Instant Pot Baked Beans
User Reviews
4.9
81 reviews
Excellent
Instant Pot Baked Beans
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These Instant Pot "Baked" Beans are smoky, thick, tangy and sweet!
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Ingredients
- 1 lb. dried navy beans
- 1/3 lb. Bacon sliced into bite sized pieces
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 2/3 cups water
- 2 tsp dried mustard powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika regular paprika can be substituted
- 1/2 cup packed light brown sugar
- 1/4 cup ketchup
- 1/2 cup molasses
- 1/2 cup barbecue sauce we like to use a hickory smoke flavored variety
- 1 Tbsp apple cider vinegar
- 1 tsp liquid smoke optional but recommended if you have it on hand
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Instructions
- Add dried beans to a large mixing bowl and cover with 7-8 cups of water. Let sit overnight at room temperature.
- Drain soaked beans, then set aside.
- Select “saute”, and cook bacon, until mostly cooked, about 4 minutes or so. Add onion and cook, stirring occasionally, for about 3 minutes.
- Add garlic and cook, stirring often, for about 1 minute.
- Add water and scrape the bottom of the pot, removing any browned bits that remain.
- Add drained beans, mustard powder, salt, pepper, paprika, brown sugar, ketchup, molasses, bbq sauce, vinegar and liquid smoke (if using).
- Stir well. Cancel the “saute” function, secure lid, and make sure the pot is in the sealing position.
- Select “manual” or “pressure cook”, select "high" for the pressure, and adjust time to 30 minutes.
- When time is up, let the pot naturally release any pressure by not touching it, for 15 minutes. Then release any remaining pressure.
- Stir, and check for tenderness. If not tender enough, replace lid and cook another 10-15 minutes or so, with another 15 minutes NPR.
- If beans are tender, select “saute” and cook, stirring often, for several minutes, or until the beans are cooked down and not too liquid-y.
- Beans will thicken more as they cool a bit. Serve hot/warm.
Notes
- Recipe prep/cook time does not include the time needed for the pot to come up to pressure, as this will vary from individual to individual.
- If beans aren't thickening up as much as you'd like, whisk about 2 tsp of cornstarch into 1 1/2 Tbsp of cold water until mixture is smooth, then whisk that into the beans. Cook on "saute" mode until desired consistency is reached.
- Reduce water amount to 3/4 cup.
- Replace 1 lb of dried navy beans with 3 (15.5 oz each) cans of Great Northern beans. Drain and rinse canned beans.
- Cook bacon/onion/garlic as directed.
- In step 6, add the drained and rinsed beans and other ingredients listed, including the 3/4 cup water.
- Secure lid and pressure cook for 8 minutes, then let the pressure release naturally for 10-15 minutes, then release any remaining pressure.
- Stir and check for tenderness. Proceed with recipe in step 10.
- Add beans and 8 cups of water to Instant Pot and pressure cook on high for 25 minutes, then let the pressure release naturally for 15 minutes.
- Drain beans.
- Continue with step 3 as directed.
- In step 6, add the cooked and drained beans along with everything else directed.
- Pressure cook for 20 minutes, then release the pressure naturally for 15 minutes.
- Stir and check for tenderness. Proceed with recipe in step 10.
- Soak and drain beans as directed.
- The water should be increased to 3 cups for this version.
- In a small skillet over MED heat, saute bacon, onion and garlic as directed.
- Add 1 cup of the water to the skillet and scrape the bottom of the skillet to loosen any browned bits.
- To the insert of a slow cooker, add the contents of the skillet, and all the other ingredients, including the remaining 2 cups of water and drained beans.
- Cover and cook on LOW for about 8-9 hours, or HIGH for 4-5 hours.
- To thicken beans at the end of cooking, remove the lid and increase heat to HIGH. Simmer beans until desired consistency is reached.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
60g
(20%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
433mg
(18%)
Potassium
906mg
(26%)
Fiber
12g
(48%)
Sugar
32g
(64%)
Vitamin A
94IU
(2%)
Vitamin C
1mg
(1%)
Calcium
124mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 433mg | 18% |
| Potassium | 906mg | 19% |
| Fiber | 12g | 48% |
| Sugar | 32g | 64% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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