Go Back
–+ servings
Easy Instant Pot Baked Beans Recipe

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.
Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg