Instant Pot Baked Beans
User Reviews
4.8
Instant Pot Baked Beans
Description
The Instant Pot Baked Beans recipe features dry navy or pinto beans that are pressure-cooked until tender, then rinsed and combined with crispy bacon, sautéed onions, and bell peppers. These aromatics add depth to the beans, which are simmered in a sauce mixing barbecue sauce, ketchup, mustard, cider vinegar, liquid smoke, and brown sugar, resulting in richly flavored beans with a balanced sweet, smoky, and tangy profile. Two rounds of pressure cooking ensure the beans develop full flavor while remaining intact.
The finished dish offers a hearty texture complemented by the tender vegetables and smoky bacon pieces. The method relies on the Instant Pot's efficiency to deliver soft beans quickly without losing texture. These baked beans are a classic accompaniment for grilled meats or picnic meals.
The recipe includes a variant for using canned beans to speed preparation, starting from the sauté step and substituting canned pork and beans. The notes highlight that this recipe was tested on a 6-quart Instant Pot DUO 60 model and that some Instant Pot versions might show a burn notice, so users may need to monitor their device.
Ingredients
- 16 ounces Navy beans or pinto beans; dry
- 8 cups water
- 1 teaspoon salt
- 8 lices Bacon
- 1 yellow onion , finely chopped
- 1/2 red bell pepper cored, seeded, and finely chopped, or green bell pepper
- 2/3 cup barbecue sauce store-bought or homemade
- 1/2 cup ketchup
- 2 Tablespoons brown mustard spicy
- ¼ cup cider vinegar
- 1 teaspoon liquid smoke
- ½ cup light brown sugar
- 1/2 cup water
Instructions
- **DISCLAIMER: I created this recipe using a 6 quart instant pot DUO 60. Some users have had problems with a burn notice for this recipe using different versions of the instant pot. I have tested it many times with this version and had no issue.
- Add beans, water and salt to instant pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release.
- Remove lid and pour beans into a colander/strainer. Rinse with cold water. Set aside.
- Set Instant Pot to saute setting. Add bacon and saute for a few minutes until it starts to get golden brown, tossing and scraping down the bottom of the pot often. Drain some of the grease.
- Add bell pepper and onion and cook until tender.
- Turn IP off. Add bbq sauce, ketchup, mustard, vinegar and liquid smoke to the pot and stir well to combine.
- Add brown sugar, water and beans and stir to combine.
- Secure IP lid, close steam valve and cook on Manual (high pressure) for 15 minutes. Natural release the pressure.
- Carefully open lid, and gently stir mixture to combine. Enjoy!
Notes
- Using canned pork and beans can shorten cooking time; add them at the sauté step.
- This recipe was tested on a 6-quart Instant Pot DUO 60; other models may trigger a burn notice.
- Rinsing the beans after first pressure cooking helps remove excess starch and improve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 585mg | 24% |
| Potassium | 287mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 49mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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