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Instant Pot Baked Beans
Quick and easy to make, these Instant Pot baked beans are rich in flavor with just the right amount of sweetness. This is one delicious veggie side dish!
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 10 mins
Servings: 9 servings
Calories: 235 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 pound dried pinto beans
- 1 tablespoon olive oil
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- ½ teaspoon dried basil
- kosher salt to taste
- black pepper to taste
- ¼ cup ketchup
- ¼ cup Dijon mustard
- 2 tablespoons tomato paste
- 2 cups low sodium vegetable broth
- 3 tablespoons honey
Instructions
- Rinse the pinto beans under cold water, add to the Instant Pot and cover with cold water by 2 inches (about 2 quarts).
- Place the lid on the Instant Pot and move the valve to sealing. Press manual pressure on high for 35 minutes. You’ll notice the Instant Pot will start to come to pressure and then the timer will begin. This can take 8-10 minutes.
- When the cook time is up, carefully let the pressure release by manually opening the valve (use an oven mitt or towel). Carefully open and remove the lid, then drain the beans into a colander or sieve and rinse well. Set aside.
- Set the Instant Pot to the sauté setting on high. Add the olive oil, onions, garlic, and dried basil. Cook until the onions are slightly translucent and garlic is fragrant, 4-5 minutes. Season to taste with salt and pepper.
- Add the ketchup, mustard, and tomato paste to the Instant Pot. Stir constantly and cook until well incorporated, around 2 to 3 minutes. Pour the broth into the Instant Pot and use a spoon to scrape up any browned bits stuck to the bottom. Bring the mixture to a boil and cook for 1 to 2 minutes. Turn off the Instant Pot.
- Return the cooked beans to the Instant pot along with the honey. Stir to combine.
- Place the lid on the Instant Pot and move the valve to sealing. Press manual pressure on high for 15 minutes. When the cook time is up, carefully let the pressure release by manually opening the valve (use an oven mitt or towel). Serve immediately.
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. They will last about 2 days in the fridge.
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
42g
(14%)
Protein
12g
(24%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
177mg
(7%)
Potassium
797mg
(23%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
94IU
(2%)
Vitamin C
6mg
(7%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 235
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 177mg | 7% |
| Potassium | 797mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.