Easy Instant Pot Baked Beans Recipe

These are the cozy, maple-molasses, brown-sugar-kissed baked beans you wish your neighbor brought to the potluck instead of that sad tub of store-bought. We’re talking tender beans, glossy sauce, a little smoky, a little tangy, not cloying, and made fast (truly) in the Instant Pot. It’s the backyard barbecue side that somehow steals the whole plate.

My husband calls these “danger beans” because he always goes back for a “tiny” second scoop and then mysteriously ends up horizontal on the couch while the kids turn hot dog buns into puppets. I made a test batch on a Tuesday once and we stood at the counter eating straight from the pot with spoons like raccoons over a treasure bin. Now they’re a thing—campouts, game days, last-minute grill nights when we only have brats and vibes.

Kitchen Talk

I swear by a quick soak when I remember, but the Instant Pot has rescued me from many a dry-bean panic. If you add acidic stuff (tomato, vinegar) too early, the beans can act stubborn—so I cook them almost tender first, then stir in the tang. Bacon renders beautifully on Sauté, but stir constantly for a minute or two after you add sweeteners so nothing sticks and triggers the dreaded “burn” message. One time I swapped maple for half cola because the bottle was open and, listen, it was weirdly great. Another time I got cocky and dumped in liquid smoke with my heart instead of a teaspoon—my house smelled like a campfire for two days. Learn from me.

Shopping Tips

– Dried beans: Navy beans or small white beans work best. Check that they’re whole and not cracked—older beans take forever to soften.
– Tomato products: Canned tomato sauce or paste works fine. Go low-sodium if you like more control over seasoning.
– Sweeteners: Molasses is classic, but brown sugar or maple syrup also add depth. Pick whichever you keep in the pantry.
– Spices: Smoked paprika, mustard powder, and a pinch of cayenne make them pop. Buy in bulk jars—it’s cheaper than those tiny tins.
– Budget swaps: Skip the fancy bacon and use thick-cut supermarket slices. Or go meatless with a splash of liquid smoke.

Prep Ahead Ideas

– Cook the beans to just-tender earlier in the day; stash them in their cooking liquid in the fridge so they don’t dry out.
– Crisp bacon and sauté onions/garlic ahead; keep in a sealed container so your fridge doesn’t smell like a diner.
– Whisk the sauce (sweetener, molasses, mustard, tomato, spices) in a jar the night before—shake and dump when ready.
– Morning: get beans cooked. Evening: fold in sauce and simmer on Sauté until glossy. Dinner basically makes itself.

Time-Saving Tricks

– Forgot to soak? Rinse beans and go straight to pressure—add a few extra minutes and let them naturally release.
– Use canned beans when you’re in a rush. Keep the sauce a touch thicker and simmer briefly so they don’t blow out.
– Sauté bacon and onions right in the Instant Pot to build flavor and cut dishes. Deglaze like you mean it.
– Don’t rush the finish: a short rest or a gentle simmer lets the sauce thicken and cling in a way that feels restaurant-y.

Common Mistakes

– Adding vinegar/tomato too soon. The acid can keep beans tough. Cook beans first, then sauce them up.
– Ignoring the fond. Those browned bits are flavor—but scrape them up with a splash of water to prevent a burn notice.
– Over-sweetening. If it tastes like dessert, hit it with mustard and vinegar, and a pinch of salt to wake it up.
– Too thin? Simmer on Sauté, lid off, and mash a few beans against the pot to thicken quickly.
– Too salty? Stir in a splash of water and a little brown sugar or maple to rebalance.

What to Serve It With

– Grilled sausages, burgers, or chicken—classic backyard energy.
– Buttered cornbread or toasted brioche buns to scoop up the saucy bits.
– Tangy coleslaw or a crisp chopped salad to cut the richness.
– Roasted veggies or a pile of garlicky green beans if you’re keeping things lighter.

✔Tips & Mistakes

– Salt beans after they’re mostly tender; earlier if using canned.
– Use the natural pressure release for creamier beans; quick release can split them.
– Standard pot works too—just simmer low and slow and add water as needed.
– Sauce too smoky? A squeeze of ketchup or a spoon of tomato paste calms it down fast.

✔Storage Tips

Fridge: Tuck leftovers in a lidded container for 4–5 days. They thicken overnight in the best way. Add a splash of water when reheating if they’re too clingy.
Freezer: Freeze flat in bags or small containers for up to 3 months. Thaw in the fridge, then warm gently.
Cold spoon raid? Absolutely allowed. Also very acceptable on toast with a fried egg for breakfast. No judgment, only joy.

✔Variations and Substitutions

– Beans: Navy beans are classic; great northern or pinto work too. Canned beans for speed—just reduce liquid.
– Sweeteners: Brown sugar, maple, or a mix. Honey works, but it leans floral—balance with extra mustard.
– Smoky: Bacon is delicious; smoked paprika + a tiny splash of liquid smoke keeps it veg-friendly.
– Tang: Apple cider vinegar is lovely; a dash of Worcestershire or tamari/soy adds backbone.
– Tomato: Ketchup for easy, tomato paste for richer. Both play nice.
– Bourbon or coffee: A splash adds depth. Don’t overdo it—just a whisper.

Frequently Asked Questions

Easy Instant Pot Baked Beans Recipe

Sweet, smoky, and tender baked beans made simple in the Instant Pot—no oven required. Perfect for cookouts, weeknights, or meal prep.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb dry navy beans rinsed and picked over
• ▢ 6 cup water
• ▢ 1.5 teaspoon fine sea salt
• ▢ 6 slice thick-cut bacon, chopped
• ▢ 1 cup yellow onion, diced
• ▢ 3 clove garlic, minced
• ▢ 0.5 cup molasses
• ▢ 0.5 cup brown sugar, packed
• ▢ 0.5 cup ketchup
• ▢ 2 tablespoon yellow mustard
• ▢ 2 tablespoon apple cider vinegar
• ▢ 1 tablepoon Worcestershire sauce
• ▢ 1 teaspoon smoked paprika
• ▢ 0.5 teaspoon black pepper
• ▢ 0.5 teaspoon liquid smoke optional
• ▢ 0.5 cup reserved bean cooking liquid use as needed to thin sauce

Instructions

Preparation Steps

• Add rinsed navy beans, water, and 1.0 teaspoon of the salt to the Instant Pot. Stir to combine.
• Seal and cook on High Pressure for 35 minutes. Allow a natural release for 15 minutes, then quick-release any remaining pressure.
• Drain the beans, reserving about 0.5 cup of the cooking liquid. Set beans aside.
• Set the pot to Sauté. Add chopped bacon and cook, stirring, until the fat renders and edges crisp, about 5 minutes. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook 30 seconds.
• Stir in molasses, brown sugar, ketchup, mustard, apple cider vinegar, Worcestershire, smoked paprika, black pepper, remaining 0.5 teaspoon salt, and liquid smoke. Add 0.25 to 0.5 cup reserved cooking liquid to reach a saucy consistency.
• Return drained beans to the pot and stir to coat. Simmer on Sauté (Low), stirring often, until thickened and glossy, 10 to 15 minutes. Add a splash more reserved liquid if too thick.
• Taste and adjust seasoning with additional salt, vinegar, or brown sugar as desired. Serve warm.

Notes

For a vegetarian version, skip the bacon and use 6.0 cups vegetable broth instead of water. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.