Instant Pot Baked Beans
User Reviews
4.5
6 reviews
Excellent
Instant Pot Baked Beans
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Make delicious baked beans in less than 30 minutes!
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Ingredients
- ½ pound (226g) bacon chopped into half-inch pieces
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup (236g) water
- 1 cup (280g) BBQ sauce
- ¼ cup (57g) apple cider vinegar
- ½ cup (100g) brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons dry mustard powder
- ¼ teaspoon red pepper flakes optional
- 62 ounces (1.756kg) kidney beans (four 15.5 ounce cans) drained and rinsed
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Instructions
- Set Instant Pot to sauté, add chopped bacon, and cook until the bacon is browned and crispy. Use a slotted spoon to remove the bacon, leaving the grease in the insert.
- Add the chopped onion to the bacon grease and cook for about 3 minutes, until translucent. Then add garlic and cook for an additional minute, making sure it doesn't burn
- Pour the water into the Instant Pot and gently scrape the bottom of the pot with a wooden spoon to remove any browned bits and prevent a burn notice.
- Add BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, mustard powder, red pepper flakes (if using), beans and cooked bacon. Stir to combine.
- Place the lid on, turn the valve to sealing position, and set to manual pressure / high pressure for 10 minutes.
- When done, allow for a 5-minute natural pressure release, then perform a quick pressure release of any remaining pressure.
- Open the lid, season with salt and ground black pepper, then serve.
Notes
- Cook the bacon first and leave the bacon grease in the pan to cook the onions and garlic.
- If you prefer to lighten up these baked beans a bit, drain the grease and use olive oil for the aromatics.
- Use maple syrup instead of brown sugar. Maple syrup is a natural sweetener and is a great swap if you are avoiding processed sugars.
- Water prevents the sauce from becoming too thick. You can use chicken broth if preferred.
- For a thicker sauce, reduce the amount of water you add.
- If the Instant Pot Baked Beans aren’t smoky enough, stir in a splash of liquid smoke.
- To avoid mushy baked beans, follow the cooking time listed in the recipe.
- The cooking times listed do not include the time needed for the Instant Pot to come up to pressure.
- Cook the bacon first and leave the bacon grease in the pan to cook the onions and garlic.
- If you prefer to lighten up these baked beans a bit, drain the grease and use olive oil for the aromatics.
- Use maple syrup instead of brown sugar. Maple syrup is a natural sweetener and is a great swap if you are avoiding processed sugars.
- Water prevents the sauce from becoming too thick. You can use chicken broth if preferred.
- For a thicker sauce, reduce the amount of water you add.
- If the Instant Pot Baked Beans aren’t smoky enough, stir in a splash of liquid smoke.
- To avoid mushy baked beans, follow the cooking time listed in the recipe.
- The cooking times listed do not include the time needed for the Instant Pot to come up to pressure.
- Storage - keep in an airtight container inside the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
556kcal
(28%)
Carbohydrates
62g
(21%)
Protein
12g
(24%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Cholesterol
27mg
(9%)
Sodium
981mg
(41%)
Potassium
704mg
(20%)
Fiber
12g
(48%)
Sugar
30g
(60%)
Vitamin A
222IU
(4%)
Vitamin C
3mg
(3%)
Calcium
94mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 62g | 21% |
| Protein | 12g | 24% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 27mg | 9% |
| Sodium | 981mg | 41% |
| Potassium | 704mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 30g | 60% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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