stir everything together until the ingredients are well combined.
- Close the Instant Pot lid and set the pressure release valve to “sealing.”
- Cook on high pressure for 15 minutes.
- When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Stir the baked beans and serve hot.
Notes
- Burn Notice: If you get a burn notice, you can open the pot and check. Increase the sauce or even try adding a bit of water. Some Instant Pots seem to be more sensitive than others.
- Sauce is too thin: To thicken the sauce, turn the pot to saute and cook until desired thickness is reached.
- Sauce is too thick: To thin, add a bit of water and stir thoroughly.
- Double the recipe: You can double this recipe, but make sure not to fill the Instant Pot more than 2/3 full.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Instead of 45 min, do 1 hr for the beans, that way they are cooked and tender. Then you can do the rest and not have to add any more pressure cooking time, this will avoid the burn notice as well.
Awesome feedback Ann! Thank you so much for stopping by.